WHAT: Before there was a Food Network, before the emergence of the gastro blogger, even before the pursuit of all things culinary became a national obsession, there was a small industrial kitchen in Massachusetts, where Jerry Shafir, a newly minted business school graduate with a keen palate and plenty of foodservice savvy, had a vision.
Shafir believed that even the most discerning chefs would serve fully prepared soups if they knew that those soups were made with the same "real food" ingredients and time-tested artisanal cooking techniques they would use if they were doing the cooking themselves. In 1986, this was a radical notion, but in today's food-forward era it seems uncannily prescient. And as the guiding philosophy behind Kettle Cuisine - the culinary inspired, all natural soup company that Shafir founded in that small kitchen 25 years ago - the idea has proven to be one whose time has come.
Today, while Kettle Cuisine has expanded to a family of 200 employees and has grown its soup portfolio from 8 varieties to more than 50, its commitment to premium quality, all natural ingredients and traditional cooking methods has not wavered. Kettle Cuisine has also been an industry pioneer in the development of nutritionally well balanced recipes, allergy friendly varieties and numerous ethnically and regionally inspired soups, chilis and chowders.
Visit Kettle Cuisine at the Summer Fancy Food Show to learn how this small, entrepreneurial company has evolved to meet cutting edge market demands while staying true to their core beliefs for 25 years.
WHERE/WHEN: 57th Summer Fancy Food Show
Walter E. Washington Convention Center
Washington D.C.
BOOTH #2231 (in the Massachusetts Pavilion)
July 10 - 12, 2011
WHO: Join representatives from Kettle Cuisine, including founder and president Jerry Shafir and Executive Chef Volker Frick to discuss trends in soup and the importance of catering to dietary needs and lifestyle preferences. Jerry can also speak firsthand about the need for great tasting, gluten free foods as his daughter Kate was diagnosed with Celiac disease at a young age. This experience forced Jerry to become intimately aware of the lack of flavorful prepared food options for Celiac sufferers and encouraged him to develop a line of great tasting, gluten free soups.
ABOUT KETTLE CUISINE: Based in Chelsea, Mass., Kettle Cuisine is at the forefront of a growing demand for exceptional tasting real food that satisfies everyday wellness lifestyles. The company has served some of the most discerning chefs in the foodservice industry with more than 50 varieties of soups, stews, chilis, and chowders since 1986. Today, it also proudly delivers these soups directly to consumers in single-serving bowls. By starting with the finest quality natural food ingredients and using classical artisan cooking techniques and treating food the way it should be treated from the source to their kitchen to you, Kettle Cuisine consistently delivers top quality soups with no artificial ingredients. Visit www.kettlecuisine.com for additional information.
To set an appointment or for more information, samples or images, please contact Troy Tepley (troy@kohnstamm.com) or Michelle Maxwell (michelle@kohnstamm.com).