Culinary note

Entegra Performance Kitchen culinary leadership

Advice and flavors from our own EPK team, informed by decades of operational experience.

Lynn Hay Director of Culinary Operations, EPK

22 years in culinary and chef instruction

In This Issue

John Csukor Head of Culinary Entegra, North America

35 years in culinary and chef instruction

The race to the top, in cuisine, has always been to satisfy the consumer. It’s aiming for satiety, or the quality or state of being fed or satisfied, which can also refer to the “feeling of eating.”

Cheese — from the creamy mouthful melt of mozzarella to the umami-rich sensation of Parmesan — can alter and round out the flavors of nearly any dish, contributing easily to a satisfying feeling. Complex and available in many forms, it transcends recipes, adding remarkable flavor and nutrition to countless cuisines.

In this issue of In Focus, the Entegra Culinary Team will bring facts, unique applications and an inclusive list of our cheese product portfolio for operators to consider and enjoy.

Of course, our recommendations are only the beginning of a strategic menuing conversation. Key to our objective of partnering with your culinary operations, we at Entegra seek to learn more about your challenges so we can customize our consultation and offerings to your exact product needs.