Meet Kegan Lusk
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This week we’re introducing the most recent addition to our butcher team: Kegan Lusk.
When he was only 12 years old, Kegan already wanted to be a chef. He would collect, read, and experiment with obscure cookbooks, such as Italian-language publications about old-world butchering techniques. His interest in culinary arts continued when Kegan’s family moved to NJ from Oklahoma City back in 2011. He sought out jobs where he could further develop his food preparation knowledge and skills, including a recent stint at a local grocer. Although he enjoyed his work in their meat department, he wanted to learn more about butchering that was possible in a “boxed beef” operation. So he reached out to... ...us here at Bringhurst, and in August of 2020 he joined the team. |
Kegan Lusk
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On the job, Kegan can usually be found behind the butcher counter, or in the cutting room. He enjoys collaborating with co-worker Ashley to develop new sausage flavors, and to actually make the sausage. (Watch for the return of his creation - blueberry maple bacon breakfast links - which he describes as a “blueberry pancake breakfast plate all in one sausage”.)
One thing Kegan likes about working at Bringhurst is that “We can give our customers just about anything they want – whether it’s organ meats, a side of beef, whole roasting pigs, or an obscure cut they read about online.” He encourages everyone to step out of their comfort zones, and try new things.
When he’s not working at Bringhurst, he’s often in his home kitchen preparing food for a gathering or developing a recipe. Recently he’s been honing his pasta-making skills, using a handmade technique called pasta fatta a mano for which the only equipment is a 40-inch mattarello (rolling pin). He also enjoys sketching, and reading Stephen King novels.
Kegan is an endless source of energy and ideas, and he’s always ready to provide you with excellent service. We’re glad to have him on the team.
One thing Kegan likes about working at Bringhurst is that “We can give our customers just about anything they want – whether it’s organ meats, a side of beef, whole roasting pigs, or an obscure cut they read about online.” He encourages everyone to step out of their comfort zones, and try new things.
When he’s not working at Bringhurst, he’s often in his home kitchen preparing food for a gathering or developing a recipe. Recently he’s been honing his pasta-making skills, using a handmade technique called pasta fatta a mano for which the only equipment is a 40-inch mattarello (rolling pin). He also enjoys sketching, and reading Stephen King novels.
Kegan is an endless source of energy and ideas, and he’s always ready to provide you with excellent service. We’re glad to have him on the team.