About
During My Time At MW Restaurant, I Was Taught The Very Basics Of Sausage Making From One Of My Sous Chefs At The Time. It Was Something I Instantly Felt Interested In And As A Young Cook, Felt Was A Skill Set Not Widely Known By Even Veteran Chefs. So That’s When I Decided To Learn As Much As I Could To Set Myself Apart From The Other Cooks Around Me.
As I Continued To Work Up The Ranks Of The Kitchen, Eventually Becoming Sous Chef Myself, My Interest In Sausage Making Also Grew. I Then Decided To Pursue That Passion And Began Working For A Local Butcher, Where I Learned Better Techniques And Even Salami Making.
I Then Decided To Take The Largest Risk Of My Life And Began My Own Business, Island Sausage. Taking My Culinary Background From My Times Working With Numerous Notable Chefs, And The Knowledge I Gained With Sausage Making, I Began Creating Flavors Which Could Be Recognized By Locals All Around The Island But Never Seen In Sausage Form.
We Began Doing Small Farmers' Markets Here And There, Street Food Events, Food Truck Events, And Even Craft Expos. Meeting A Ton Of Other Small Businesses Along The Way Really Helped Push Us To Become Better And We’d Like To Continue Working With Each Other To Help Support One Another.
