The Fresh Chef Story (The tame version)

The Fresh Chef Story

We started Fresh Chef from our busy local restaurant. It began just as the first lockdown started!  Because we had a whole lot of beautiful fresh ingredients arrive which could all go to waste at the talk of lockdown closing the restaurant!

How fresh were the restaurant ingredients? Super fresh!  Because I'd spent years developing a supply chain better than any supermarket or green grocer.  They were paddock to plate standards that our local diners appreciated!  

We quickly turned our fresh ingredients into restaurant quality meals. Only this time, we sealed & snap froze them and sold them locally.   

All of a sudden with no restaurant to run, the kitchen quickly began going "mad-science" about learning about how nutrients are locked in from snap-freezing - and developing how we could capture the goodness of fresh food (using freezing) and restaurant quality flavour we'd developed over decades of kitchen grind.   We soon knew we could help New Zealand eat better! 

We were Chef's that became hooked on the food science of frozen meals.  And we wanted to share our knowledge and our meals with everyone!   

 

 👨‍🍳

 

PS.  My business partner Kerry tells a story about donating some perishable food to the local hospital (like our salad greens).  Its quite an animated story - which I'll get him to share with you soon!

 

*/ Kerry added below /* kerry added above

The Fresh Chef Story

We started Fresh Chef from our busy local restaurant. It began just as the first lockdown started!  Because we had a whole lot of beautiful fresh ingredients arrive which could all go to waste at the talk of lockdown closing the restaurant!

How fresh were the restaurant ingredients? Super fresh!  Because I'd spent years developing a supply chain better than any supermarket or green grocer.  They were paddock to plate standards that our local diners appreciated!  

We quickly turned our fresh ingredients into restaurant quality meals. Only this time, we sealed & snap froze them and sold them locally.   

All of a sudden with no restaurant to run, the kitchen quickly began going "mad-science" about learning about how nutrients are locked in from snap-freezing - and developing how we could capture the goodness of fresh food (using freezing) and restaurant quality flavour we'd developed over decades of kitchen grind.   We soon knew we could help New Zealand eat better! 

We were Chef's that became hooked on the food science of frozen meals.  And we wanted to share our knowledge and our meals with everyone!   

 

 👨‍🍳

 

PS.  My business partner Kerry tells a story about donating some perishable food to the local hospital (like our salad greens).  Its quite an animated story - which I'll get him to share with you soon!