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 my restaurant is about a 12-mile radius, except for the sea salt from Brittany, the vanilla from Madagascar, and the peppercorns from Kerala. But 'farm-to-table-with-strategic-international-exceptions' doesn't fit on the menu.”
Attributed to
Michelin-Starred Chef from Portland
Chef-Owner
AI Honesty92%
Editor's note: Exposes the marketing simplification versus culinary reality in high-end restaurant sourcing
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