Chef Paul's Blog

/ white kidney beans

Small Cans, Big Benefits

As chefs, we all have that one side dish or menu item that we love, but it may not always move as quickly as the prep you've done for it can stand. There are times when something only comes in bulk packaging and we simply don't need all that product. The price is right but what's the real benefit if you throw half of it away before you move through it.

Chef Paul, a Certified Research Chef, is a 2002 graduate of Yorktowne Business Institute School of Culinary Arts in York, Pennsylvania. There he was class valedictorian and received the Chef Michael Hostetter Memorial Award for Culinary Excellence. He is a member of the Research Chefs Association and the Refrigerated Foods Association and has over 15 years of experience.

Working in restaurants since the age of 16, Paul has spent most of his life working with food; a love he developed in family style restaurants, honed in school, and practiced in fine dining establishments. Never one to be defining himself with a particular cuisine, Paul explores the world's palate with excitement. "The world is full of people who have made incredible foods with what is in their backyard and we now have access to all those wonderful flavors and combinations," he says. That love and excitement for flavor he now brings to Furmano Foods.

Close Button
Close Button
Close Button


View Recipe
Close Button


Close Button


View Recipe
Close Button