Event FAQ:

Where are your events located?

I produce events all over the world in many different types of places: in barns, in hotel ballrooms, and in certified kitchens. Many times, my pop-up workshops are in someones private residence, and sometimes they are at business facilities such as a restaurant or a farm. If you do not see an exact address listed on the event page, that means that the event is being held at a private residence, and I am only disclosing the event location to registered attendees.

What is your refund policy?

Tickets are non-refundable. I do make exceptions on a case by case basis. My operation is very small- all ticket purchases go toward event production and your workshop experience. In the event you have an extenuating circumstance and have to cancel your attendance, I can always offer you credit toward another workshop or a membership in my online courses. I hold events rain or shine. In the event that I need to alter the event plans, I will seek to reschedule for a time that works for all registrants and the workshop host.

I’ve never made charcuterie or butchered an animal. Will the class be too advanced for me?

The class will be perfect for you. My instruction style is very tailored to the group I am working with so I will be able to meet you where you are with the lessons. The course is designed to have something for everyone, from people with no experience to people with significant experience. Also, the dynamic is very group oriented. Everyone brings skills and perspective to the table, everyone has something to give, and everyone is there to learn. For a beginner, this is a very non-judgemental, open, and welcoming space to learn a new and important skill.

I make charcuterie all the time. Will the class be too simple for me?

This class will be perfect for you. We make a range of products in the course and exchange techniques and process steps, recipes, and science, plus we explore the variations to process and technique based on context (ex: species, life of animal, quality of meat and fat, climate, access). You also have the opportunity to develop and share your own recipes. In most classes, the more experienced participants such as chefs and advanced home cooks take on leadership roles or use their time to focus on experimental projects. The environment is very community oriented, where students teach each other and those with experience share their own tips and lessons learned. In general, a mix of advanced practitioners and beginner practitioners makes a class better, because there is a lot of dynamism and exchange, and there is always something to be learned from someone else’s perspective or approach, no matter how seasoned you are at making charcuterie. Plus, there is a lot of nuance to the techniques from person to person, region to region, and throughout tradition. Never stop learning!

When do you send out more information to registered people?

Within 10-14 days before the event, registered attendees will receive personal communication from me, including a welcome letter, full workshop agenda, a list of what to bring, and details on parking, directions, lodging and other recommendations. I work closely with the event location host to develop these details so thank you for your patience in receiving them! If you are looking for lodging and need to book well in advance and a google search for lodging in the workshop city isn’t helping you, feel free to reach out to me at mereleighfood@gmail.com