HOLLANDAISE SAUCE AND crème brulee are difficult to prepare and require preparation time and adequate kitchen facilities to create. But an Orlando, Fla.-based foodservice supplier thinks it can deliver consistent, fresh-tasting versions of those dishes that are shelf stable, to boot.
Culinary Concepts Inc. rolled out its Chef Creations line in September. The sauces and desserts are an extension of the refrigerated soups in pouches it sells through distribution and prepares in a 33,500-sq.-ft. commissary that also serves its up-scale restaurants. Hollandaise sauce and crème brulee are headed for much wider distribution, though, with Sysco distribution centers in Orlando, Las Vegas and Columbus, Ohio, stocking the egg-based products in Tetra Brik aseptic cartons.