Who am I

Over the last 20 years I have become specialized in the craftsman-ship of dry curing and fermenting meats into delicious delicacies, made the " old Fashioned " way but using new technologies.

My expertise ranges from machine knowledge to product development not only for fermented products also for all sausages, pate`s and terrines, hams into smokies and fresh sausages.

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My in-plant experience allows me to help sausage makers and food producers to implement or optimize there day to day processes, Develop new recipes and processes or help with Food Safety Programs to reduce the overall Food Safety risk to the consumer and the Producer's Brand.   

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I started my career in Germany over 30 years ago with an apprenticeship as a butcher and sausage maker. Over the next 10 years, I worked in many different companies in different departments to hone my skills. In 2004 I graduated from the University of Darmstadt as a certified Quality Management Officer - HACCP.

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Since 2005 I have worked as a Production Manager, Quality Management Officer, and Product Development  Specialist for several companies in BC and Ontario. 

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