A stunned jury in the Los Angeles County murder trial of a chef heard
him say in a taped interview with detectives that he had slow-cooked
his wife's body for four days to get rid of the corpse after
accidentally killing her, The Daily Breeze reports..David Viens, 49, has pleaded not guilty to killing 39-year-old Dawn Viens in 2009.The
taped interviews were conducted in March, 2011, in his hospital room
after he tried to commit suicide by jumping off an 80-foot cliff on the
same day that The Daily Breeze reported that police suspected him in his
wife's death.Viens, chef-owner of the Thyme Contemporary
Cafe in Lomita, in South Bay, tells detectives that he and Dawn had been
arguing and that he duct-taped her mouth and put her in a closet."For some reason I just got violent," he said.When he woke up four hours later, Viens tells detectives, he found her dead."I just freaked. I go, 'Oh my God. And I go rushing out there and she's gone," he says on the tape.He says he panicked and decided to get rid of her corpse.Here, according to the The Daily Breeze, is an excerpt from the confession:"I
manipulated her so the face was -- the face is down, and I took some --
some things -- like weights that we use, and I put them on the top of
her body, and I just slowly cooked it and I ended up cooking her for
four days," Viens said.


"You cooked Dawn's body for four days?" sheriff's homicide Sgt. Richard Garcia asked.


"I cooked her four days," he said. "I let her cool. I strained it out as I -- I was in there, OK."Viens
says he mixed what remained of the body with other waste and poured it
into the restaurant's grease pit, the Los Angeles Timesreports.The
remainder was packed into garbage bags and thrown into a trash bin.
Viens says he hid her skull and jawbone in his mother's attic, although
police did not find any evidence during a search of the home.


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