Professional Chef Testimonials

We’ve recently asked some of our customers who are professional chefs to briefly comment on some of the products they’ve purchased from Club Sauce and use on a constant bases. We’ve also included some quotes from other noted authors and professionals who’ve recommend the products we carry.

Some are personal chefs, caterers, cooking school owners, authors, restaurateurs and experts in the field. We thought this might be a helpful way for you to know more about the products and what the professional community has to say about them.

Most professionals understand that to prepare a good meal does not require that everything be made from scratch. They realize that it really is an economy of scale, time and effort and more chefs and home cooks are finding these products superior to making them from scratch.

By the way if you’re in need of a personal chef please feel free to contact them at the phone numbers, websites, or email addresses listed below. I’m sure they would love to hear from you.

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"I have tried other bases and stocks but, nothing compares to your products.
My clients as well as friends and family rave about my food. Thanks Club
Sauce."
Michael G. Kisiel, Meals by Michael Personal Chef Service, Wallingford, CT
phone 203-284-0583

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"Just wanted to drop a line on how fantastic your quick service was as well as the quality of your products......Your demiglace has increased my productivity exponentially. I'll definitely order again! Thanks again, I look forward to doing business with you soon!"
Steve Olsen 12/13/05
owner Steve Olsen Culinary Arts
Phone: 705-541-8710

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"Jules, just received my order. Thanks again for putting out THE best base in the industry!  A great chef is a combination of knowledge, skill, and using the best and freshest product that can be found. Your demi-glace Gold is absolutely the finest of product using the best of ingredients!  The Glace de Poulet Gold I use for many of the 
Vietnamese dishes I prepare such as Pho' Ga and adds a special touch to my Chicken and Andouille gumbo.
Thanks for making me look great!"
Steve Murphy 10/20/05
Personal Chef located in New Orleans
THE food capitol of the world!

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"I have been ordering the More Than Gourmet brand of stocks and sauces from Club Sauce for some time now, and am thrilled with the outstanding quality of both the sauces and the service I've received from More Than Gourmet.  As a Personal Chef, it is important that the dishes I prepare for my clients are of the highest quality, and I am always confident that the products I purchase from Club Sauce are the finest available. I wouldn't consider ordering my gourmet ingredients from anyone other than Club Sauce.  Thank you!"
Chef Jennifer Urda, The Runcible Spoon Personal Chef Service
White Plains, NY 917-648-7013 http://www.myhousechef.com/ 10/21/05

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"I had printed out your email recipe for the Sauce Poivrade and made it last
night to go with some filet mignon. Since I didn't have the "More Than
Gourmet Demi-Glace" I used the "Glace de Viande Gold" which I had purchased
previously. The sauce was absolutely delicious and so simple to make! Thanks
for your good products and great service. I look forward to receiving the
Demi-Glace Gold tomorrow."
Bob Lyons 6/05

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"I have tried other bases and stocks but, nothing compares to your products.
My clients as well as friends and family rave about my food. Thanks Club
Sauce."
Michael G. Kisiel, Meals by Michael Personal Chef Service, Wallingford, CT
phone 203-284-0583

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"After tasting the product (More Than Gourmet Demi-Glace Gold) I was instantly converted" James Petersen author of the James Beard award-winning book, Sauces.

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“…Glace de Poulet Gold by More Than Gourmet is refreshingly un-salty with a good depth of flavor.” 
Tom Parker Bowles-Food Column (UK) 2004

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"The products have taken the prep work, and the guess work out of preparing demi-glace, roasted chicken stock, fish stock and other classic French preparations."
The Plain Dealer-Cleveland, OH 06/04

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“We take old-world recipes, the best ingredients, and apply food science and modern techniques to create products that are a superior quality and consistency, while using the highest standards of food safety in the process.”
Brad Sacks, company CEO. More Than Gourmet

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“I no longer invest the hours I once spent making my own demi-glace. Theirs, [More Than Gourmet Demi-Glace Gold] is a more than reasonable alternative, produces a deep, intense glaze and provides the backdrop for many of the sauces I make.”
James Petersen author of the James Beard award-winning book “Sauces”.

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“We don’t have the budget for a saucier or pastry chef. But we don’t shortcut quality. [More Than Gourmet’s] products have good structure, color, luster, viscosity, and taste. In the end, it’s all about flavor - and these products have plenty of that.” 
Chef Patrick McNamara of Metropolitan Café-Cleveland’s warehouse district.  06/04

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 “When we reconstituted the stocks…there were no surprises. The duck stock tasted like duck, the lamb like lamb, and the fish stock aroma was really good.”
Chef Jim Gelzheiser –The Club at KeyCenter 06/04

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"…There was no difference between our house made demi-glace and what we tasted from them [More Than Gourmet]."
Jon Roberson, former GM of Morton’s of Chicago and Klaus Fritsch, a Morton’s Restaurant founder in charge of food. (All 66 of Morton’s Restaurants use More Than Gourmet products)  06/04

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"A Chefs Best Friend-Chefs are always in a race against the clock, but know the importance of taking time to perfect sauces-the foundation of many recipes-that make a finished dish come out just right. More Than Gourmet prides itself on attending to the finer details of demi-glazes and stocks, so that chefs and home cooks can save time."
Fancy Food and Culinary Products Magazine. 02/05

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"I have been providing my services as a private chef at the First Reformed Church as resident Sexton. I did a party for 8 this past week and used your Demi Glace Gold and the compliments were outstanding, making the wild mushroom sauce over individual beef Wellington."
Eugene Peterson 5/05

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"Thanks Jules,  I will tell the other yacht chefs about the ease of your company and products."
Chef Julie, Yacht Chef 6/08

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