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Since 1997, The Food Source mission was to be different... say yes when all others say no. Seasonings, blends & ingredients produced to your brand`s criteria. Non-GMO, Organic, country-of-origin specificity, microbiological reduction methods, retail-to-bulk packaging options all while maintaining the balance necessary to serve food manufacturers, both large & small. Balance is key at The Food Source. Balance between producing and sourcing a global library of ingredients and seasonings, while meeting the supply needs of a boutique retail brand. Balance between meeting the supply and regulatory needs of Fortune 500 food companies, while assisting a start-up with Non-GMO Project documentation. This is the balance that we achieve on a day in and day out basis. Through our dedication to supplying the most comprehensive global library of dry ingredients, and ensuring that each seasoning is customized to your criteria, you`ll discover that our ingredients, seasonings and processes are crafted to perfection.
Club Chef is the fresh-cut processing member of the Castellini Group of Companies. Operating since 1978, Club Chef has grown from a small local processor into one of the largest regional processors in the country. Bob Castellini, Chairman of the Castellini Group of Companies, acquired Club Chef in response to customers` demand for processed produce. As time passed, Bob saw the paradigm shift as the foodservice industry began to demand fresh-cut fruits and vegetables. Capitalizing on this trend, Bob was able to establish Club Chef as Castellini Group of Companies` fresh-cut provider. Club Chef serves most all of the major customers in the foodservice industry. Operating out of state-of-the-art 210,000 square foot facility based in Covington, KY, Club Chef processes a wide variety of fruits and vegetables seven days a week – 24 hours per day. For over 30 years, Club Chef`s core values and principles have not changed. Our dedication to highest quality, customer service, food safety, continuous improvement, and innovation has allowed Club Chef to grow into a leader in the produce industry. At Club Chef we have a strong belief in honesty, integrity, and respect for each other, creating mutual success amongst ourselves and our customers.
When we created Urban Plates, our goal was simple: To use the best ingredients possible to create wholesome, delicious food that`s prepared before our guests` eyes just the way they want it. Our hope is that by making real food prepared by real chefs accessible to everyone in a convenient, comfortable setting we can empower anyone interested in making better food choices to be a bit healthier, happier and hopeful about the future. We`re based in San Diego, CA and found throughout the San Diego, Orange County and Los Angeles areas, with additional locations in Northern California and Washington D.C.
Zaycon Foods was founded in 2009, and in just a few short years it has grown into an innovative force to be reckoned with on the food retail scene. The company holds regular “sales events” in all 48 of the continental United States, and their customer base grows daily. Thanks to a relentless commitment to quality and service, Zaycon Foods is now a brand trusted by hundreds of thousands of customers, and it is quickly becoming a fixture of myriad communities across the nation.
Three Twins was born in San Rafael, California in 2005 when Founding Twin Neal Gottlieb set out to craft delicious, affordable and accessible ice cream exclusively using incredible organic ingredients. Before writing the business plan for Three Twins Ice Cream, Founding Twin Neal Gottlieb was sharing an apartment with his twin brother, Carl, and Carl`s wife, Liz, who is also a twin. The trio dubbed their apartment “Three Twins” and when it came time to start the company, Neal knew just what to call it. Though it`s been a pretty great ride for more than a decade, that doesn`t mean there haven`t been some bumps along the way: landlords too nervous to take a chance on an ice cream entrepreneur with little money and limited experience, 90-hour weeks making and selling scoops and trying to keep a business afloat, cold, rainy winters (remember those?) with dismal sales.