Private or Public classes?

I offer two styles of workshops, public and private. What is the difference and what will work better for you?

Public

These are the classes you will see on my website or hosted by UVU and are available for open enrollment. I decide the topic, time and price. These are great for folks who happen to have an interest in the class topic, is OK with a little less hands on and take home products. I strive for hands on participatory style of classes. In some cases it’s not possible to offer hands on. Those workshops are most often found as a public class.

Private

These are custom in almost every way. Usually we start “talking” via text or email. I have found It’s more effective to eventually get on the phone. That way we can discuss learning objectives, timing, cost constraints and other options. Private workshops can include: whole hog, fresh cased sausages, summer sausage, wild game butchery, charcuterie, meat chickens (you raised) and many many more. Private classes are much more hands on and designed for folks who will go off and do this work in their home kitchen or homestead. Let me know if you have a meat topic of interest. Maybe we can work together and schedule a custom private workshop. My email is Utahmeat@gmail.com or call/text 801-210-0176.