From Farm to Fork: Chicken Processing & Harvest Workshop

From Farm to Fork: Chicken Processing & Harvest Workshop

Will meet at Ruckers Farm in Alpharetta

A Special Hands-On Experience with Jesse Boland & the Young Farmers Association

Join us directly at Rucker’s Farm for an immersive, homesteading-to-table experience led by Jesse Boland and the Young Farmers Association! This unique hands-on class bridges the gap between ethical farming and practical culinary artistry.

Starting in the field, Jesse will guide you step-by-step through the process of humanely harvesting and processing a farm-raised chicken. You’ll gain essential butchery skills, learn the mechanics of breakdown, and discover how to practice true mise en place—organizing every component from raw ingredient to finished plate.

After processing, we’ll gather together to enjoy a delicious, seasonal farm meal featuring fresh salad, sides, and a sweet farm dessert provided by the chef using the day’s fresh harvest!

What You’ll Do & Learn:

• Homestead Butchery & Processing: Learn the complete, step-by-step method for humanely processing a farm-raised chicken alongside Jesse Boland.
• Knife Work & Breakdown: Practice breaking down a whole bird into cutlets, thighs, wings, and stock bones, mastering proper knife angles and safety.
• Mastering Mise en Place: Learn how professional chefs and homesteaders organize their prep stations for seamless execution, efficiency, and zero food waste.
• Farm Feast: We will make a simple salad with added ingredient from the farm as well as a light dessert .