Quote:
Originally Posted by Greedy,Greedy,Greedy
What I meant by a skilled chef can buy food anywhere is that they can identify the good stuff and buy only that; if you aren't skilled, you can't identify the good stuff and no matter where you go they may well sell you crap.
When I go to the store, any store, I may not come back with what I went looking for. If I want good salmon, but there is no good salmon to be had, I will buy what is good and adjust accordingly.
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I can agree with the above. I also think that a skilled chef can take crap and make it taste good to the supermajority of eaters.
No opinion on WholeFoods. I shopped there years ago and stopped mostly because I think higher (or as high) quality foods can be obtained at better values from smaller/local sources.
Also, from a supermarket as a convenience standpoint, it is not at a convenient location for me, whereas I drive by a Puget Sound Natural Foods Co-op twice a day.
