FoodAI-ILLUSTRATEDAI-ILLUSTRATED · 2022
Editor's Disclaimer
To be very honest — nobody actually said this. AI wrote it in the style of the archive to keep this page from feeling empty while we chase down real quotes. Enjoy the fiction responsibly.
“If I'm being honest, the entire farm-to-table movement at high-end restaurants is just calling the same Sysco distributor we've always used and asking them to put our vegetables in wooden crates instead of cardboard boxes. Costs us an extra forty dollars a week. We charge an extra twelve dollars per entrée.”
Attributed to
Michelin-Starred Chef (unnamed West Coast establishment)
Executive Chef & Owner
AI Honesty92%
Editor's note: Exposes the performance aspects of premium dining marketing versus actual sourcing practices
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