What word in the food industry do you hate?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:"Locally Sourced." Didn't I just see the Sysco truck at your loading dock?

lol

Where do you people live and eat that Sysco is everywhere? I've seen this other places but as a NYer currently in DC it's exceedingly easy to sus that out.

+1 In places like DC, Sysco is pretty easy to spot and avoid. The truck making deliveries is a clue.

Can a "Sysco everywhere" provide where they are located?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:What is Sandi?

Sandi

Sando

Dam autocorrect

It means sandwich.

I don't mind sando so much but am not sure how I feel about resto.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:"Locally Sourced." Didn't I just see the Sysco truck at your loading dock?

lol

Where do you people live and eat that Sysco is everywhere? I've seen this other places but as a NYer currently in DC it's exceedingly easy to sus that out.

They are everywhere around here, even outside the high end places.

[Anonymous]

Flavor profile.

Why isn’t flavor good enough by itself?

[Anonymous]

Umami

[Anonymous]

Quick Bites

[Anonymous]

“Protein.”

[Anonymous]

“Comforting.”

“Cozy.”

[Anonymous]

Upper fast casual
LOL

[Anonymous]

Veal and lamb; ribs.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:"Locally Sourced." Didn't I just see the Sysco truck at your loading dock?

lol

Where do you people live and eat that Sysco is everywhere? I've seen this other places but as a NYer currently in DC it's exceedingly easy to sus that out.

They are everywhere around here, even outside the high end places.

Virtually every restaurant uses food distributors like Sysco or U.S. Foods, even the high end ones.

People who haven't worked in kitchens don't understand that distributors like Sysco sell literally everything, from frozen mozzarella sticks to ossetra caviar. Getting food from Sysco does not automatically mean it's a bad restaurant. They sell plenty of fresh ingredients and I guarantee you can't tell the difference between a quiche made with Sysco butter, eggs, flour, and cheese and one made with food from wherever you think "good" restaurants get their food.

I can also guarantee you that the image you probably have of how non-Sysco restaurants get their food (let me guess, you're imagining the chef strolling through a farmer's market with Tony Bourdain by their side, chatting up the vendors and picking out the individual tomatoes and onions...) is completely wrong. You know how they get their food if they don't get it from Sysco? They drive their van to Restaurant Depot or Costco. Sure, the absolute top tier restaurants like Minibar or Pineapple and Pearls are probably getting a good chunk of their deliveries from local farms but that's like a single digit number of restaurants in DC that do that. Other high-end restaurants might be getting specialty or signature items from local farms (say if they advertise the farm or ranch their meat comes from) but they're still getting the bulk of their supplies from a distributor because...why not when they're exactly the same as supplies from anywhere else?

People also don't understand that Sysco has multiple tiers even within the same product. You can get paper-thin grey school-cafeteria frozen burger patties from them or you can get 1/2 pound wagyu ones you'd probably never know weren't ground and formed fresh in-house.

I have to laugh that you think it's "extremely easy to sus out" because the fact that you don't think Sysco is everywhere is proof positive that they've fooled you completely.

[Anonymous]

Artisan

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:"Locally Sourced." Didn't I just see the Sysco truck at your loading dock?

lol

Where do you people live and eat that Sysco is everywhere? I've seen this other places but as a NYer currently in DC it's exceedingly easy to sus that out.

They are everywhere around here, even outside the high end places.

Virtually every restaurant uses food distributors like Sysco or U.S. Foods, even the high end ones.

People who haven't worked in kitchens don't understand that distributors like Sysco sell literally everything, from frozen mozzarella sticks to ossetra caviar. Getting food from Sysco does not automatically mean it's a bad restaurant. They sell plenty of fresh ingredients and I guarantee you can't tell the difference between a quiche made with Sysco butter, eggs, flour, and cheese and one made with food from wherever you think "good" restaurants get their food.

I can also guarantee you that the image you probably have of how non-Sysco restaurants get their food (let me guess, you're imagining the chef strolling through a farmer's market with Tony Bourdain by their side, chatting up the vendors and picking out the individual tomatoes and onions...) is completely wrong. You know how they get their food if they don't get it from Sysco? They drive their van to Restaurant Depot or Costco. Sure, the absolute top tier restaurants like Minibar or Pineapple and Pearls are probably getting a good chunk of their deliveries from local farms but that's like a single digit number of restaurants in DC that do that. Other high-end restaurants might be getting specialty or signature items from local farms (say if they advertise the farm or ranch their meat comes from) but they're still getting the bulk of their supplies from a distributor because...why not when they're exactly the same as supplies from anywhere else?

People also don't understand that Sysco has multiple tiers even within the same product. You can get paper-thin grey school-cafeteria frozen burger patties from them or you can get 1/2 pound wagyu ones you'd probably never know weren't ground and formed fresh in-house.

I have to laugh that you think it's "extremely easy to sus out" because the fact that you don't think Sysco is everywhere is proof positive that they've fooled you completely.

+1 thank you. Do people really think all these high-end restaurants are buying their basic bulk white onions and garlic from Papa Jerry's organic tiny llama farm?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Artisan.
Aioli.

I get the first, but aioli is has been around for centuries. What's the problem with that?

Aoili is fancy mayo. Just say the sandwich has x-mayo.

Nope.

https://historyof.eu/cities/barcelona/must-taste-barcelona/alioli/

[Anonymous]

Espuma. Both the concept and the sound of the word are vile.