Paper Shredding

There’s a very influential group of people here in America who get paid to make everyone else happy. These people get paid to do something every single person in America does multiple times a day: Eating.

Food critiques are those proud few that spend their days and nights describing to the best of their ability the various attributes of the consumption of food goods. They cover everything from a venue’s setting, service, recipes, and prices, in an often priceless and well sought after editorial voice. Their editorial voice, be it one positive or negative about the respective venue, is one whose security is of the utmost importance. Food critiques, while working chiefly undercover, keep all of their notes in their head, and transcribe them primarily onto paper. Telephones, recording devices, and computers organize information in a manner far too risky for those in the food critiquing business. When they’re done with their notes, they go right to a paper shredding machine or service.

Amongst the same vein and category reside the big time chefs of our nation. Their meticulous and perpetual attention to their products is documented on paper products as well, for they, like food critiques, are not entirely trusting of the digital age and the way it stores data. Recipes, especially good ones, are absolutely priceless. If a chef’s recipe falls into the hands of another, there are absolutely no legal ramifications in store for the thief if he or she is to use it.

Paper shredding has proved integral to the administrative and logistical happenings of these highly influential yet widely unknown movers and shakers. It is because of paper shredding that certain chefs are respected for their hard work, and food critiques can continue to evaluate restaurants and other venues knowing their editorial view won’t be stolen or misconstrued.