[entwisi]

I worked in BF for nearly 7 years. Some meals were frozen, some were cooked on site, yes they were chilled and reheated but most restaurants (irrespective of 'quality') use a cook chill process, it used to be if it was main menu it was generally supplied as is, specials boards were the fresh cooked stuff.

One point that seems to be getting missed is that from the minute veg are picked they start to lose their vitamins etc. Freezing maintains these so that you are getting pretty much teh levels that thay had when picked, fresh veg on teh other hand can be anything up to a week old by the time you buy it then it sits in your fridge for a few days. Not really that good for it IMHO. Similarly with fish and meat, there is no 'damage' done to the structure of the meat so whats the problem. I'd rather know it was defrosted a few hours before it was cooked for me than to think it could have been sat in a fridge for 3-4 days.