The Next Generation of Butchers
Where does your meat come from? Here at Whole Foods Market we’re dedicated to sourcing the high-quality meat that is produced according to some of the strongest animal welfare standards in the industry. But as good as our products are, it’s our highly skilled, passionate Team Members who are the heart of our Meat Department. That’s why we created our Butcher Apprentice Program – in order to keep craft and skill of butchery alive and thriving in our stores!
Brittani and Allie’s Favorite Recipes
Ramen is so versatile. You can use any vegetable or protein you want and it’s hard to find a bad recipe! This is one of my favorite ways to prepare it. You’ll want a package of flavored ramen that’s between roughly 3-5 ounces.
2-4 thin slices bacon or pork belly (bacon gives a smokiness to the broth)
1 (3 to 5-oz) package ramen noodle soup
1 jalapeno pepper, thinly sliced (seeded if you like)
3 ounces Enoki mushrooms, trimmed and separated
1 soft-boiled egg, shell removed
1 slice American-style cheese
- Bring a straight-sided skillet of water to a boil.
- Drop mung bean sprouts into boiling water and remove when just wilted, using tongs or a spider.
- Return the water to a boil and add bacon.
- Reduce heat to a simmer and cook until bacon is opaque and firm, about 7-10 minutes.
- Meanwhile, make ramen according to package instructions.
- Combine ramen with cooked bacon, mung beans, jalapeno, and mushrooms
- Add egg and top with cheese.
- Once the cheese is melted, you are ready to chow down.
Allison Wright – Japanese-Style Curry
1 1/2 tablespoons vegetable oil
2 onions, peeled and cut into thick wedges
2 cloves garlic, minced
1 pound boneless skinless chicken thighs, cut into bite sized pieces
2 carrots, peeled and cut into coins
4 cups chicken broth
1 apple, peeled and grated
1 tablespoon honey
2 teaspoons Kosher salt
1/2 teaspoon coarse ground black pepper
2 potatoes, cut into 1 ½ inch chunks, soaked for 15 minutes
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 teaspoon chili powder
- Heat the oil in a large pot over medium heat and sauté the onions until translucent.
- Add garlic, cook until fragrant, about 30 seconds.
- Add chicken and cook until opaque, about 2 minutes, stirring constantly.
- Add carrots and chicken broth.
- Bring the broth to boil and skim the scrum and fat from the surface.
- Add grated apple, honey, salt, and pepper. Simmer uncovered for 20 minutes, stirring occasionally.
- Add potatoes and cook for 15 minutes, or until the potatoes are tender, and turn off the heat.
- Meanwhile, make roux in a separate skillet.
- Heat butter over medium heat until melted and add flour, curry powder, garam masala, and chili powder.
- Cook roux, stirring constantly, until fragrant and paste-like, about 2-3 minutes.
- Add roux to the vegetable mixture, stirring slowly to incorporate.
- Simmer uncovered on low heat, stirring occasionally, until curry becomes thick.
- Serve alongside steamed white rice.
Behind the Scenes: The Butcher Apprentice Program