Butchers & Bakers In Farmington, Connecticut: Meet The Chef
We sat down with Executive Chef Zachary Shuman of Butchers & Bakers in Farmington, Connecticut. The menu features made-from-scratch new American fare prepared with fresh, seasonal ingredients, sourced locally whenever possible. Butchers & Bakers isn’t just the name, it’s who they are. Their team of bakers prepares fresh breads, rolls and pastries each day. Steaks, pork chops, chicken, and seafood are all custom butchered in-house by their team. Many other ingredients such as ricotta cheese, sauces, and fennel sausage are also house-made. Great ingredients make great food, and we think you’ll agree.
Butchers & Bakers In Farmington, Connecticut: Meet The Chef
Tell us about what your morning routine looks like, and how you like to end your day?
A morning routine for me at Butchers is starting and ending the day EVERYDAY walk in through all the stations on the line, walking through the walk-in, Walking through dry storage, I want to see what I need to tackle that day, how cooks or servers anyone on the team let the place after I had left for the day or on a day off, organization is a HUGE part of my day to day routine, the amount of time I spend checking product and organizing is huge.
Do you have any awards or achievements you’d like to mention?
Throughout my career, I have won “Best Brunch Awards" and have been nominated for “Best Chef CT.”
Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?
I do not have one specific chef I look up to, I did work for many great chefs in my career, I had the chance to be Chef de Cuisine at Todd English Olives in Charlestown, Massachusetts, he’s a chef I always had respect for with his passion and knowledge.
Aspiring chefs, you need to love what you do, this isn’t just a career, it’s a lifestyle you need to be ready and committed to, your going to work nights, weekends, holidays, long days, long hours, you need to be focused and ready for that, its not all cooking and glamour its daily challenges some great, some not so great.
What do you typically cook at home for yourself or your family?
Fish, fresh pasta, and grill—although I don’t cook at home TONS, I sometimes just get random dishes that pop In my head that I will make at home.
What’s a food trend that you’re loving right now and why?
Supporting local, local is HUGE to me, sometimes my wife thinks I am crazy I spend some of my days off going to the farm in the warmer months for the restaurant, to me its HUGE to support you local farmers, cheese makers, breweries, etc., I want our success to be part of their success.
Butchers & Bakers In Farmington, Connecticut: Meet The Chef
What’s the strangest food combination you’ve ever tried? And, did you like it?
I like to play a lot, we once did a dish with Indian and Asian flavors, and it was so amazing to have the coconut and spicy, with Thai chilies, and tons of citrus.
What cocktail or beverage do you enjoy most?
Beer. 100% a beer guy. I love local beer, I like German style beers, Lagers, Pilsners, Hefeweizens, nothing better than a crisp cold beer.
Have you ever cooked for a celebrity? Do you have a story to tell?
I do not have dates, but I started my career young and got work and cook in some high-end places that I got to cook for and meet most of them. Tony Bennet, Bill Clinton, Barbara Walters, and Gaberial Iglesias to name a few, when I worked for Todd English I did not get to cook for any celebrity chefs, BUT Todd sent me for a week out to Las Vegas Olives, and I got to have drinks with Todd English, Emeril Lagasse, Ming Tsai, and Michael Mina.
Butchers & Bakers In Farmington, Connecticut: Meet The Chef
What’s your Instagram so readers can follow you?
Personal - @chefshuman | Restaurant - @butchersandbakers
Why should readers visit Twenty at Charley Creek Inn in Wabash, Indiana?
Butchers & Bakers is a restaurant you will never forgot, from our Farm look, to local suppliers, to quality of product, we really try to get everyone in there to leave with a smile on there face and want to come back.