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Dealing with swine flu and pork sales!

post #1 of 10
Thread Starter 
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #2 of 10
ooooo, that's a keeper.
:peace:
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #3 of 10
Thread Starter 
Has any one seen a decline in pork prices or demand?
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #4 of 10
Interesting Fact. In Florida we have a real good supermarket chain private owned .called PUBLIX. They have just taken it on their own to have their own meat inspectors go to plants and check out sources and handling of meat and poultry before it gets in their stores. It seems they have lost all faith in both FDA and USDA. I don't blame them. and give them a lot of credit .EDB
CHEFED
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CHEFED
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post #5 of 10
Thread Starter 
I used to shop at Publix and it was a decent store. That sounds like a fair bit of marketing unless their inspectors plan on travelling a lot. La Gloria is a long ways from Publix. If they just inspect the US based processing plants they are not really getting down to the root of the problem. I'd say any step towards improvement is a good thing but I can't help but wondering how meaningful that will be as long as they continue to rely on CAFAO pork, beef, dairy etc. and meat continues to flow into US plants from Mexico etc.
CSI Miami last night was interesting. The whole show was a riff on food fear.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #6 of 10
as for pork sales,,, garlic rubbed, bacon wrapped roast pork loin never fails. Never!
post #7 of 10
I made pork as a special friday. Sold all but 2. I must admit though I had 3 cases in stock b4 the special!
post #8 of 10
Thread Starter 
Pork prices here as as low as I can ever recall seeing. I'm enjoying it though and I'm taking full advantage smoking Berkshire shoulders.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
post #9 of 10
Here pig farmers are really strugging because of the swine flu and general public ignorance to what it really means and prices are pretty low here as well.
OK ... where am I going?.. and WHY am I in this handbasket??
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OK ... where am I going?.. and WHY am I in this handbasket??
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post #10 of 10
It's quite funny reading this post as pork sells here in the UK have been mainly uneffected by swine flu. Prices are up-

Pork popularity buoys Cranswick first-half sales | thegrocer.co.uk

and popularity of pork products remains strong. I feed over 500 intelligent students daily and many are very aware of current events, however, even though we have cases of swine flu amongst our students, we have never discussed the reduction of pork dishes; here in the UK consumers are better informed and not as scared of the word 'swine' as in other countries...in my opinion:)
UNDER PRESSURE AT PEMBROKE
Cooking sous vide at Cambridge's third oldest College
http://thepembrokekitchen.blogspot.com/
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UNDER PRESSURE AT PEMBROKE
Cooking sous vide at Cambridge's third oldest College
http://thepembrokekitchen.blogspot.com/
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