There is a fine line between a cook and a murderer, and that line is held steady by the men of my trade. Really, the only difference between the two is that one kills to cook while the other cooks to kill. Killing is involved either way. The wringing of feathered necks, the smothering of throats still filled with animal sounds, the examples are endless. Learning how to take away life while leaving the body whole and the flesh unbruised, that is how I began my apprenticeship. It is a delicate procedure that those who do not know how call by the misnomer “slaughter.” That is, believe me, too
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