Growing up my father had specific items he’d never buy or eat generic.
For him, there was an inherent trust in the consistency and flavor of his favorite brands. Even if the grocery budget was tight, mom knew what name brand items were required.
Yet chefs and doctors buy more generic foods than we do. Yet they also prefer name brand items that differ from general consumers. If you really want to geek out on what doctors and chefs buy read the research paper.
So what do chefs buy generic and what name brands do they prefer?
How would you use this list to stretch your own budget? Which generic items might you incorporate onto your grocery list?