Updated: Apr 24
What's behind the meat curtains you say? Let me start with I'm no expert, I am a 40(ish) old wife of 18 years and mother of two teenagers, yes, I know right? I do my fair share of eating and drinking. I started in the food industry when I was 14, working in quick service restaurants. I quickly learned the ropes and was a manager at the naive age of 15 (oh the power, but that's beside the point) I did a few years until I tried my hand in the dental field, WOW what a change, but it taught me a LOT, mostly about food safety, which I will get into later. I met my husband at the age of 19, we were two crazy kids thinking we could change the industry and we decided to purchase a well-known sandwich franchise at the age of 22. What can I say, we did good, really good and bought store number two a year and a half later. Things were going great, then 2008 hits....YIKES! No explanation needed. I found myself needing more income than what our two stores were providing. My husband at the time was working for a very large food purveyor and told me about an opening they had. I thought it over and said sure why not, I love a challenge and to learn new things.
So, there I was working with a company that took a chance on me, someone with little food or sales knowledge and I....NEVER...FELT...SO...STUPID. We all think food is easy right? I mean we eat it every day, we know what's good right? Wrong! Do you understand how many different types of bacon there are? Yeah, me either until I spent half the day eating them all. Do you know what Saffron or Truffles are? No, not the pretty flowers and chocolates, I'm talking about some of the most luxurious and sought-after food items, the spice and the fungus. Do you know there are over 128 different species of shrimp...say what? I thought all shrimp were the same, fry it, dip it or drown it in butter. SO, when I say I'm not an expert I mean I work with tons of people every day that know a whole lot more than me, but in the last 12 years I've learned a sh*t ton. I can quickly give you a yield on a 20-pound prime rib and even tell you what part of the cow it comes from, or that prime rib isn’t really a cut of meat at all that it's real name is Ribeye. I can tell you most weeks what items will increase or decrease in cost or when the west coast will switch produce buying from California to Arizona. I can give you every tip in the book about food safety because remember earlier when I talked about the dental field and how it taught me about safety? I went and got myself certified to be a Food Protection Instructor and Proctor.
Over the years while working with some amazing chefs I've learned a thing or two in the kitchen to make any mama proud and I can pull out some pretty tasty recipes that I will share with you from time to time. So, now that you know a little about me, I will be coming to you every Sunday with a peek behind the curtains, a mix of market intel, Farmer's market reports, recipes and some humor. I hope you enjoy!