Spiritually our hands are stained with the blood of our greatest ingredients, they were made to scarifice.
We don't do killing, we do the best in honour-ing our greatest and deepest gratitude to our food. We treat them with respect.
Every ingredient is precious, we are grateful of what we have. And through our sharp knives and skills we will present our last tribute to our sacrificed ingredients. It's a life for a life. They gave their life to keep us alive.
It's a sad fact, that many animals and sea living things have to be slaughtered or caught alive to satisfy human's hunger.
When a cow walks in between two railings, it will drop a tear.
knowing it's life has come to an end.
And walking ahead knowing that it would be slaughtered.
(credit to Paturia, Bangladesh, 2008.)
Drink my sorrow, o flies....
Which comes out as tears.
Share my pain of silence...
Which comes out as tears.
Captured from Paturia, Manikganj.
It's painful, but we should then learn to better appreciate our food. Treat them with respect like how they deserved for they sacrificed to keep us alive and keep our human stomach from growling.
A good chef always cherish every bit of ingredient from mother nature, and it's our duty to fufill it's potential so to know every ingredient would not be sacrificed for nothing.
A chef should not only have a heart to be skillful at cooking, but to be grateful at heart of what they are cooking. -Etoile Chao
Is there anything humane about killing at all? Are there not enough fruit, vegetables, nuts and grains for humans to live on that they have to torture and murder animals? In this day and age, when a human claims to be civilized and intelligent we would think they would use their integrity to live and enjoy with less harm unto others. We can all be creative and unique without hurting another for whimsy.
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