When did you become a butcher & why?
I started working in a butchers shop as a counter hand/wash up kid at 14 and once I completed year 10 I begun my apprenticeship. I had always enjoyed cooking and working with my hands, and butchering just felt natural. 

Why do you want to be a part of the Australian Butcher Team for WBC 2025?
To represent my country and trade. To showcase that butchery is an art form. 

Being a butcher, what’s your favourite thing to take home from the shop and cook for yourself?
Easily beef cheeks… always tender and juicy .

What’s the hardest thing about being a butcher?
The hardest thing is also one of my favourite things, customers.. 

What’s your favourite thing to do when you’re not at work?
To my girlfriends disappointment, rock climbing 

The customer is always right – yes or no?
NO… but it is not their fault, misinformation and education. It’s up to us as retail butchers to educate our customers. 

Can you speak French?
Oui un peu…. I can understand and speak some basics but plan to learn more. 

Favourite French food?
I’m a sucker for a good croissant…