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Honey
Smoked Fish Company's newly appointed Corporate Chef Walter Neuhold
spreads the word about Hot-Smoked Salmon.
The
Austrian-born Neuhold, also founder of the
Professional Chefs Association, joined up with Owner Kevin Mason of Honey Smoked Fish Co.
Today’s Chefs realize the many applications of Hot-Smoked
Salmon. From being on the appetizer menu Honey Smoked
Salmon is now becoming the key ingredient in breakfast,
brunch, lunch and dinner entrees. We’ve seen a big increase in center-of the plate
usage – a trend starting the past year.
Chef
Neuhold will oversee training of Sales force and work
closely with Chefs of Restaurants, Hotels and Catering
businesses. Chain accounts are developing more menu items
using Honey Smoked Salmon because of its great flavor,
versatility and nutritional value – "We
have the Worlds Finest”, smiles Neuhold.
Neuhold, who recently moved to Fort Collins, Colorado with
his wife and two young children, worked in Los Angeles for
the past 7 years, after cooking in such disparate spots as
Turkey's Hotel Kumbaba, the Westin Chosun Hotel in South
Korea, South Africa's Queen's Hotel and Pluecker
International, a catering company in Basrah, Iraq. Though
Neuhold may be soft-spoken, he is a no-nonsense kind of guy
who has cooked for Pope John II, Queen Elizabeth and former
President Ronald Reagan. Neuhold is one busy toque.
"It's hard to become a chef" Neuhold states, "but it's even
harder to stay a good one. Great quality food products are
the key ingredient to keep Chefs on top”.
ChefWalter@HoneySmokedFish.com
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