[Sca-cooks] fad pricing

[Kathleen Madsen]

I visited the local restaurant supply/used equipment
place last weekend for equipment pricing for my retail
food shop (we've decided it's opening *after* pennsic
so my husband and I can have our first holiday in five
years).  The SS stock pots, 20-30 quart, were pretty
astronomically priced in the $200 range.  However, the
catalog carries the same thing but different brand
names for much lower pricing.  So the best solution is
to buy out of the catalog and wait a few days for it
to be delivered.

Eibhlin, who's wondering why she only seems to respond
to OOP topics.  <G>  I have got to get back to my
research

***************************************
Ever moreover, the use of the term in the story you
told seems even 
more of
a demeaning sort of pat on the head.  Hobbyist buy the
latest fad 
gadgets
and overpriced do-dad cooking pots/pans at kitchen
boutiques.  Serious 
cooks
more likely shop at restaurant supply stores for "nigh
indestructible" 
tools
of the trade that are utilitarian as well as
effective.

I would dare say that chef is a term not only for a
current resterateur 
or
television personality.  It is a mindset and a way of
seeing the world
tyhrough food colored glasses.

niccolo difrancesco
(also not a hobbyist . . . though not a professional
again yet)