Matt Kemp was this years recipient of the CPMCA annual award for a top ranking student in the Retail Meat Processing Program.
Matt says, thank you, thank you!! I am honored by this award: the TRU meat cutting program has been a huge asset in developing his skills and fulfilling a dream of his to work in the culinary arts and support local farms.
Matt is currently working at Armstrong Artisan Meats, processing certified organic, pasture raised pork, beef, chicken, and turkey while developing a fresh sausage program and value-added items such as lard and stocks.