Chef Testimonials

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"From the minute you put the oil in the fryer to the last time you use it, it produces food with a consistent rich color."


Steve Sturm,
Corp. Executive Chef,
Firebirds Wood Fired Grill

Firebirds Wood Fired Grill

Firebirds Wood Fired Grill, a collection of 37 restaurants known for classic American, wood-fired grilled cuisine, tested high oleic soybean oil on all of its fried menu items over a three-week period. Firebirds' chef compared the quality, functionality, fry life and taste of items fried in high oleic soybean oil to the restaurant's current cooking oil, a conventional oil. Menu items were sent to food safety and quality leader, Silliker, to examine nutrient content, fat and calorie composition, and oil pickup levels. Initial laboratory nutritional analysis showed a reduction in calories and increase in moisture of foods fried in high oleic soybean oil.





The Inn at Virginia Tech
The Inn at Virginia Tech – a conference, business meeting and events facility – tested the performance of high oleic soybean oil on its menu items and compared it to its current cooking oil, high oleic canola oil. With daily buffet-style dining and banquet services, it is essential to use an oil that maintains the quality of a product over time. A locally sourced oil is also very important to its customers, making high oleic soybean oil – which is U.S. grown – an ideal choice for the hotel and conference center.
 
 

"High oleic soybean oil comes from U.S. farms, an important advantage for our operation."

- Max Kiebach, Director of Food and Beverage,
The Inn at Virginia Tech





"High oleic soybean oil continually
performs better,
consistently giving better color,
crispness and pure product flavor with less residual oil."


Jonathan Creger,
Executive Chef,
The Inn at Virginia Tech