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Chester, NJ (March 2011) – French's® Foods, a division of Reckitt Benckiser Inc., makers of French's® Mustards, French's® French Fried Onions, Frank's® RedHot®, French's® Worcestershire Sauce and Cattlemen's® BBQ Sauce, today announces Brian Young as its new Corporate Chef and Director of Culinary. Young brings an exciting breadth of culinary experience to the family of iconic brands with expertise that has been honed at some of America's best restaurants. In his new role as an integral part of the French's® Foods team, Young will oversee and direct menu and recipe development for both the retail and food service business. In addition, he will also be responsible for assisting with concept development for new products, consumer product testing and food styling.
Prior to joining French's®, Brian was the Executive Chef at one of the country's most revered restaurants, Tavern on the Green. Under his watch at the nation's highest grossing restaurant serving an annual 700,000 meals, Young was actively involved in menu creation and implementation for A La Carte and Private Dining, which spanned nearly every cuisine. During his tenure at the helm of Tavern, the restaurant and its chef were highly praised in a variety of media outlets including The New York Times, Rachael Ray and LIVE with Regis and Kelly.
"We are very excited to have Brian on board and his addition to the French's® team reflects our continued commitment to providing consumers with the highest caliber culinary resource," said Elliott Penner, President of French's® Foods. "Brian's knack for creativity brings a fresh voice to our iconic brands and we eagerly anticipate his contributions to both our retail and food service business."
"Brian is a true industry leasder," he adds. "His tenure in the restaurant industry means he's very familiar with managing economies of scale and budgetary concerns while keeping focused on the end result: great taste and delicious dishes."
Young has also served as the Executive Chef at two other widely acclaimed New York City restaurants including Harvest on Hudson, a fine-dining Mediterranean restaurant that received a 3-star rating from The New York Times and Citarella, a David Rockwell-designed space that received 2-stars from The New York Times. In addition, he served as Chef de Cuisine at Le Bernardin, widely considered not only the finest seafood restaurant in New York City, but the entire world, as well. Le Bernardin received 4-stars from The New York Times and 3 Michelin stars and is consistently ranked #1 by Zagat NYC.
Young attended Le Cordon Bleu in Paris with additional training in sous vide cooking by Bruno Goussault of Cuisine Solutions. He has also studied cooking in Beijing and is fluent in English and French.
French's® Foods, a division of Reckitt Benckiser Inc., the maker of French's® mustards, is a leading manufacturer, marketer, and distributor of food and household products. Some other well known, trusted household names in the Reckitt Benckiser Inc. family of food products include Frank's® RedHot® Cayenne Pepper Sauce, French's® French Fried Onions, French's® Worcestershire sauce and CATTLEMEN'S® BBQ Sauce.