If ever you’re looking for plum-coated sesame seeds, banana vinegar, saffron, or agave worm salt, SOS Chefs will come to the rescue (via EaterNY)
SOS Chefs
She was intrigued by the electric dynamics in kitchens. By 1996 she launched SOS Chefs strictly for chefs and wholesalers. She said finding her passion for ingredients, was like “discovering what you are here for” on this planet.Boulaabi estimates there are some 1200 products in the small storefront, which she sources from around the world and then puts in her own packaging; on top of that, she makes tea mixtures, and ferments. She collaborates with chefs on co-branded specialty products .
One of Boulaabi’s strengths is predicting what’s the next interesting restaurant ingredient. When I ask what she’s forecasting, Boulaabi says, salep, an orchid that is used in puddings in Turkey, and is considered to be an aphrodisiac, that she’s been getting more requests for. COVID or not, geopolitical issues — climate change, war — continue to affect Boulaabi’s ability to source ingredients like Tasmanian pepper berries from New Zealand. But it’s about staying nimble, and creative, finding new routes for locating items. “We have a commitment to chefs and their menus,” she says. “Nature is becoming more ferocious, even earthquakes, tsunamis, it’s making it really difficult.
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