EARLY 1980s
HELPED PIONEER THE METHOD & PRESENT IT TO THE UK AND EUROPE
WHAT IS COOK CHILL?
The food product is cooked in large batches, then (often) dispensed into smaller bags for ease of storage and transportation. Both commercial and small-batch kitchens can benefit from the cook chill method to quickly reheat and serve many high-use products such as soups, sauces, chilis, or pasta dishes.
COOK CHILL IS
The cook chill method works equally well for many other food types and follows the same steps for cooking, storage and use.
COOK CHILL IS
COOK CHILL FOLLOWS
The cooled bags are taken from the chiller to be frozen, stored locally, or shipped out. The durable bags stack easily and help minimize the need for large storage spaces and shipping costs.
STEP 4:
When the product arrives at its final destination, it can be reheated in a hot water bath, a steamer, or placed directly into a pot or pan.
STEP 5:
The final food product delivers a quality, freshly cooked taste!
STEP 6:
1) Using sealed bags for cooking, cooling and transport keeps contaminants out. 2) Batch cooking foods ensures consistency in flavors, textures, colors & aromas. 3) Improves kitchen efficiency. 4) Cold storage provides safe extended shelf life.
SAFETY & EFFICIENCY