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Food and Drink related Talk => General Discussion => Topic started by: Loundry on March 04, 2010, 10:45:56 AM

Title: Changes in the Sysco show
Post by: Loundry on March 04, 2010, 10:45:56 AM
Coming from a technology background, I will never recover from the effort required to retrain my ear to hear "Sysco" instead of "Cisco" when the sound [sIskou] was uttered.

I didn't attend the Sysco show yesterday, but I have wanted to for a while.  Apathy won.  But Steve attended and reported back to me the differences in this year's show from last year's.  I suppose I wanted to attend the show mostly because Steve had previously told me that the Sysco show was essentially a mind-blowing array of matrices of the frozen, the prepackaged, and the "processed".  Depressing reports from that show, first made to me several years ago, provided me with a much different outlook on restaurant food.

This year's show was different.  Steve mentioned that, if the show had a "theme", it was "green".  Naturally this new theme mirrors the most recent ephemeral fad.  "Green" wasn't an overt theme, but rather kind of a flavor to everything.

The show's most notable and positive difference was a large pavilion, in the center of the arena, where a team of chefs constantly cooked an attractive spread of fresh foods: meats, fish, and produce.  Steve mentioned that he ate freshly-prepared seared scallops and beef borgogne which he found to be delicious -- quite a different experience from the rows and rows of chicken nuggets, chicken wings, and chicken tenders in Sysco shows of years past!

He also noticed that the show deemphasized the "ethnic burbclaves" (my terminology) where, in previous shows, particular vendors huddled in "Italian" and "Mexican" free speech zones.  Steve theorized de-ghettoization responded to pressure from a few burrito vendors who didn't want to have to have every single one of their competitors immediately next to them.

Also notable was a fried chicken vendor only a few booths away from Steve's booth who ceaselessly fried chicken in the convention hall for the entire show.  The facility lacked adequate ventilation, so the airborne chicken particulate infused Steve's jacket and scented it.  Later, the chicken-flavored jacket scented the inside of Steve's car.  It was a prime example the worst aspect of deep-frying anything.  Fried food is supremely delicious, but it is worth it?  The jury is still out.

The changes in the Sysco show encouraged me: they signify that our culture is changing to the point where restaurants are responding to rising customer demand for fresher food and better ingredients.