Chef Debbie Gold talks Bon Appetit and Charlie Trotter’s kitchen
The soul of a butcher lived within a teenage Debbie Gold. There’s simply no other way to explain why she marched into the gourmet grocer, Foodstuffs, in Glencoe, Illinois, and asked if they had classes on how to break down a cow.
“I just wanted someone to teach me how to take primal cuts of meat and turn it into steaks or lamb chops,” Gold says.
She’d have to wait almost a decade and leave the country to find a teacher.
