Meditation and Art of Slaughter
Culture
When a quality-conscious chef and a filmmaker get together, something special can come out of it. “Luxus” is the name of a new short film by Pongauer Simon Tasek. With top chef Rudi Pichler, he artfully shows a normal process that hardly anyone wants to see. An animal is slaughtered.
The film “Made in Salzburg” recently celebrated its premiere at the Tauriska cultural association in Oberpinzgau. He is now causing a stir at short film festivals. There are intense moments of tension until the time comes. The sheep is led to slaughter. One last inside, then everything goes very quickly.
Millionfold taboo
Filmmaker Simon Tasek says that slaughter is actually an extreme experience: “In Austria alone, millions of animals are slaughtered every year. That’s several thousand a day. It happens all the time, behind closed doors. If you experience this as an isolated case, then it is anything but ordinary.”
reverence for life
Merging with nature and at the same time appreciation, gratitude and respect for the search for living beings – this is what the chef Rudi Pichler achieves with his craft and his art. At the film location on the Filzmoosalm in Großarl (Pongau) this works just as well as in the kitchen: “When I’m present at the slaughtering, you’re reminded that life is at stake. This develops reverence. It is something noble, has much more value.”
make violent acts aware
With a great deal of sensitivity, the team manages to capture intense moments. From processing the animal to preparing it on the Asado grill: “The natural aspect was very important to me. This creates more connection to being a part of it all.”
Director Taskek adds that this so-called luxury battle is also an act of violence, but it doesn’t make you a vegetarian: “What makes you a vegetarian is a visit to an industrial slaughterhouse.”
Film soon on tour with good food
In the fall, the filmmaker and chef go on tour. Rudi Pichler will serve his walking dinner after performances. Main course: Pink roasted lamb with creamy polenta and vegetables. YOU WILL RAKE PEOPLE AGAIN MORE aware of what valuable food offers: time, craftsmanship and, above all, respect.