I first heard about the restaurant Bourrée at Boucherie from a friend in New Orleans last year. I was beyond amused that there existed a restaurant with my unusual name, and that I could finally get a taste of what it feels like when the Joes of the world walk into a Joe’s Pub or Joe’s Restaurant. I couldn’t help but take The Atlantic’s ongoing series of interviews with American workers as an opportunity to learn more about my namesake eatery.
Bourrée, the restaurant, specializes in daiquiris and wings. It’s owned by Nathaniel Zimet, a chef, and his business partner James Denio, and the restaurant has its own butcher, Tucker Larson. Larson was pursuing a degree in environmental engineering when he decided to take a break from school and work at a restaurant.
For The Atlantic’s series of interviews with American workers, I spoke with him about what it’s like to change career paths, whether he’ll stay in butchery, and what he’s learned about food and himself by working at Bourrée. The interview that follows has been lightly edited for length and clarity.
Bourree Lam: How did you get started as a butcher?
Tucker Larson: I've been working at Bourrée for just over a year;I started September 2, 2015. Actually, I had just moved down to New Orleans a couple weeks before and was looking on Craigslist and saw the apprentice butcher position. The restaurant expanded—they opened up a new spot and they were trying to do more of a meat-market deal, where they butcher for their restaurant next door, Boucherie.