Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/235863
The Classic Brand ★ The Classic Combination producer profile "I've always wanted to work for a company that promotes New Orleans. Even on my college resume, it was my frst objective." The Future, Personal and Professional ® ® ® ® Star Kay White's Gold Star Pure Vanilla Extract & Pure Chocolate Extract #18 & # A L L NAT UR AL A L L NAT U R A L ◆ ◆ N O N - G M O C E RT IIFIIE D N O N - G M O C E RT F E D Star Kay White, Inc. ◆ ◆ ◆ N O S U G A R A D DE D N O S U G A R A D DE D Since 1890 151 Wells Ave Congers NY 10920 845.268.2600 www.starkaywhite.com inquiries@starkaywhite.com Booth 781 ◆ ◆ ◆ ◆ ◆ Winter Fancy Food Show Booth 781 Preau reports that an increasing number of New Orleans' chefs are using Cook Me Somethin' Mister Jambalaya Mix instead of making the recipe from scratch. "It's more efficient and it's a mix that doesn't taste like it's from a box," she says. "We blend it so every kernel of rice has seasoning on it so it's consistent." To expand on the brand's success, the Preau family (brother Kevin has recently signed on, too) is working together to develop other products distinctive to the region, including gumbo and red beans. No matter how lucrative the business becomes, Preau swears she will not switch out her fork earrings for diamonds. Friends and family have given her a few special pairs using antique silver forks, but that's as extravagant as it gets. "I told my fiancé he doesn't ever have to buy me fancy earrings," she says. Their wedding is planned for March—in New Orleans, of course. Hurricane Katrina is far from forgotten, but says Preau of her hometown: "It's way better because of the resilience of the people. There's an influx of young professionals and more restaurants than before the storm. We've made strides and there are still rebuilding efforts, but it feels like we're on fire right now." Julie Besonen is a food editor for Paper magazine and restaurant columnist for nycgo.com. Winter Fancy Food Show Booth 3304 68 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com