First off, thank you all for your continued patience.
I’ve revamped a few things and the “new and enhanced” site will be up within the next 10 days.
I think that I might post a video later tonight as the first one. Why not?
Ingredients you don’t see...
As in, do you know what ingredients are being used to prepare your food when you eat out?
I’m in the hopsitality business and of course many of the hotels I work with have restaurants. From true 5 star dining, to breakfast and lunch buffets, to a plastic wrapped bran muffin, I SEE A LOT of what goes on behind the scenes.
This is a big reason I don’t eat out much anymore, not because I know what goes on in commercial kitchens ( I love streetfood and don’t get grossed out by cooks not washing hands), but because of the industrial strength ingredients being used to prepare our food.
I do of course still go out to eat from time to time, but my beautiful wife and I like to only splurge on food that’s truly worth it, made fresh and with difficult to source ingredients that peak our curiosity. Or a really good burger and a beer of course :-).
Cooking Ingredients being used in commercial restaurants have pretty much one goal, maximum flavor at lowest possible cost. Enter center stage…
I was at a food show with the executive chef for a property and this little product just said so much to me.
Want MORE flavor?
This is the type of franken food that plays havoc with our sytems I believe. As my friend who passed away used to say:
“lard pie is not so crazy after all” (yes lard pie was a staple food for a very very long time)
These types of “ingredients”, can’t even be found in the grocery store, but they are everywhere in the restaurant business. Caveat Emptor…
Since we are talking hospitality…
One of my favorite hospitality quotes which I share often at the end or start of meetings:
“Hospitality is making your guests feel at home…..even though you wish they were”