This months meeting was Sponsored by Atlantic Technical Center with refreshments prepared by Chef Moses Ball and his apprenticeship team. Our guest was Brian C. Wood a Florida State Licensed Processor of ALL AMERICAN GATOR who gave us a seminar on how to skillfully skin and prepare a living alligator. He went on to explain the processing of alligator meats and hides as well as the difference between farmed and wild alligators. Then while continuing to skillfully skin the subject while answering questions. Finally handing out samples of fresh gator meet to take home. Oh yeah, lets not forget the sampling of deep-fried gator proving once and for all that alligator does not taste like chicken. It should be noted that Mr. Wood is a very skillful professional. This is not a task for the amateur.  Alligators are very dangerous. Do NOT try this at home. The photos to follow this paragraph are somewhat graphical. If you do not wish to be exposed to the killing and skinning of a gator, please do not scroll any further past this paragraph. Mr. Brian C. Wood had made a good argument in behalf of alligator meat as an alternative to the everyday meats sold on the market. Gator meat is healthier than beef, pork or poultry having less fat. It is still considered a delicacy and is very marketable. The meat is very palatable and even though fried gator meat is the most popular, gator fillets are a tasty treat that can be cook in many different ways. Boiled, broiled, fried, baked and bar-b-qued. It is even good on salads.

Mr. Wood holding down a live alligator and explaining alligator population in the wild.	Mr. Wood asking for volunteers to hold down the gator explaining that gators do not like being cut.	Mr. Wood is showing volunteers, Jonathan Minnis & Sam Bloustien how to hold down the gator and what to expect  when he inserts the knife, taking the life of the gator.
Mr. Woods severs the spinal cord behind the skull of the gator.	Volunteers Jonathan Minnis & Sam Bloustien holding the gator tight while nerves are severed.	Mr. Wood runs a skewer down the center of the spin to assure that the gator will not move around while he skins.
The lifeless gator is now ready for skinning. Mr. Woods explains what meat is good to eat. (Jaws, Back & Tail. He goes on to explain that no part of a gator goes to waste.	Volunteer Jonathan Minnis holds the tail while Mr. Wood cuts off the back explaining that it is mostly bone and continues to split the tail.	Mr. Wood takes out the fillets of the tail and shows us what meet is good for what method of cooking.