Caroline – Senior Marketing Creative at Cranstons, recently had a chat with Michael Roszkowiak. He has now been with Cranstons for over 3 years. His charm is as juicy as a perfectly marbled steak, and he knows how to serve up smiles that are well done.

 

Caroline: Hi and thank you for joining me today. I am thrilled to have you here, ready to spice up this interview. So, without further ado, let’s dive into the sizzling world of butchery! Can you please introduce yourself and tell us a little bit about your experience as a butcher?

 

Michael: Thank you for having me. My name is Michael and I’ve been working as a butcher for the past three years. I have always loved learning new skills, and after working in hospitality for 13 years and gaining experience in both the kitchen and front of house, I have developed a passion for working with people.

 

Caroline: How did you become interested in butchery, and what motivated you to pursue it as a career? Spill the beans, or should I say, the ground beef!

 

Michael: I’ve always had a passion for food and cooking, and I found myself drawn to the art of butchery. I was fascinated by the process of transforming a whole animal into various cuts of meat and the precision required to do it effectively. I started work at Orton Grange Food Hall as a sales assistant then started my apprenticeship about 6 months later.

 

Caroline: Congratulations on completing Level 2 Apprenticeship – Did you enjoy it?

 

Michael: Yes! I am always keen to develop and learn new skills and when the Butchery Apprenticeship was offered to me I was excited to develop my skills and gain a greater understanding of the processes involved in bringing meat from farm to plate; from my background in hospitality and preparing and serving beautiful food I was very interested in expanding my knowledge.

 

Caroline: What do you relish the most about your butcher’s life?

 

Michael: I really enjoy talking to our customers about the cuts of meat they are buying, where it has come from and how best to cook it; to do the meat justice and put the best plate on the table. From the carcass, to cutting it down and then preparation of the meat to creating a fantastic counter display – I like everything about butchery.

 

Caroline: If you were cooking up the perfect butchery recipe, what are the key ingredients of skills and qualities that would make it sizzle?

 

Michael: A successful butcher should have excellent knife skills and the ability to precisely and efficiently break down different types of meat. Attention to detail is crucial to ensure that each cut is prepared correctly. Additionally, a good butcher should have a strong understanding of meat quality, food safety regulations, and customer service. Patience, physical stamina, and the ability to work in a fast-paced environment are also important qualities for a butcher!

 

Caroline: What makes being a part of the Cranstons team a party you never want to miss?

 

Michael: At Cranstons I am fortunate to be surrounded by great people with excellent knowledge, there is always something new to learn and everyone has something to offer. Whether its Giovanni and his 15 years  butchery experience or Spencer with his diverse skillset; named Young Butcher of the year, or our Manager Chris who is sharp as a butcher’s knife when it come to the smooth running of the shop. I also love the fact that I work with locally farmed meat, particularly because Cranstons offers a broader selection of meats compared to what many other butchers typically have access to. Their range includes more unique meat like goat, venison, and salt marsh lamb. It’s truly exciting to work with such diverse and high-quality meat!

 

Caroline: What are your long-term aspirations within butchery?

 

Michael: Now that I have completed my Level 2 Apprenticeship, I will continue to grow and develop my skills, knowledge and experience of butchery and retail. I will keep learning new skills and finesse the craft as I continue my journey. Completing the course is just the beginning of the learning process; I am already taking on more responsibility within the shop such as being in charge of the butchers counter on a Sunday and I know that more responsibility will be given to me as I continue to grow.

 

Caroline: Great! Time for my favourite part ..

Caroline: What was your first job? 

Michael: For a short period, I worked in the Factory that produced wood and then joined the Polish Voluntary Military Service Army for a year then I got transferred to the Polish Navy for three years as Electrical Engineer.

Caroline: Fav movie? 

Michael: Into the wild

Caroline: What do you do outside of work ?

Michael: I enjoyed  sailing for a really long time and also rock climbing for almost a decade. I have a family now so my lifestyle has completely changed. I still very much enjoy the gym and biking.

Caroline:  The weirdest thing you have ever eaten?

Michael: I don’t think I have ever eaten anything considered as ‘weird’ but I really want to try proper Japanese Sushi.

Caroline: Sweet or savoury?

Michael: I will eat anything!

Caroline: Favourite meat?

Michael: Veal

Caroline:  Grilled or fried? 

Michael: Fried

Caroline: Do you cook at home ?

Michael: Yes but I only prepare the meat – I love marinating!

Caroline:  What advice would you like to give to the next generations of butchers?

Michael: Don’t be afraid to get your hands dirty!

 

Caroline: Thank you, Michael you’ve been slicing and dicing your way through this conversation, leaving me all hungry for more knowledge! It has been an absolute blast chatting with you and diving into the meaty depths of your expertise as a butcher.

 

Michael: Thank you for having me. It was my pleasure to be here and discuss my passion for butchery.