Chef Thomas Keller Recommends Cuisine Solutions for Large Events
LOS ANGELES, March 31 /PRNewswire/ -- Nearly 200 large volume foodservice professionals gathered yesterday at The Beverly Hilton to enjoy an eleven-course Chef Thomas Keller tasting menu featuring Cuisine Solutions products.* During the event titled, "Assuring Food Quality for Everyone," Chef Keller encouraged attendees to overcome the stigma of using a sous vide product and embrace the benefits this preferred European cooking method provides.
"Cuisine Solutions has enabled our industry to produce extremely high quality food for large volumes in an economical and completely efficient way," Chef Thomas Keller said. "No other products can compete with the perfect doneness, texture, flavor and consistency that Cuisine Solutions offers."
Chef Keller explained his long-time interest in sous vide began during his apprentice years working at ten Michelin-starred restaurants in Europe. "If the great chefs such as Paul Bocuse and Joel Robuchon use it, I think it's time for us here in the United States to look at Cuisine Solutions and what fascinating results they've achieved using this cooking method."
He explained that to assure food quality, every component of quality -- doneness, flavor, consistency, freshness -- must be perfected. "Everything from the plate presentation to the feel of the food in your mouth impacts the essence of quality we all strive to achieve," he noted. "I'm fortunate to have a large, talented staff to create this perfection for my 82 guests every evening at The French Laundry. However, if I had to create my dining experience for hundreds of people simultaneously as many of you do every day, I wouldn't do it without Cuisine Solutions."
The menu of the evening included Peppered Filet of Salmon with Citrus Salad, Sweet Red Pepper, Osetra Caviar and Chive-Infused Oil; "Carpaccio" of Seasoned Duck Breast with a Garden Herb Salad, "Sel Gris" and Cappenza Extra Virgin Oil; Cote d'Agneau Herb Roasted Lamb Chop with a Yellow Corn Polenta Cake, Provencal Vegetables and Sweet Pepper "Confetti"; Whole Roasted Filet Mignon of Beef with an Herbed Risotto Cake, Ragout of Forest Mushrooms, Crisp Bone Marrow and Morel Mushroom Sauce and more. All the proteins and several sauces were Cuisine Solutions products.
"We're excited to have Chef Thomas Keller support our mission to lift the quality benchmark of food served in the large volume setting," said Cuisine Solutions President and CEO Stanislas Vilgrain. "Chef Thomas Keller joins several other top chefs -- Charlie Trotter, Daniel Boulud and Mark Miller -- who endorse our products for large events. These chefs understand the amazing results of sous vide cooking."
Headquartered in Alexandria, Va., Cuisine Solutions (OTC Bulletin Board: CUIS) is an award-winning innovator of chef-created, fully cooked entrees and sauces. With production facilities in several countries, the company provides quality solutions worldwide to the banquet, transportation, restaurant and home meal replacement industries. |
