While some chefs have carved out a niche for themselves with their combustible behavior in the kitchen or the exotic dishes they whip up, Jason Nauert of Woodland Park is making a name for himself as "The Army Guy."
Nauert, the director of the Rocky Mountain Institute of Meat, is working with Special Forces soldiers, teaching them how to identify healthy animals during their deployments, then showing them techniques for butchering and storing the meat.
Nauert conducts as many as six or eight classes a year, sometimes on farms in Colorado. Getting animals from local suppliers, he says it takes as much as 2,200 pounds of meat for each of the sessions, which typically run for six days.
