Managing the culinary expansions of a hotel like the Anaheim Hilton takes the support of great staff and excellent ingredients. That's why Executive Chef Fred Mensinga uses Swiss Chalet Fine Foods.
Hans and Claire Baumann created Swiss Chalet almost 40 years ago to serve the hospitality industry. With ingredients ranging from Haco-Swiss bases to specialty pasty and confectionary lines, Swiss Chalet continues its tradition of service.
"They have specialty items I can't get anywhere else," explains Chef Mensinga, who uses Swiss Chalet ingredients in outlets like Pavia, an upscale Northern Italian Concept. Additionally the products are used in catering, Café Oasis, the Sushi Bar and the poolside grill.
The Café Oasis makes a mean Banana Praline cake and--according to the chef--the secret is the flavor profile of Hero-Swiss banana puree. He also attests that the creamy white bean soup with Italian sausage would not be the same without Swiss Chalet's Haco-Swiss supreme chicken base.
Anyone wearing a white jacket in the kitchen will tell you if good things go in, good results are sure to follow.
Managing the culinary expansions of a hotel like the Anaheim Hilton takes the support of great staff and excellent ingredients. That's why Executive Chef Fred Mensinga uses Swiss Chalet Fine Foods.
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