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Uncle Billy
Uncle Billy

Labeling

message posted 21-Feb-09 21:59:13
Should chefs label food more clearly. ie country of orgin for meat is veg sourced from a local farm if so who. if meat supplied by local farmer does he use a trained butcher.i would get more exited about going out for a steak if i knew were it came from. If you have bother to give your clinet this information chances are you care about what you do and will cook a nice steak. I Live in the middle of a farming comunity and was served imported brazlian sirloin the evening was going really well but came to and end after that. so what are your veiws on chefs label there food after all every on else has to?
breadandcheese
breadandcheese
message posted 22-Feb-09 11:10:58
I agree that chefs should be shouting about, and supporting local produce and local producers. Local is usually defined by within 35 miles at Farmer's Markets (see other thread too on Farmers Markets if you feel strongly enought to comment). There are lots of Food Bodies around that suport the use of local and make coverted awards on that basis too.

However, its a tricky one for pricing, as local can often mean more expensive, and we all know that cheaper can be bought at the "local" cash and carry - which yes is usually a foreign import. Its somewhat unfair to expect the hard stretched owner of a business to spend over the odds, if their customer base are unlikely to pay over the odds. Also unfair if as a chef you're given profit margins to adhere to.

But Joe Public is becoming more discerning and I think its both right and a potential crowd puller to state your case on supporting local. If you are going to promote local though, state exactly which supplier its from, where the farm, bakery, fishery, grower etc. is. Just saying on your menu that its "local", is a worthless space filler, and gives you the chef, the owner or the establishment little credibility in the eyes of the true local foodie supporters you're seeking to attract.
Bread & Cheese
Tourant.chef
Tourant.chef
message posted 22-Feb-09 19:05:53
Uncle Billy
Uncle Billy
message posted 22-Feb-09 23:35:33
Yes she makes a good point. And somtimes its really hard to source your stock at the right quality and price locally.Even when making a local sausage some of the seasonings wont be local or the skins are properly imported.But what seems to be happening is as people what to know more & more about the food they eat. So every body wants to know the full story about its production or at lest to be able to cover the backsides should the sh*t hit the fan with trading standards. so information gets passed through the food chain. from farmer /grower to slaugter/prossers to wholesaler to Butcher/ disturbation to Chef. Everyone is running around trying to get proof that the food is what is say instead of can it be bettered from somewhere else in the world. Then after all that work it gets cooked buy a chef. And the customer do not seem to get the information. If i had know the sirlion steak i brought was going to have been Imported i would have had fish. So when eating out we need to have the information so we can decide weather we are happy to eat what the chef has sourced to cook and that its not just something he got cheep from his supplier who was having a clear out.I have never been in a restraunt in Devon yet thats advertizing Imported Steaks yet i know of loads that use it when they can get it.My mate got married recently and had his dinner at the local restraunt Roasted sirlion of beef the menu read. Guss what it was i did nt have the heart to tell him. Everyone else has to label the food. So should food be labeled properly by chefs. And why buy local if the pigs are better from the next county. Surely we should be cooking great food because it tastes good. After all you are only as good as the last plate of cr*p you dished up.
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