May 6, 2013
April 26, 2013
Hello readers! It has been such a busy week at Chef’n! This time of year our marketing team is hard at work on packaging and creating a new catalog. The sales team and their support specialists are ramping up for our next product launch happening in July – and who doesn’t need a Rice Krispy treat made from Fruity Pebbles to get all that work done? And as always our industrial designers are working on a whole myriad of projects and losing their desks beneath paperwork in the meantime. Check out the week we’ve had below!
March 20, 2013
How do you brew? At Chef’n we drink drip brewed coffee, French-pressed roasts and espressos. We have a Keurig, Nespresso and Verismo on hand and several indie coffee shops, not to mention the endless Starbucks locations, nearby. But the double-chambered Coffee Syphon by Japanese company Hario exceeded even our experience. As Seattleites we had never seen making a cup of coffee turned into a near theatrical performance, with a device that belongs in the kitchen of some wizardly molecular gastronomist. What do you think? Would you try your hand at the Coffee Syphon?
March 8, 2013
Another successful International Home and Housewares Show is now complete Chef’neers! This year at the tradeshow we were excited about several things – the launch of our new booth, our Pull’n Slice™ Mandoline winning the IHA Innovation Award and some sneak peeks about the new and exciting stuff that’s coming in July.
Let’s start with the new booth. Soaring ceilings and a window-storefront feel were the defining features making up what we hoped was a mix between a warm home and cool retail space. A striking reception wall depicts the Chef’n culture through product photography and graphic elements. We combined clear bins with easy-to-apply graphics hoping to inspire our retailers with some merchandising ideas. Next all we had to was the people!
Even Michael Simon dropped by! He must have like what he saw, several Chef’neers spotted clips of our booth on his show The Chew a few days later! Check out the clip here: http://beta.abc.go.com/shows/the-chew/videos/PL55125609/_m_VD55282584
We think the Pull’n Slice™ is the most innovative mandoline on the market, but we’ll let the (giant!) award speak for itself! Congratulations everyone who worked on this project, including our famous inventor and CEO David Holcomb!
As for the sneak peeks, well Chef’neers you’ll have to stick around until July. We promise it will be worth the wait. Thanks for reading!
February 21, 2013
Guten Tag from Frankfurt Chef’neers! For the past week a large part of the Chef’n team has been in Germany at Ambiente, one of the biggest tradeshows for consumer goods in the world. With over 4,500 exhibitors the fair had everything you can imagine for the kitchen and home and much you didn’t know even existed.
We have to admit though the booth we were most excited about was our own. We completely redesigned our space this year, adding more walls, graphics and displays that made it feel like our own Chef’n store. Check out the great pics!
The team will be headed to IHA – the International Home and Housewares Show, in Chicago next week. Stay tuned for updates from the show!
January 31, 2013
Bacon Jam. If you’re like us, those two little words just made you stop in your tracks. And then ask, “I’m sorry, did you just say bacon…jam?”
These two little words banished all thoughts of finishing the email before us and we found ourselves consumed with the need for lunch, and this jam. Also banished was the remembrance that it was cold, windy and rainy outside. Undaunted we grabbed coats, scarves and gloves (no umbrellas though we are true Seattleites!) and headed out. Our destination? Skillet.
Skillet Street Food has been around since 2007, and was one of the first food trucks around. At the time, you could find Chef Josh Henderson in his converted vintage Airstream trailer, creating. While Bacon Jam has always been a staple, the menu now includes other must-order items like Poutine (prounounced poo-teen); handcut French fries, gravy, cheddar and herbs, served in a delightfully warm, steaming little basket. The aroma literally filled the air around us.
We also couldn’t resist the Fried Chicken Sammy, a potato roll wrapped around a deep-fried chicken thigh slathered with kale slaw and pickled jalapeno aioli. Coupled with the poutine, this meal is enough “Pootyouine” food heaven! What did you have for lunch today?
January 2, 2013
It’s a New Year Chef’neers and we’ve got new hues to prove it. We’re always excited to announce the release of our new products for the year, but for 2013 we’re especially excited to show off our new hues
Introducing the Orange Tonal palette, based on our successful Green tonal palette, plus a little inspiration!
Yolkster™ Egg Poacher is a fun name for a serious cooking tool, designed to perfectly poach eggs and make it easier. The mesh basket of the Yolkster™ lets water submerge the egg, the traditional technique for poaching. The result is light, fluffy egg whites and soft, gooey yolks. Available in stainless steel too.
The arm on the Wash + Toss™ colander gently sweeps back and forth with a twist of the knob. The arm tosses foods, giving them a more thorough rinse and removing more dirt than other colanders. You’ll find the Wash + Toss™ is great for grapes, beans and pasta too.
The Scoop’n Slice™ is a flexible tool that makes prepping fresh tropical fruit easy. This handy tool works great on mangoes, papayas, kiwis, watermelon and even bell peppers. Squeeze the sides to size the scoop, then use it to remove seeds, pits and peels. Rotate the blades out to slice through fruit, then score to dice and cube.
Make healthy orange slice snacks fast with the ZeelPeel™ Orange Peeler. In just three easy steps the ZeelPeel™ removes the peel from an orange. Score with the sharp hook, lift the skin with the tapered corner and slip it through the round opening to peel.
We recognize your fight for storage and we’re here to help. Introducing the Whipster™ 2-in-1 Whisk, one tool that does the job of two. Use the large end for mixing batters and sauces. The large end is coated with silicone, making it safe for non-stick cookware. The small end is perfect for whipping up single servings.
The twist-top design of the Relish Salt and Pepper Grinders will have you reaching for more. A dial lets you choose the grind coarseness and ceramic rasps resist corrosion.
We’ve been into garlic since day one and we get it. Now you can too. Quickly peel multiple garlic cloves while keeping your hands odor free with the Twist N’ Peel™ Garlic Peeler. Remove the top to drop in several cloves. Replace the top, lightly press down and twist to gently peel up to 10 cloves without crushing.
Brew full pots or single cups of loose leaf tea with the cute TeaLeaf™ Tea Infuser. Pop off the top to fill with your favorite tea, then replace the lid and place in hot water to steep. Use the leaf as a handle to remove from hot water when done.The TeaTree™ Tea Infuser holds two tsp of loose leaf tea in a micro-perforated stainless steel pod. Flip the TeaTree™ over and place in hot water to steep. Flip the infuser back over and place on counter when done steeping. The saucer catches all drips and keeps things tidy.
December 20, 2012
If you know Chef’n you know we are foodies who love a home cooked meal. You know we’re also busy parents and professionals who want to save time and money wherever we can. When shopping for Christmas this year we’ve kept a sharp eye, trying to buy only the most needed, most creative gifts that we know will get used…well, the most.
Today, cruising through our favorite facebook pages, we saw a picture of the Stem Gem on NPR. We thought hooray! This little strawberry huller is a Chef’n Essential and at only $7.99 great stocking stuffer! Then we saw the title…Now, we understand that yes, there are goatee shavers, small toe towels, and enormous counter-space eating apple corers out there. But what about the garlic press, the electric can opener, or the oyster knife? We think some of these gadgets are truly worth their salt. At Chef’n, we love making products like the Stem Gem that save you time in the kitchen. It’s also important we just make cooking a little more fun. Because come on, who doesn’t need a set of grinders equipped with their own knife and fork?
November 20, 2012
Talk about the Twinkie is growing louder as the Hostess Company heads closer and closer to closing. The death of the spongy snack food would be devastating to science teachers and teenagers around the country. The “Golden Sponge Cake with Creamy Filling” is an American snack that has been with us since 1930 and has been the subject of countless science experiments and food eating contests. How will you deal with the death of the Twinkie?
November 12, 2012
How many of you came in to work this morning and had a fresh apple pie waiting for you? Anyone? Anyone? Well we did! One of our lovely accountants, Vanessa, made the pie and even picked the apples herself! Not to rub in it but this is just one of the many reasons why Chef’n Corp is listed as one of Seattle’s Best 100 companies to work for year after year. Thanks Vanessa!