Culinary ingredients

Celebrating the 40th anniversary of CHEF®

Friday, December 2, 2016

Has there ever been a more exciting time to be a chef? With travel and technology making the world feel more and more accessible, tastes are getting more and more adventurous. From the beautiful simplicity of foraged Nordic fare to the fiery tastes of India’s hottest curries, chefs have never had so many flavours at their disposal.

Dishes prepared in a kitchen and ready to be served to customers

This is a golden time for creativity in the food industry. A time full of exciting combinations, spices, stocks, sauces and sensations. It’s also time to celebrate, as this is the 40th birthday of our CHEF range of professional culinary solutions for professional chefs.

“Joyeux anniversaire” CHEF

CHEF was launched in foodservice in France 40 years ago. Over the past four decades we’ve partnered with leading professional chefs and chef organisations, like Bocuse d’Or or the Craft Guild of Chefs, launched authentic innovations, like our All Natural Stocks, and become one of the culinary brands in the out-of-home industry.

Whether it’s our stocks and fumets – authentic recipes inspired by classic Escoffier – or our premium jus, we’re proud of the solutions we brought to professional kitchens around the world with CHEF.

A fresh new visual flavour

We’re as excited about culinary excellence as we always have been and as our customers are. We can’t wait to see, and taste, the future of creative cooking. We’ll continue to play our part by providing premium quality ingredients and solutions – all designed to fuel chefs’ creativity and enable them to spend more time at it while not having to compromise on quality.

We launched our new, modernised logo and will continue the revamp with improved packaging design. So make sure you keep your eyes peeled for these exciting updates.

Feeding future creativity

Forgive the pun, but as well as celebrating and taking stock of the last 40 years, we’re constantly looking to the future. 

We can’t wait to see what chefs all over the world are cooking up for the next 40 years. Bon appétit.