Foundations

One in the morning at the Fulton Fish Market, buying whole fish off the dock. Where I learned what purchasing is, and why it still shapes the work.

Your chef can buy well. That is not the question. The question is what you lose while the best cook in the building is on the phone with sales reps.

Placing every order and getting through service is not the same as controlling what you buy. What a Boston kitchen taught me about real procurement.