In the not-so-distant past, the world was full of specialists; people who dedicated their lives to understanding and mastering a single skill set.
These masters were then sought after for their depth of knowledge and the exceptional products they offered. The baker sold bread still warm from the oven, the fisherman sold fish fresh from the sea, the farmer had ripe fruit and vegetables at the peak of the season and the butcher expertly cut, stuffed, prepared and packaged meats.
In Europe, Asia and many other parts of the world this is still the case. However, the fast-paced North American lifestyle is that of quick service and convenience above all else. Most of the skilled craftsmen and women have been pushed aside, replaced by industrial conglomerates supplying cookie-cutter, big-box stores with cheaper products of inferior quality.
Luckily, when it comes to our diet, the collective subconscious is yearning for a better understanding of where our food comes from. We all want to feel good about what we eat, and we want it to taste incredible. We want to know not only that our food is nutritious, but also that it’s not damaging the planet. We want to eat locally and seasonally; we want to get to know our farmers, fishermen and our butcher. It’s imperative to know that the products we consume are ethically grown, raised and sourced.
For myself, a chef of nearly two decades, these topics are of the utmost importance. I want to ensure the meals I serve to my guests are of unparalleled quality and my success relies entirely on their trust and satisfaction. The food industry is shrouded in smoke and mirrors and with this column I hope to help demystify the jargon as well as share my thoughts and knowledge on various topics surrounding food, trends, techniques and more.
My name is Dylan and I’d like to welcome you to Prime Cuts, a monthly helping of more than just meat and potatoes.
This article originally appeared in the March 2020 print edition of Camana Bay Times.
About the author
Dylan Benoit is the executive chef of Prime Group and the chef partner of Carnivore Premium Meats in Camana Bay. Dylan is also the host of the “Fire Masters” television show.