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.