Franck Chevrier or "Chef Franck" as he is affectionately known has been involved in butchery and meat processing from an early age, working at the family business, just barely able to reach the table height he started using butcher knives to chop parsley and onions to incorporate in the sausage stuffing.
Later on his parents presented him with a butcher jacket made by an aunt (as none were available in stores in those days) and so started his early days of making sausages. Twisting them, cooking them and deboning meat. Over the years he would spend his holidays working in the meat processing room of the family business.
At age 16 he went for culinary training in a 1 Michelin .... Read More