I once worked for one of the largest most reputable caterers in NY. They cut an extraordinary amount of corners... such as - using turkey breast instead of duck breast in BBQ duck empanadas (there was so much BBQ sauce, the most sophisticated palate would not have known the difference), Foie Gras savory truffles which had only regular (pre-packaged duck and pork liver pate in it - no foie gras at all) and many other examples. I have a real problem with that. Many restaurants say that the tomatoes in a tomato terrine or soup are heirloom, but they obviously are not. I do not necessarily have a problem with that. Putting "Supremes of Organic Free Range Chicken" on a menu proposal for a large event, and just using high quality antibiotic free free-range chicken instead of the more expensive certified organic, because let's face it, chicken is chicken, is another common example. Now, many would say that any misrepresentation is totally dishonest and should be avoided at all costs. Are there some corners you all think it is ok to cut? Out of curiosity, and keeping in mind industry norms (if that makes a difference) Keeping your mind on the bottom line, where do you guys and girls draw the line?
post #1 of 27
11/27/07 at 10:56am