Fil Am Chef Dale Talde’s first job
Cooking maybe among the fun jobs around but slaughtering an animal and gutting it is not something to look forward to.
The best chefs would know how to clean and gut an animal even if they no longer have to.
Slaughtering an animal is never that easy but it instils respect for all life that gives one the discipline not to waste any part of it.
One of Fil-Am chef Dale Talde’s very first jobs involved gutting chicken at a slaughterhouse when he was 14. He had to gut hundreds a day and he wasn’t sure he could stand doing it an entire summer. He surprised himself and even got to the point of challenging himself into breaking his record day after day.
A follower of the Top Chef alumni replied to his tweet saying: “Everyone who eats animals, fish, birds, etc. should ALWAYS have to gut what they eat as it is an awakening of life and death and survival…I believe we would relish life more and give thanks for the abundance of life more and perhaps walk more gentle upon the planet earth that feeds us more.”
#Repost @bunbizzulit ・・・ One of my very first job was gutting hundreds of chicken per day at a slaughterhouse when I was 14. It was disgusting at first and I really wasn't sure if I could do it all summer. But after a couple days I found myself trying to beat my record from the day before. I think I actually really enjoyed it at the end.