
15/05/2025
I joined Bryan Mayer on a Friday afternoon last month to talk about meat. In 2004, Mayer co-developed the Fleisher’s Craft Butchery training program in New York, pushing the craft butchery movement of the early 2000s into the mainstream.
At 52, two decades after his career as a butcher took off, Mayer is ready to bring his expertise to the Culinary Institute of the Pacific (CIP). Half way through his current 89-day contract as an education specialist, Mayer has already proven to be an asset to the department. His expertise contributes to Roy Yamaguchi’s vision of making CIP a world class culinary institution, and he fosters a connection to Hawaiʻi’s agricultural industry that wasn’t there before.
At 52, two decades after his career as a butcher took off, Bryan Mayer is ready to bring his expertise to the Culinary Institute of the Pacific (CIP). Half ...