Kelly Kawachi at Blackbelly Market on Monday, March 17. Credit: Tyler HickmanKelly Kawachi smiles when asked about the ceilings she has bumped into during her career. “When I started getting interviewed, the first question was always: ‘Oh, you’re Asian and you’re a woman from Hawaii,’ expecting to hear about terrible things,” she says. In the past decade, she has risen from butcher to director of meats/executive butcher at Michelin-honored Blackbelly. Kawachi is squeamish about being labelled an “expert.”“Because I received the Michelin Young Professional Award, people assume I know everything about everything,” she says. “I’m still learning every day.” According to Kawachi, 36, there are plenty of women butchers, but most of us never notice them.