My sous chef, JC , and I headed up Highway 81 Monday night to Harrisonburg for the opportunity to see the Sysco Virginia facility.  Tuesday morning we were treated to a one hour tasting by the corporate chef, Corey Abdella.  We must have tasted over a couple of dozen new innovative products that have been unveiled this year.  It was a fast and furious hour that had us chomping on everything from tomato chutney to chicken drumsticks.  Corey is a real pro and answered our questions with ease and confidence.  JC and I picked up some great ideas for dishes in the upcoming menus for this summer.  You will see some of these products over the coming months.

We then had an hour long marketing and networking seminar.  It consisted of different ideas to better serve our guests and make their stays more memorable.  Many of the ideas that different professionals shared with us were ideas that we are already using here at Olde Mill like our Titanic Dinner Theater and Octoberfest.  It’s good to know that we are on the forefront of the service industry.  Our membership program is a perfect example of how we here at Olde Mill Resort continue to find new ways to make it the place to be in 2012.

JC and I then got the tour of the warehouse.  This is one massive facility.  over half a million square feet of refrigerated foods.  It was so impressive to see how our food gets from the farm to the kitchen with such care.  The people at Sysco take great pride in their work and cleanliness.  You could practically eat off the warehouse floors.  As you can imagine, the refrigeration is essential to this building, and we were allowed to go into the inner workings of the system.  To say it was elaborate would be an understatement.  I tip my hat to all the men and women at Sysco who make all this possible so that we can get the freshest food in our kitchen each and every week.

JC trying to smile in the subfreezing temperatures

JC trying to smile in the subfreezing temperatures