Saucisson MAC is Andrew Conaway.
If you are what you eat then Andrew is a giant sausage. He has always cooked but after receiving a cookbook as a gift he became obsessed. The book, Charcuterie, by Ruhlman and Polcyn, showed him it was possible to make at home the artisanal sausages and pates one could find in a “gourmet” store. However the more he researched the history of charcuterie, Andrew began to realize that he had the flow of food backwards: Sausage recipes did not come from fancy shops, charcuterie evolved centuries ago in home kitchens as a method of preservation. While salting and curing is not as important in today’s home kitchen, having the knowledge is, the more you know about food the better you eat.
In 2006, He started the blog, Saucisson MAC. Through pictures and words Andrew has tried to communicate that you don’t need big kitchen of fancy gadgetry to produce fine food. He has tried to bring a bit of history into what he makes. But most importantly he has tried to show how food should bring together friends and family.
Andrew learned to cook from his parents and his grandparents, and he is lucky to been surrounded by friends who have been interested in preparing good food. His uncle is a chef in Anchorage AK, and his sister has a baking and pastry degree at Le Cordon Bleu, Paris. Andrew has a degree in English from The Ohio State University, and in 2009 after completing a certificate of professional cookery at Kendall College, Chicago, Andrew worked as a prep cook and kitchen manager at Three Floyds Brewpub. There learned a lot about beer, he cured a lot of bacon, and stuffed hundreds of pounds of sausage. Now his focus is on helping people cook better at home. He lives in south suburbs with his with wife and two children.
Now get back to work.