leaving the Canadian Army, was running a small general store (this was
well before I was born). He killed and butchered his own meat, and
taught my brothers and me to do the same.
larry
On Fri, 23 Jul 2004 11:09:02 -0400, John Stanley
<[EMAIL PROTECTED]> wrote:
> I also went to Culinary school, although not at the CIA. I studied in New
> Orleans for three years and this is also my second career....nothing like
> breaking down a side of meat, or learning to filet fish or remove the skin
> from fish, eh?
>
> -----Original Message-----
> From: Ian Skinner [mailto:[EMAIL PROTECTED]
> Sent: Friday, July 23, 2004 10:57 AM
> To: CF-Community
> Subject: RE: Vegetarians or Organic Foods
>
> Web programmer is my second career. For my first career in the restaurant
> industry, I received my training at the Culinary Institute of America. This
> is provided a very thorough training in the culinary arts, including two
> courses in butchery. While in the classes we worked only with half a side
> of beef, a side of pork, one lamb and cases of chickens; part of the class
> was watching a video of the instructor killing, cleaning and processing a
> heifer.
>
> I'm still an omnivore but I can say I appreciate where my food comes from
> and as such try not to waste what I eat.
>
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