Bryan brings over a decade of butchering and teaching experience to The Farm Cooking School and was the Director of Butchery Education at Fleishers. From 2008 – 2012 he was the lead butcher and instructor at Fleishers, co-developing the apprenticeship program and consulting with restaurants on how to implement whole animal cookery into their menus. During this time, Bryan trained two of Fleishers’ current leaders –CEO Ryan Fibiger and Head Butcher Paul Nessel. Before returning to Fleishers, he founded Kensington Quarters, Philadelphia’s only sustainable, whole animal butcher shop, restaurant and classroom based on the tenets of nose-to-tail utilization of the animal and support of local agriculture. In addition to penning his ongoing “Ask Your Butcher” column about butchery techniques and recipes for Food Republic, Bryan has consulted, taught and lectured at Smuckers Meats, Philly Cow Share, Drexel University, Swarthmore College, Culinary Institute of America, Wyebrook Farm, Double Brook Farm, and Brick Farm Market.