We don’t keep our chefs in the kitchen; they’re always visiting customers to share new ideas, and hear about new issues. On one recent trip to a customer’s kitchen, we learned about a problem they were having with potatoes. Their new dish required potatoes to be cut at the beginning of the day, but the potatoes kept turning brown (as potatoes will do). Our chefs brought the problem back home and worked with R&D to solve it. The customer was ecstatic, and their new dish is a hit.
Thought For Food
Our Culinary team combines the culinary arts and food sciences to bring our customers the best and most innovative solutions possible. At a time when the food industry is more competitive than ever, this new combination of disciplines is taking product development to new heights (and tastes), and Illes is at the forefront.
Our chefs are just as innovative when they’re not in the kitchen. They regularly travel to visit customers’ kitchens and interact with other chefs. They’ve also dedicated themselves to staying ahead of local, national and international flavor trends by attending conferences and traveling around the world to experience new and exotic foods and flavors for themselves. We call these trips "DineArounds." You’ll call them a great idea.
Yes, our chefs enjoy the travel. But the benefits to our customers – access to new and authentic flavors, ingredients and cooking techniques – are much greater.