Founded by Dr. Michele Pfannenstiel and Kate Hill to fill the gaps in the continuing education of making traditional charcuterie within a contemporary food safety framework.

 

Dr. Michele Pfannenstiel and Nathan Gilmour of Dirigo Food Safety lead the HACCP and business portions of the program and Kate Hill and Dominique Chapolard of the Kitchen-at-Camont, in France teach the butchery and traditional charcuterie segments.  Working together they have created Camp Charcuterie- a hands-on training workshop unrivaled by any across the globe. Three and four day courses are taught by team members according to workshop segments needed. The Team comprises of three or four members and a average ratio of 5:1 student to teachers. 

 

The Team

Dominique Chapolard  of Ferme Baradieu

 

Dominique is a French farmer, butcher, and charcutier who runs a farm-to-retail business with his wife Christiane and three brothers on their 100-acre family farm, Ferme Baradieu in South West France. For three generations, the Chapolard Family has bred and reared their own pigs, grown all the grain needed to feed them, butchered  and transformed the meat on-site, into traditional charcuterie to be sold directly to loyal customers at local farmers markets. We call this process “seed-to-sausage”.

Dominique embodies the traditions of his craft and culture, his commitment to rural economics, and an innate love of teaching. As a former headmaster of a regional agricultural school, Dominique teaches the French method of butchery alongside Kate Hill for the Kitchen at Camont in France and in workshops across the globe.

 


Kate Hill of Kitchen-at-Camont

Kate Hill is a teacher, coach, cook, mentor, and author with more than 40 years of experience in the food industry. When she isn’t traveling the world giving workshops or collaborating with other heads in her field, she leads charcuterie programs and courses at her home and school in France, the Kitchen at Camont.


Kate co-founded Camp Charcuterie and is also the founder and CEO of Grrls Meat Camp, an international organization which aims to inspire, instruct and initiate a sisterhood of farmers, butchers, cooks, and teachers giving voice to women working with food animals and meat. Kate’s work has placed her at the forefront of the Whole Carcass butchering movement and only further strengthens her reach as a teacher and communicator on a global scale.

 

Dr. Michele Pfannenstiel of Dirigo Food Safety

Dr. Michele Pfannenstiel is the President and CEO of Dirigo Food Safety. Upon graduating from the University of Georgia College of Veterinary Medicine Dr. P was commissioned into the US Army Veterinary Corps. Here she learned the food safety skills she now brings to producers and processors across the country. After fulfilling her active duty commitment, Dr. P settled with her family in Southern Maine and founded Dirigo Food Safety where she and her team are committed to guiding food businesses in the landscape of food safety regulation.

 

Dr. P is a certified HACCP auditor through ASQ and provides HACCP certification to students participating in both Camp Charcuterie PLUS and the 7-day advanced course at Camont. A sought after speaker, Dr. P has taught food safety workshops at the Stone Barns Center, Pigstock, the Wallace Center Food Hub Conference, the New England Meat Conference, and the Empowering Women Veterans in Business and Agriculture Conference.


Nathan Gilmour of Dirigo Food Safety

Nathan Gilmour is Dirigo Food Safety's Systems Analyst while also providing guidance in proven business strategies to clients opening and running meat-focused food businesses.

Upon graduating from Kalamazoo College MI he moved to Italy for an Internship Residency with the Rome Sustainable Food Project in Rome. While in Europe he found himself in the famed cutting rooms of Dario Cecchini’s Antica Macelleria Cecchini in Panzano, Italy. In SW France he studied with and later worked alongside his mentor Kate Hill, assisting in her butchery and charcuterie school, Kitchen at Camont. Nathan had designed, open, and run a 300+ seat fast-casual restaurant, as well as consulting with catering and small food businesses internationally.  In 2015 he worked closely with the smoker-building company J&R Manufacturing in Texas, the restaurant The Beast in Paris, France, and cooked with the Brussels-based food and design consulting firm, Bouchee-Double, near Lausanne, Switzerland.

"New World techniques and safety cradled by the traditions and stories of the Old."