> If your best meal is school slop... shrug It's my understanding that many school kitchens and many commercial kitchens get their ingredients from Sysco Corpo

> If your best meal is school slop... shrug It's my understanding that many school kitchens and many commercial kitchens get their ingredients from Sysco Corporation. I know that I saw the Sysco refrigerator semi truck parked outside my rural elementary/middle/high school's lunch room at least once a month. I've seen those same trucks offloading similar looking goods to many of the restaurants near my place in SF. Like others say elsewhere in the subthreads, the thing that matters most in regards to food quality is the professionalism of the kitchen staff. A knowledgeable cook that cares to do a good job can make a substantially better meal out of the same ingredients than can be made by a clueless and/or indifferent cook. From the last half of my middle school education through the first half of my high school education, I had rather good lunchroom food. Through the latter half of high school, the lunchroom food was merely acceptable. What was the difference? The head lunchlady retired and was replaced with someone who DNGAF.