Eugene – Campisi Butchery

red shirt standing

“Working in an industry which is obviously food based, I think what it does to you, whether you’re naturally passionate about food or it’s not your desire to start with, the longer you’re in it, the more you become attracted to it; like gravity, it pulls you to it: the more you learn about something, the more interested you get in it and the more intriguing it becomes. Putting on an apron in the shop is kind of weird. Obviously, we use it not to get dirty, but at the end of the day when you look at your apron, it’s almost like you’re looking at a painting and seeing what’s been produced throughout the day: your cutting meat for people to take home to their families and prepare a meal.”

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