Special Report | April 2011 | By Lori Zanteson

2011 Chef’s Survey

Page 7

Going Local: Is it possible for large chains to locally source ingredients?

“While they should try to purchase locally as much as possible, they should really focus more on buying close to the source, as that is much more attainable and equally desirable among consumers.” Volker Frick, Executive Chef, Kettle Cuisine

“Chipotle started this trend a few years back and showed us how it is possible to work with your local vendors and support local farms.” Nola Krieg, Director of R&D, CRC

“Possible but costly and playing catch up as far as ag business goes.” Lawrence Payne, Director of Dining and Hospitality,
Kahala Nui Senior Living Community

“It’s not impossible, but very difficult. There are standards that need to upheld, especially when it comes to safety and tractability.” Dan Barash, Executive Chef, Moe’s Southwest Grill

“Very possible to at least incorporate into their menus.” Dave Danhi, President & Chef, The Grilled Cheese Truck



Please see the attached article

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