- Pouch Packaging
- Customer Segments
- Chef's Recipes
- Batch Crafting
For the past several years, Furmano’s has taken part in the National Restaurant Association show in Chicago.It’s a fantastic show with lots of great eats. Companies from all over the world come out to hock their wares in search of new customers.
Furmano’s is making a major change in our booth presentation this year for the first time in a long time and we're really excited about it. We’ve tweaked the set up over the last few years, but our basic concept has remained much the same. This is how we’ve looked the past few years:
And that’s my lovely sales team modeling the old booth. They’re such a great group of people to work with and they really go out of their way to help our customers.
The new booth has a great look. It combines contemporary design with a real focus on our agricultural roots as a company. I’ll post pictures of the new set up post-show, but if you’re going to be attending the show, please stop by and say “Hi”! We’d love to see you… BOOTH #7833.
What will you be tasting this year? How does Hummus Yogurt Chicken Salad sound? I replaced the mayonnaise with a blend of chick peas and Greek yogurt! Maybe Chicken Caesar Salad Skewer? Caesar dressing without the egg but rather White Kidney Beans, talk about cutting back on cholesterol! We’ll also be making same Italian Meat canapés with a savory rosemary white bean mousse. I’ll have the recipes available there if you’d like to make them yourselves.
I hope to see you there!
Chef Paul, a Certified Research Chef, is a 2002 graduate of Yorktowne Business Institute School of Culinary Arts in York, Pennsylvania. There he was class valedictorian and received the Chef Michael Hostetter Memorial Award for Culinary Excellence. He is a member of the Research Chefs Association and the Refrigerated Foods Association and has over 15 years of experience.
Working in restaurants since the age of 16, Paul has spent most of his life working with food; a love he developed in family style restaurants, honed in school, and practiced in fine dining establishments. Never one to be defining himself with a particular cuisine, Paul explores the world's palate with excitement. "The world is full of people who have made incredible foods with what is in their backyard and we now have access to all those wonderful flavors and combinations," he says. That love and excitement for flavor he now brings to Furmano Foods.