Guest guest Posted August 25, 2007 Report Share Posted August 25, 2007 Part of the struggle for the cruise (I'm guessing) and the Summer Conference (from experience) is that they are working with the food service company for the cruise line and also the Sodexho company at the conference. No matter what you say about what you'd like to order, sometimes things just happen and the wrong product or poor quality product arrives. That was what happened at the SC. Sodexho was ordering some restaurant quality food, not macro quality food, and there is a big difference. There is a huge learning curve,as you could imagine, for those companies to understand what it is we want, and also why we want it, that it's ok if it costs more. That's the back side, but the front side is how much they do incorporate in a short period of time. > > > > > > > > Hi everyone, Just wondering if anyone has bought & > Sanae's new > > > cookbook, Love, > > > : Seasonal Vegan Macrobiotic Cuisine? Do the recipes use > lots of > > > soymilk? Thanks! > > > > > > > > Dottie > > > > > > > > > > > > > > > > > > > > -- > > Food & Life Coach Marque > > " Love Your Body, Love Your Life " > > www.Marque.com > > 310.453.7525 > > > > > > > > > ------------------------------------------------------------------------------ > Take the Internet to Go: Go puts the Internet in your pocket: mail, news, photos more. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2007 Report Share Posted August 25, 2007 Yep, like you said a huge learning curve, both for the supplier & even the cruise's kitchen staff! The staff was used to just opening boxes or cans of food, not having to actually wash & cut veggies :-) The immerse job of cooking Macro for so many people struck me at my first conference, when I took a shortcut behind the dining hall. There were 3 semi-trucks full of corn. And probably 15 people sitting around, shucking it. Wow! Thank goodness that we have dedicated people willing to put up with the headaches so that large Macro events can be held. Dottie 10000 lbs of spinach Part of the struggle for the cruise (I'm guessing) and the SummerConference (from experience) is that they are working with the foodservice company for the cruise line and also the Sodexho company atthe conference. No matter what you say about what you'd like toorder, sometimes things just happen and the wrong product or poorquality product arrives. That was what happened at the SC. Sodexhowas ordering some restaurant quality food, not macro quality food, andthere is a big difference. There is a huge learning curve,as youcould imagine, for those companies to understand what it is we want,and also why we want it, that it's ok if it costs more. That's theback side, but the front side is how much they do incorporate in ashort period of time.> > > >> > > > Hi everyone, Just wondering if anyone has bought & > Sanae's new> > > cookbook, Love,> > > : Seasonal Vegan Macrobiotic Cuisine? Do the recipes use > lots of> > > soymilk? Thanks!> > > >> > > > Dottie> > > >> > >> > >> > >> > > > > > > -- > > Food & Life Coach Marque> > "Love Your Body, Love Your Life"> > www.Marque.com> > 310.453.7525> >> > > > > > >----------------------------------------------------------> Take the Internet to Go: Go puts the Internet in yourpocket: mail, news, photos more.> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2007 Report Share Posted August 25, 2007 Yep, like you said a huge learning curve, both for the supplier & even the cruise's kitchen staff! The staff was used to just opening boxes or cans of food, not having to actually wash & cut veggies :-) The immerse job of cooking Macro for so many people struck me at my first conference, when I took a shortcut behind the dining hall. There were 3 semi-trucks full of corn. And probably 15 people sitting around, shucking it. Wow! Thank goodness that we have dedicated people willing to put up with the headaches so that large Macro events can be held. Dottie 10000 lbs of spinach Part of the struggle for the cruise (I'm guessing) and the SummerConference (from experience) is that they are working with the foodservice company for the cruise line and also the Sodexho company atthe conference. No matter what you say about what you'd like toorder, sometimes things just happen and the wrong product or poorquality product arrives. That was what happened at the SC. Sodexhowas ordering some restaurant quality food, not macro quality food, andthere is a big difference. There is a huge learning curve,as youcould imagine, for those companies to understand what it is we want,and also why we want it, that it's ok if it costs more. That's theback side, but the front side is how much they do incorporate in ashort period of time.> > > >> > > > Hi everyone, Just wondering if anyone has bought & > Sanae's new> > > cookbook, Love,> > > : Seasonal Vegan Macrobiotic Cuisine? Do the recipes use > lots of> > > soymilk? Thanks!> > > >> > > > Dottie> > > >> > >> > >> > >> > > > > > > -- > > Food & Life Coach Marque> > "Love Your Body, Love Your Life"> > www.Marque.com> > 310.453.7525> >> > > > > > >----------------------------------------------------------> Take the Internet to Go: Go puts the Internet in yourpocket: mail, news, photos more.> Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.