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The Cost of Good Food and The Sysco Problem

January 28, 2015

chefsday

You get what you pay for,  generally.

I’m fascinated by commenters on Steve Barnes’ Table Hopping blog that complain about the cost of food in some restaurants as compared to others. The complaining is clearly done by people who are comparing apples to oranges, or actually frozen salmon portions from Sysco to fresh Copper River salmon. Also from people who fail to see the difference between the work of an inexperienced kitchen worker and the effort and design of a well-trained and experienced chef. I ask myself why these people do not see the difference. I think I’ve figured it out, and it’s not the fault of low-end dining establishments. It’s the fault of Sysco-driven apparently high-end dining establishments.

Don’t get me wrong, using Sysco does not mean you’ll have a bad restaurant with cheap, poor quality food. In fact, there are some very good restaurants in the area that…

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