Eco-Cuisine, Inc
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Boulder, Co
Boulder, CO 80308 (map) - (303) 402-0289
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News feed
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Will be a guest on the Soya Tech Soy Panel in California in March – Feb 03, 2011 at 11:08 pm
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Recently created a Gluten free line of vegan proteins and broth powders
In the process of creating a series of product training videos – Feb 03, 2011 at 11:04 pm
Vegetarian Healthy Menu and Product Development
Request a quote
Eco-Cuisine, Inc • Boulder, CO • $75-150 per hour
- You'll be asked a few quick questions that will help describe your needs.
- You'll be asked to provide your contact information so that Ronald Pickarski will be able to get in touch with you.
- You'll have the option to get competing quotes from other qualified service professionals, saving you time and money.
Please visit my web page and go to "why Eco-Cuisine"/"Culinary Services" for a detailed listing of services Eco-Cuisine offers.
We are chefs and restaurant operators.
My specialty is working with Classical French and Modern American vegan vegetarian cuisine developing menus, recipes and products such as:
- Vegetarian and flexitarian® mixed, medium menu development
- Industrial vegetarian/vegan and gluten-free product development
Eco-Cuisine is the first and only chef driven vegetarian food service in the US and has a complete line of menu concept driven savory and dessert products that are dairy and egg-free and with diary, egg and meat (flexitarian®) recipe options. They are dry mixes at half the price of the refrigerated option and cost effective. They speed scratch mixes requiring minimum skill and labor.
Eco-Cuisine's dry mixes are sold direct to customers and is an approved Sysco and US Food Service vendor for those who want to purchase through a broad line distributor.
Question and answer
Q. Why does your work stand out from others who do what you do?
A. Winning 7 International Culinary Olympic Medals (Gold, Silver and Bronze) in Vegan Vegetarian Cuisine and 35 years as a vegetarian and vegan I know how to translate classical French and Modern American center of the plate entrees and pastries to vegetarian or vegan elegance with superb taste while maintaining low labor and food costs.
Q. What do you like most about your job?
A. On the culinary side: The creative food science of product development and then creating recipe applications with the products.
Personally it gives me great pleasure to show case vegetarian cuisine in a manner that inspires people to engage in and enjoy the cuisine and its health benefits.
Q. What questions do customers most commonly ask you? What's your answer?
A. How do you get your protein in a vegetarian Diet?
My answer is that it is in many of the foods we consume (bread, beans, broccoli, grains, etc.).
