Homemade Sausage Making for Beginners

Chris Carter, a Nashville native born and raised in Hendersonville, entered the restaurant industry as a high school busboy. After graduating from Hendersonville High, he earned a degree in Hospitality Management from the University of Memphis. During college, Chris did promotions for a local radio station and worked in restaurants as a bartender and server. He then attended Le Cordon Bleu Culinary Institute in Scottsdale, Arizona, majoring in Culinary Management. His first kitchen job was as sous chef at Dragon Fly Cafe, followed by roles at Atlas Bistro and Twisted Rose Winery and Eatery. At Flemings Steakhouse, Chris mastered grilling meats and appreciated high-quality meat. In 2009, he moved back to Nashville and worked at the Capital Grille, where he met James and started their business partnership. Outside of work, Chris enjoys concerts, fishing, visiting Bass Pro Shop, and hot yoga.

James Peisker began his culinary career at 14 as a busboy in St. Louis. After high school, he worked in the kitchen at The Gatesway Home, learning culinary basics. He competed with the American Culinary Federation State Junior Team while at Forest Park Community College, and later attended The Culinary Institute of America in Hyde Park, New York. After graduating, he studied at the Sichuan Higher Institute of Cuisine in China before returning to St. Louis. James became the roundsman at Old Warson Country Club and sous chef at Niche, where he focused on whole animal butchering. He staged at The Butcher and Larder in Chicago and now teaches the Porter Road Butchers. When not working, James reads about food, drinks whiskey, cooks for his wife, and pretends he’s a teapot.