On Mon, 5 Jul 2010 07:39:46 -0700 (PDT), A Moose In Love
> wrote:
>
>If you want to work an 8 hour a day job with some weekends with
>benefits, you need to become an institutional cook. Although much of
>that has changed. Now many institutions are using lower level cooks
>who basically just open up a frozen package and heat and serve. Many
>hospitals are now doing this. Frozen already cooked ham, roast beef,
>soups etc. Automation.

Nowadays many of the so-called finast eateries are using pre-prepared
Institutional foods, in fact they always have, even before they could
purchase already frozen elements they prepared their own. There's a
huge warehouse near where I live that supplies all manner of
pre-prepped meals; mostly wholesale but retail too.
There are suppliers like this in every region:
www.ginsbergs.com