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Culinary expertise lifts stocks

Charles Dale, an award-winning chef and restaurateur based in Aspen, CO, is co-founder of Dale’s Kitchen, which is set to debut a line of aseptic bag-in-box ingredient stocks used for soups and other dishes.

Pw 11123 C Dhead

PW: What is your goal with these products?

Dale: To produce chef-quality products made by a chef for chefs without using preservatives or additives. Most of what is available today is food science, and real chefs shy away from those products because they are not up to the highest standards.

PW: What do you mean by food science?

Dale: I mean the use of sodium, MSG, or MSG-type additives. Aseptic technology eliminates the need for those ingredients, which impart flavor by attacking the taste buds, but don’t add substance.

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