Between posting on Facebook and Twitter,writing Hub pages and ordering produce from the Farmer's Market thru Farm'sReach web site,I spend more time with the computer than with my knives. Chef's have no choice anymore. Our bottom line is cut by rising costs and decreasing check averages so we have to take marketing into our own hands. I must admit that it is fun when there is time but a pain in the butt when you are trying to get other things done.
One thing I have noticed is that I am getting more purveyors coming right to our door. This is a great help to us. We get to pick exactly what we need. We get to see and feel and smell produce and this is the first step to menu ideas.
I'd like to thank Neal Hollander for his veal, lamb, pork and whatever else he brings to me. Jimmy from Gulfish who brings me prawns and other seafood from the Gulf. Last but not least, Sergio who brings me produce in a beaten up white van while he puffs on his cigarettes. Heirloom tomatoes,peppers,cucumbers, peaches and porcini mushrooms.
These people make my job a lot easier and makes cooking so much more enjoyable. To have the opportunity to actually go out and pick what you want to purchase is such a plus for a chef.
Let me also mention Farms Reach, an internet based site, that lets you see what is at the Farmer'sMarket. You make the order and they pick it up and keep in at the market for you to pick up. This is a tremendous asset for anyone that knows the amount of foot traffic at the SF Farmer'sMarket on Saturday.
