Hans Mertens

Gent Area, Belgium Belgium

Demi-chef Charcuterie at Bar Boulud

Manufacturing

I am a butcher/charcutier with a deep knowledge of food science. I am developing a broad, cross culture experience and I believe the craft of charcuterie is an ever-learning process. I am focused in my work, and rising the ranks from dishwasher to butcher learned me to work hard and precise. My aim is to work full time with charcuterie, in an environment which has attention for the quality of the base product, animal welfare and which believes in the nose-to-tail philosophy. I would love to work in a professional environment where I can further develop myself, and help the company to grow.