“You’re a natural.”
It was a most welcome compliment on the first day of my new job: apprentice butcher.
That’s right, butcher. With all due respect to my vegetarian friends, I am a conscientious carnivore and grateful for this chance to get up close and personal with my cuts of meat.
It’s a good thing I’m a natural, though, because it’s going to take a lot of work to get really good at it. Butchery is nothing like cooking. The knives are different, as are the skills and strokes.
The closest thing I can compare it to is sculpture, like Michelangelo freeing David from a block of marble–and I am no Michelangelo. But I’m happy to be his apprentice.