Monday, November 29, 2010

You get what you pay for

We, at CCF, agree

Star chef: Pay people what they're worth - CNN.com

"In an interview with CNN, Keller made the case for going to extraordinary lengths to get the best ingredients, for paying suppliers more and for paying restaurant staff well. He took issue with what he described as the economy's relentless drive for producing and selling goods more cheaply."

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