When I started my career stocking shelves and washing dishes at the local Italian market, I never could have imagined how technology would direct my career as a chef in the future.
The way we’re using nitro-flash freezing at Cadence Kitchen is completely reshaping how I develop and prepare recipes, and the end result is a level of quality, flavor, and freshness that I’ve never seen before. We’ve turned “frozen” into an attribute and we’re ready to take back the category with delicious, flavorful food that proves frozen is the new fresh.
What does that mean? In reality, “fresh” food isn’t always that fresh. Food is perishable by nature, which means everyone from a professional chef to a home cook is fighting to capture ingredients at their peak in order to craft wholesome and flavorful meals. It’s a real juggling act. Between the transport time from the field to the supermarket, plus the time food might sit in a fridge or on the counter, at least a couple weeks could pass between the point at which produce was harvested and when it’s actually integrated into a meal. Ultimately, this adds up to meals that aren’t really that fresh in the end.
At Cadence Kitchen, we’re turning this on its head by creating food that people can enjoy at peak quality 100% of the time. With nitro-flash freezing, we’re able to select ingredients at their prime, bring them together to craft creative, innovative and forward-thinking meals, then suspend them in time with liquid nitrogen—a flavorless, odorless and safe freezing process that instantaneously brings food down to -320°. This precise combination of speed and temperature preserves the cell structure of every ingredient so that when thawed, it’s a product that doesn’t appear to have ever been frozen at all.
Not only that, but our flash-freezing process enables us to create convenient, time-saving meals that are totally free of artificial preservatives. We also don’t use any fillers, fixers or added chemicals—just simple, pure, delicious ingredients. From chicken raised without antibiotics to whole plump shrimp, to crisp produce, we’ve poured our hearts and souls into crafting delicious, ready to heat dishes held to the highest standards of quality.
We’ve taken every effort to ensure this is the simplest and most natural way to maintain the quality and freshness of our products until you’re ready to enjoy them—and did I mention it also makes home cooking an absolute breeze?
Have you tried a Cadence Kitchen meal? Browse our menu here and follow us on Instagram to stay up-to-date on our latest offerings. You can give me a follow as well for a behind the scenes look at my recipe inspirations and more.
Jason Triail is the Vice President of Culinary and Innovations, and the master of all things tasty in our Southern California kitchen. With more than 33 years of experience, he draws on a diverse culinary background to continue improving and reinventing Cadence Kitchen dishes.
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