BERKELEY FOOD TOUR FIELD GUIDE
Inside the Kitchen: Learn Butchery with Chef Mat in Berkeley
A hands-on class that teaches whole-chicken breakdown, roast-tying and filleting while you share a chef-prepared picnic and leave with vacuum-sealed cuts.
Inside the Kitchen: Learn Butchery with Chef Mat in Berkeley.
Dive into the art of butchery in a focused, three-hour kitchen session led by Chef Mat. Over the course of the class you’ll learn to break down a whole chicken, practice roast-tying and carving techniques, watch filleting demonstrations, and finish with a shared chef-prepared picnic; students leave with vacuum-sealed cuts prepared for the freezer or the next meal.
Highlights
Outing Highlights
Whole-chicken butchery and basic fabrications
Students break down their own whole chicken into common cuts and learn hands-on techniques that form the backbone of kitchen butchery.
A chef-prepared picnic shared in class
The class includes a Chef’s Choice picnic—snacks at the start and the dishes you help prepare to eat at the end of class—so instruction and tasting are integrated into one session.
Vacuum-sealed cuts ready for use
At the end of class each student receives vacuum-sealed meat—one whole cut chicken and one individual pork roast—packaged to go straight into your freezer or future meals.
What the day feels like
What this class feels like
The three-hour session starts with a short lecture from Chef Mat, then breaks the group into smaller teams for hands-on work. Expect close demonstration moments—carving a roasted bird and filleting a fish are shown as demos—balanced with time at the cutting board where each student fabricates their own pieces. The class tempo is instructive and practical, concluding with a shared meal prepared by the chef and the ritual of vacuum-sealing your take-home cuts.
Suitability
Who it's for
Who this class suits—and who should check before signing up.
Practical planner
Details to review before reserving
This is a three-hour class; expect a lecture, hands-on stations, demonstrations, and a shared meal within that window.
Close-toed shoes are mandatory; bring hair ties if needed, a favorite apron or your own knife if you wish, though aprons and tools are supplied.
Check the class menu and indicate any allergies on your registration; contact the operator to double-check ingredient lists if you have concerns.
Participants 21+ may bring wine or beer for personal consumption but staff cannot open or serve beverages and no alcohol is sold; intoxicated students will not be permitted to attend.
Review cancellation policies before reserving.
Frequently asked questions
Planning Your Outing
How long is the class?
The class runs three hours.
Where does the class meet?
The class takes place at the Oakland Kitchen (6506 San Pablo Ave, Oakland, CA 94608).
Can I bring my own knife or apron?
Yes — you’re welcome to bring a favorite apron or a knife to practice with, though the kitchen supplies aprons and all tools needed during class.
What are the footwear and hair rules?
Close-toed shoes are mandatory; shoulder-length hair or longer must be worn back and away from your face.
Can I take home the food we prepare?
Each student will take home vacuum-sealed meat (one whole cut chicken and one individual pork roast), but the kitchen’s zoning permit does not allow students to take other prepared food home after the class.
What if I have a food allergy?
If you think you might be allergic to anything on the menu, indicate it on your registration and contact the operator to double-check ingredient lists.