This makes us sick! One of my best memories of working in the restaurant industry for over 30 years are still the days our staff and their families would celebrate one of them getting their US citizenship.

We were based in a NY rural suburb (eastern LI) and the # would amaze

Our company is name after our chefs nickname in High School…it also tracks he was a Killer cook in school & ran a gourmet food lunch club in H.S. the kids ate his projects he was working on for a culinary school contest.

All our spice blends are from his global travels and bonds he made working

They say the pain gets easier as you get further along, it doesn’t. You just can’t hear that damn printer anymore.

It’s based on life experience….

“But I’m telling you pickled watermelon radish with quail eggs and some green bitter shit….” As the hum of the ticket machine keeps ringing out its dirge, slowly burying the line….

They all look like restaurant owners the afternoon after a coke binge. I can see them pulling the chef off the line now to pitch them on “the most mind blowing salad” they had last night

Our label run this year was 3x the cost from last year us vendors due to time constraints but even with them the tarrifs made the wait from over seas less attractive

Was that turkey carved with a chainsaw and cooked so much the breast just gave up? Why is the macaroni and cheese so patchy? Did they not stir it? Why are the green beans and carrots together but not mixed or seasoned?

This whole thing screams “salt is too spicy for us!”

#spicytakes

We proudly do not sponsor any content we have a few flavor ambassadors who are chefs and home cook super fans who we felt would represent us well, in return they get a discount and have a code to give to their friends

It’s a double edged sword in the food scene yeah it’s great when they highlight a cuisine or flavor, however when your algorithm only shows you ai slop recipes or the same 5 folks who are paid by the big companies. There’s a reason why everything tastes so uniform nowadays…..

Yes! That’s the engine!

It was either a v6 or v8 I remember my step dad’s eyes light up at the cars engine, he was a Mustang guy.

I wish it was black and white style, but it was detectives car so it just looked like a normal Taurus till I put my foot down. Fun feature on that car, its gas gauge was broken so it was always on “full”

1985 Dodge duster
1989 Ford Taurus with police package
1999 Hyundai accent
2001 Hyundai Elentra
2009 Prius

*Note to self, make a sexy label…how do you make a skull sexy with out ripping off Grim Fandango*

What can I say he was very spiritual as he stitched.

Our chefs brother was premed and practicing his sutras on the turkey. Every time Chef went to do something else in the kitchen he’d come back to the birds cavity stitched up.

We used to go all the time growing up, the best was the years our mother was friends with a restaurant manager on the route. Watching from a 2nd story window with the nbc broadcast as it snowed is a core memory.

🎂 happy birthday Andy! Dm us when you get a chance we’d love to send you a gift set or two! 🎂