This lil piggy went to Cluny, Pure and El Catrin.

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It’s sad. But true.

Butchery is a dying art.

Today we brought in a boar from Perth County, Ontario.  Grabbed as many cooks that wanted to watch, listen and learn, then did what few do in the restaurant biz these days, a lil bit of butchery.
The rising cost of operating restaurants, paired with the small size of modern kitchens – todays Chef simply can’t afford to be the butcher anymore.  And that’s a shame.
I whole heartedly believe I only became a true cook after I slaughtered, butchered and prepared an animal for a gathering of friends and family.

Belville, Ontario – my first duck.

It’s an undertaking we cooks should all experience.
After all, food is real, all food came from somewhere.  From the bag of flour once tall stalks of wheat, the teaspoon of sugar one time a sugar cane, to our Perth County boar.
They all had their day in the sun.

– Chef

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