Jerome Ver Brugge

I started at Ver Brugges during high school and worked there for 4 years through community college. Jerry knew just about everything about the meat industry and although he never formally trained me as a butcher, I learned most of what Ive used in my career as a butcher from him, beyond just cutting I learned presentation, style, efficiency, technique, and customer service. Everywhere I´ve worked has been impressed with my skillset and I´ve always attributed that to having learned from the...

I was employed by Jerry in 2006 straight out of high school with zero work ethic and no clear idea what I wanted with my life. I spent five years in the shop and the most valuable thing he taught me in butchery was a work ethic. He was smart and had a lot of knowledge though at times not in the best of moods. When people asked me how I got into butchery I tell them I started at Verbrugges.

I have been Jerry's landlord since Ver Brugge Meat, Fish & Poultry first opened on College Avenue, Oakland, in 1979. But with Jerry, it was not landlord and tenant. We regarded each other as partners in pursuit of maintaining our marketplace in the tradition of excellence in quality products and customer care. There will never be anyone to take Jerry's place, but the hope is that the business will continue as a monument to Jerry's vision and integrity.

I was walking by Ver Brugge yesterday & saw the notice posting Jerry's death. I have shopped @ Ver Brugge for close to 40 years & have enjoyed recognizing butchers there over the years. Yearly Dungeness crabs, hannukah brisket, and an occasional chateaubriand could be counted on to be great quality. Jerry's son Mike renovated our bathroom 23 years ago. We chose him because he was Jerry's son! My condolences to Jerry's family, his employees, & members of his trade for whom he set a gold...