by Stacey Brown | Jul 16, 2013 | Perspectives
At the National Restaurant Association Show this past May, one of the most common cook-chill questions our staff received was, “I just have a small restaurant. Why would I need to do cook-chill?” While the cook-chill process does work great in large kitchens...
by Stacey Brown | Feb 28, 2013 | Perspectives
Attending the International Restaurant & Foodservice Show of New York this weekend? Don’t forget to stop by the Imperial Bag & Paper Company booth 1631 and say hello to Flavorseal’s Chef Tim Franks and Guy Schuler as they help out with some great demos!...
