Warning: This post is not for the faint of heart or for those that only enjoy viewing photos of live animals.
You see, after learning how to properly use and care for knives in the beginning of culinary school the classes move on to further the knife skills of the students on ingredients other than potatoes. Not only are there many other vegetables, tubers and fruits to slice and dice in all manner of shapes and sizes, there are also the animals! Meats of all kinds are deconstructed with just the sharp knife and whetted appetite of the crazed culinary student who has been waiting weeks, weeks I tell ya, to cut into and cook something other than potatoes and lemons.
Second Course offerings at culinary schools include filet-ing and deboning fish, fabricating whole chickens in under five minutes, french-ing bones, slicing tenderloins, casing sausages and shucking oysters. Preparing animals to be basted, braised, sauteed, grilled, smoked, and then devoured with a sauce made from their own pan drippings. Today I have for you a sampling of some of my animal friends.