The Ingredients Make All the Difference
The ingredients a chef procures, from the fresh local produce, to the prime cuts of beef, and the freshest catch of the day, can make all the difference. Typically, when a chef forms a good relationship, or finds a great purveyor of top quality product, the chef wants to keep the sources out of the hands of the other local restaurants. Good chefs do a lot of research, a lot of trial and error, and a lot of tasting, in order to put together a little black book of great purveyors of top quality ingredients.
When the restaurant down the block came asking the local chef for his list of great purveyors, he faced a conundrum. He knew that if the tables were turned the competing restaurant would be very guarded with their list, perhaps only revealing the bare minimum as to appear helpful. But this did not seem like a good way to operate. After all, both restaurants are owned by the same investors. So, the thoughtful chef went out of his way to share, in detail, his list of purveyors. In return, he expected nothing, other then, when the time came, the other chef would do the same in return. There is, after all, room for two restaurants in town.
To be continued…
