17 dark secrets about the food industry


“A hotel I work at used frozen cakes. Once we ran out, but found a really old package at the very bottom of the freezer. Still good to eat, but it should have been there for at least six months.”


“I was a pastry chef in a hotel before COVID. The first time I worked in a hotel, I found that my job essentially consisted of reheating and plating frozen desserts. When I talked to them about making desserts from scratch, they said buying it frozen saved up to 50 cents per pastry.


The ‘always fresh’ stuff is kind of BS. Everything is frozen and reheated when they are to be served. The donuts, the eggs in the breakfast sandwich and all the baked goods were all frozen, put in the oven and then served.”


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