Never be intimidated by cooking a whole bird again! This virtual butchering workshop will teach participants how to properly break down a whole chicken, and how to use every part of the bird. Participants can work alongside Maya Lantgios, an experienced butcher, or can watch and reference the workshop recording at a later date. Ingredients and equipment for working alongside Maya are minimal and will be shared with participants at least a week before the class.

Refunds will be issued up to 48 hours before the class.

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.

Instructor: Maya Lantgios

Maya Lantgios graduated from Chatham University’s Masters in Food Studies program in 2018. She also holds an undergraduate degree from Chatham in Sustainability. While attending school Maya has worked as a fish cutter for over two years at a local grocery store in the Strip District of Pittsburgh. Her completed Masters thesis work was on butchery and meat production and consumer perceptions of animal products. Fish cutting was her entry point into processing animals but she went on to complete a one-year whole animal butchery apprenticeship at Bardine’s Country Smokehouse in Crabtree PA. Through the apprenticeship Maya was able to refine her sausage making skills as well as learn about curing and smoking techniques. Throughout her time at Chatham Maya has led a number of butchery-focused workshops for students and community members.