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.
]]>This year is especially exciting for us because it will mark our 24th year at the Festival. That's just one year away from 25 YEARS! And we are starting the celebration now.
We are excited to announce that the Lusher Parent Group will work the Crawfish Monica Booth at the Jazz Fest. This is a great opportunity for the parents to experience the Jazz Fest from a different perspective. And, Lusher Parents will donate their Jazz Fest salaries to Lusher High School special projects.
So, stop by our booth, enjoy a delectable dish of Crawfish Monica(r),and be assured your money is going to work on behalf of a dedicated group of Lusher parents and students.They are working very hard on renovating the storm damage to their school. How divine! Great Food, Great Fun, Great Cause!]]>
Monica Davidson, Executive VP, said "We designed our new website to reflect more of an industrial tone; one that truly reflects the essence of Kajun Kettle Foods. We are a food manufacturer who works in partnership with our customers- chefs, restaurant chains and foodservice contractors, to create and produce high quality dishes for their discerning diners."
"Our goal is to raise awareness of our extensive product line and attract new customers. To accomplish that we have organized our dishes on the website along theme-oriented lines that capture the flavors and/or types of foods our web visitors may be seeking." Here is our line up:
"We also want to impart the depth of our production capabilities. This starts with a talented, experienced R & D Team, continues with testing and re-testing recipes until flavors are just right, and finishes with a delicious single-concept signature dish or a product line for quantity production to meet our customer’s specifications."
"We hope you enjoy your time at our new website. Get to know us, our great food lines and manufacturing capabilities, and above all, give us a call at 504-733-8800. Put our 25 years of experience to work for you. We can help you solve your production needs with efficiency, thoroughness and speed"]]>
Kajun Kettle Foods, serving the greater New Orleans area for twenty-four years, is back in business. Katrina halted production for a couple of weeks just after the storm devastated southern Louisiana and the Mississippi and Alabama coasts. Immediately after the storm, Kajun Kettle teamed up with the national organization Chef Relief to establish a production area that can produce up to 60,000 meals per day.
"We are honored to team up with Chef Relief to feed Police, National Guard, healthcare and rescue workers, and supply Shelter operators with thousands of meals a day," says Pierre Hilzim, president of Kajun Kettle Foods.
Kajun Kettle is an award-winning kettle cook operation producing quality soups, sauces and marinades for premier free-standing restaurants and restaurant chains nationwide. Its president, Pierre Hilzim, originated the world-famous Jazz Fest dish Crawfish Monica®. Crawfish Monica® is a national trademark 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 7 day annual festival.
Kajun Kettle’s electrical power was restored by Entergy five days after the storm. After getting full clearance from state health, FDA and USDA officials, Kajun Kettle resumed full production once again with many of its key employees back on board. Its location in the Elmwood area, due west of New Orleans, has allowed it to continue receiving ingredients and dispatching orders to its ongoing loyal customers, located both in the New Orleans metro area and throughout the country. The plant has become the temporary home for some Kajun Kettle employees, as well as its President Pierre Hilzim and the Chef Relief volunteers.
With help from many generous contributors including Quiznos Subs, who sent a semi tractor trailer down from Denver, Colorado full of luncheon meats, Kajun Kettle continues to work with Chef Michael Morrison, Chef Henry Cortez and many others from Chef Relief to feed needy groups throughout the city and the gulf coast areas.
For immediate employment opportunities with excellent working conditions and benefits, please contact Kajun Kettle at 1-800-331-9612.
"We are looking forward to a bright future for our company and the entire Metro New Orleans Area. See you at the 2006 New Orleans Jazz and Heritage Festival," says Hilzim.
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