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Kajun Kettle at the Research Chefs Association (RCA) 2007 Conference and Tradeshow, held this year in New Orleans, March 8-11
New Orleans, March 7, 2007 - Kajun Kettle owners, Pierre and Monica, are looking forward to welcoming the RCA members to the Crescent City. It’s a terrific venue for education and networking with our wonderful colleagues from across the country, says Vice President Monica Davidson.
The conference tradeshow will be held on Friday, March 9, where Kajun Kettle Foods will present its exciting new line of 14 Arom-Max™ Gourmet Sauces and Arom-Max™ Stock Concentrates to a most discerning audience of Chefs and Foodservice Experts!
Press Release:
Kajun Kettle Foods, Inc®
Introduces Arom-Max™ Gourmet Sauces
At The Research Chefs Association
(RCA) Conference
March 8 - 11, 2007
New Orleans, LA
NEW ORLEANS - Kajun Kettle Foods, Inc.®, the company who has brought world-famous Crawfish Monica® to the New Orleans Jazz & Heritage Festival for nearly 25 years, today announced its participation in the Research Chefs Association (RCA) Conference & Trade Show to be held at the Ernest N. Morial Convention Center, March 8 through 11 in New Orleans, Louisiana.
RCA’s theme is “On the Rise,” referring to the growth and success that their industry is enjoying and their commitment to supporting practitioners of Culinology®, the blending of culinary arts and food science/technology. The Kajun Kettle Foods tradeshow booth (#523) will be located near the center of the exhibit hall.
The New Orleans-based food manufacturer will also introduce conference attendees to its newest product line, Arom-Max™ Ready-To-Use Gourmet Sauces. This exciting new line of ready to use gourmet sauces for pork, beef, chicken, lamb and seafood is made from the finest ingredients including Kajun Kettle’s own Arom-Max™ stock concentrates and demi-glace. The 14 sauces, which are inspired by exotic and classic tastes, include such favorites as Provencal, Cajun Cream, Marsala, Alfredo, Mushroom, Piccata, Beurre Blanc and Gorgonzola. They are full strength, packed in boilable, ready to serve pouches and are shipped frozen to the wholesale trade.
The Arom-Max™ line of quality products is the brainchild of Pierre Hilzim, president of Kajun Kettle Foods, Inc. “We look forward to introducing our new line of sauces to our RCA colleagues. The sauces are distinguished by their delicious taste, ease of use and great versatility. We can’t wait to showcase the growth and progress of our company as well as the ongoing revitalization of our great city,” says Hilzim.
Housed in an 86,000 square-foot building (a former Pillsbury plant), Kajun Kettle Foods, Inc. (www.kajunkettle.com) is an award-winning manufacturer of quality entrées, soups, sauces and marinades for premier restaurants, restaurant chains and foodservice contractors nationwide. Its president, Pierre Hilzim, created the world-famous Jazz Fest dish Crawfish Monica® (named for Pierre’s wife and Kajun Kettle Foods vice president, Monica Davidson). The name Crawfish Monica® is registered and owned by Kajun Kettle Foods, Inc®. It is the largest selling dish at Jazz Fest, an event that attracts over 600,000 people from all over the world to its six-day annual festival.
- Posted March 7, 2007
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