Celebrity chef Frank Rosin is charged with animal cruelty for frying live crabs. He also blamed the production company. However, this doesn’t count for the Animal Welfare Association.
Last week the media landscape was abuzz about the topic of star chef Frank Rosin and the crabs. He fried live crabs on the TV show “Who cooks the best for the guests?” The suspicion of animal cruelty is still in the room, as the cook allowed the crabs to die painfully in hot fat for minutes. The camera footage captured at least one crab still alive and struggling for its life. Even minutes after the cook had thrown the sea creatures into the pot.
An attentive TV viewer reported the observation from the August 21st episode to the German Animal Welfare Association (DTB). He acted immediately and reported Rosin. According to Section 18 Paragraph 2 of the Animal Protection Act, this type of killing is not permitted: “The killing of crustaceans by frying is lengthy and painful and is therefore expressly prohibited by law,” says the DTB.
Days later, Frank Rosin apologized in a video message on Instagram. “During the recording of this program, I received frozen crayfish from the production company Endemol Shine’s service provider – me and my chef. And we processed them. (…) And that’s why it happened that the crayfish were not yet cooked during the cooking process “That’s an unacceptable process,” said Rosin.
Animal Welfare Association comments on Frank Rosin’s apology
But Lea Schmitz, press spokeswoman for the German Animal Welfare Association, steps in and comments on Frank Rosin’s apology as follows: “We note that Frank Rosin has made a public statement and speaks of an ‘unacceptable process’. That in this process the entire chain “It’s certainly not wrong by agreeing to blame the food service provider, who appears to have frozen and stored the animals improperly, but he’s making it too easy for himself.”
The animal protection association finds it wrong that the cook dismisses the question of guilt with his apology: “The responsibility of the responsible cook is not abolished. Even for viewers of the TV program it was clear to see that the crayfish were still alive and had been around for several minutes Rosin, as a long-time experienced star chef, should have recognized this when he took each individual crab out of the shell, placed the animals in the pan and stirred them. “He should have recognized that they had been stored improperly and should not have put the animals in the hot pan in the first place.”
The Animal Welfare Association’s commitment is also based on the fact that far too little attention is paid to crustaceans: “In particular, not enough importance is given to the protection of crustaceans such as crayfish or lobsters. Before they end up on the plate, the sentient animals often suffer storage in small containers before they die a painful death – even if they are thrown into boiling water in accordance with current legal requirements,” says Schmitz.
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Source: Stern
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
