TRENT HOWIE - SALES MANAGER
A Chef by trade, Trent has an intimate knowledge of the rigours of commercial kitchens. His combination of business acumen and food service experience brings a unique perspective to our team. Known for his laid back and approachable nature, Trent has built a reputation as an honest and trusted advisor to our clients.
A Chef by trade, Trent has an intimate knowledge of the rigours of commercial kitchens. His combination of business acumen and food service experience brings a unique perspective to our team. Known for his laid back and approachable nature, Trent has built a reputation as an honest and trusted advisor to our clients.
Where did you learn to cook?
I started at the Strathmore Hotel and finished my apprenticeship at the Stirling hotel, I moved to Sydney for several years working for an agency before working on a Cruise Ship based in Miami. When I came back to Adelaide I was the Head Chef at the Store in North Adelaide.
Why did you choose to work at MyButcher?
I used Mybutcher at several different places and always found them to be excellent to deal with. MyButcher has always had a good reputation, I had no hesitation in joining the team.
Most embarrassing Chef moment?
Sugar and salt should be clearly labelled. That’s all I’m saying.
What keeps you motivated at work?
I do love good food, and I also enjoy helping businesses to grow. Each time we get a new client, I know they will be better off with our products.
Favourite cut of meat?
I probably order pork more than anything when I’m out, and I cooked up some grain fed tomahawks last weekend at home that were amazing, but my very favourite would have to be a dry aged rib eye.
Favourite Drink?
Farmers Union Strong Iced Coffee’s…. Espresso Martini’s… and Machiatto’s.
What do you do outside of work?
Spending time with my family, our 6 week old daughter keeps us all busy at the moment, keep an eye out for the debut LP my band is releasing….some time in the future….. We don’t have a name, or any songs finished, and we don’t do any gigs, but we rock it. #Adelaide #lovemeat
I started at the Strathmore Hotel and finished my apprenticeship at the Stirling hotel, I moved to Sydney for several years working for an agency before working on a Cruise Ship based in Miami. When I came back to Adelaide I was the Head Chef at the Store in North Adelaide.
Why did you choose to work at MyButcher?
I used Mybutcher at several different places and always found them to be excellent to deal with. MyButcher has always had a good reputation, I had no hesitation in joining the team.
Most embarrassing Chef moment?
Sugar and salt should be clearly labelled. That’s all I’m saying.
What keeps you motivated at work?
I do love good food, and I also enjoy helping businesses to grow. Each time we get a new client, I know they will be better off with our products.
Favourite cut of meat?
I probably order pork more than anything when I’m out, and I cooked up some grain fed tomahawks last weekend at home that were amazing, but my very favourite would have to be a dry aged rib eye.
Favourite Drink?
Farmers Union Strong Iced Coffee’s…. Espresso Martini’s… and Machiatto’s.
What do you do outside of work?
Spending time with my family, our 6 week old daughter keeps us all busy at the moment, keep an eye out for the debut LP my band is releasing….some time in the future….. We don’t have a name, or any songs finished, and we don’t do any gigs, but we rock it. #Adelaide #lovemeat
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