My first exposure to the meat business dates back to early childhood. My grandfather ran the family butcher store in Brooklyn: Baron's Meat & Poultry. I grew up wanting to become either on artist or a chef, but graduated from High School unsure as to how to become either.
I tried my hand at amateur radio, experimental films, and even joined the Big Apple Circus. At the circus I met Shirin, my future wife.
Eventually I applied to and graduated from the Culinary Institute of America in Hyde Park, New York. I worked for a period of time at Commander's Palace, in New Orleans, and at Rowes Wharf Hotel (a four star hotel) in Boston, MA.
In 1994,Shirin and I married and moved to the Bay Area, where I worked in many facets of the restaurant industry. I began working at various retail butcher shops, studied Kosher methods, and eventually took a job at Niman Ranch Meats, considered the gold standard of beef, pork, and lamb production. At Niman, I worked as a butcher, a packer, a salesman, and quality control manager, and continued to learn about charcuterie and sausage production.
In 2005, I re-launched my grandfather's Baron's Meat & Poultry in the Alameda Marketplace.
Baron's not only provides the highest quality cuts of meat for our customers, we also prepare sausages (Cheese and Parsley from my days in Brooklyn, Merguez for Shirin's Middle Eastern palate, Andouille from New Orleans), marinades and offer recipes, and cooking tips for all our products. Customers can even watch the sausage making process from the front counter.