Jules left a 25 year career in the food and meat industry to study in the field of electrical contracting.. They’d developed a passion for cuisine at their grandmother’s kitchen table in the rural hills of Vermont. 

After culinary school, they spent 7 years working under award winning chefs in Seattle with a focus on charcuterie and whole animal butchery.

They traveled abroad in the French and Italian country-side, and decided they needed to return to the green mountains.

Their first year back was spent processing local animals at a small slaughterhouse in central Vermont. Since that time Jules has worked as a retail meat cutter and manager, charcuterie production manager, meat plant manager and business owner. Their experience working with contractors across the food and meat industry led them to their new career in the electrical field. With the support of their friend and mentor Jan, they are entering the second year of their electrical apprenticeship.