Our roots
Like you, we’re passionate about food.
Our story begins in Spain in 1994 with the creation of Cascajares by two budding entrepreneurs who dreamed of starting their own business, Francisco Iglesias and Alfonso Jiménez. Their mission: to promote a traditional product of Spanish cuisine, the capon. The impetus behind their project was to facilitate the work of chefs by offering high-quality, semi-processed food products.
To meet the growing demand of chefs with whom they worked, the two friends quickly moved on to develop a wider range of confit meats and made the mastery of sous-vide cooking their obsession.
Cascajares has been active in the food industry for several years, initially providing solutions to food service professionals under the Chef Brigade brand. In 2012, we launched Le Chef et Moi to allow the general public to enjoy our expertise and delicious products. Through this brand, we offer gourmet, ready-to-serve recipes available in your local grocery stores.
Today, our delicious, ready-to-serve recipes help turn everyday meals into special moments to be savoured.
The rest, as they say, is history. Here are some of our company’s major milestones.
Creation of Cascajares by Francisco Iglesias and Alfonso Jimenez.
The Cascajares capon is on the menu at the wedding of the King and Queen of Spain, which strengthens the company’s standing within the community.
Inauguration of a new plant in Dueñas (Palencia). Cascajares establishes itself as a reference in food quality technology in Spain. It quickly becomes a brand recognized by Spanish consumers.
Decision to expand internationally. Chef Brigade based in St-Hyacinthe, located directly at the Centre for Food Research and Development (CRDA).
Inauguration of a new HACCP-certified plant.
Creation of Le Chef et Moi.
Today, Chef Brigade is recognized for its expertise in sous-vide cooking, its constant search for innovation and its assurance of the highest quality standards using natural ingredients.
We’re also a very socially engaged company that is committed to giving back to the local community which has given us so much.
Our commitment to sous-vide quality
From the very beginning, sous-vide cooking has been an integral part of our culinary expertise. This technique allows us to cook each dish slowly at a controlled temperature, preserving the tenderness of the meat, the richness of the flavours and the quality of the ingredients.
It’s much more than just a preservation method; slow cooking sous-vide is, for us, a way of ensuring quality in every dish we prepare. This is what enables us to offer tasty, ready-to-heat recipes without compromising on the culinary experience.
Our values
Quality
We strive to achieve the highest standards of quality in everything we do. We choose only the finest ingredients and work tirelessly to make all our customers feel like VIPs.
Collaboration
We listen and keep an open mind. We prioritize and reward teamwork. We take pleasure in doing things together, so that our relationships are authentic, warm and pleasant.
Agility
We are efficient and flexible, always willing to experiment and find ways of improving the service we offer our customers and partners.
Multiculturalism
We view diversity as a strength, a source of pride. We see what others bring to the table as an essential ingredient. We form a community that is committed to the greater good.
Creativity
We remain curious and open to discovery, always trying new ways of doing things. We welcome surprises and think that the best way to predict the future is to create it.
Foodie culture
We enjoy eating, tasting and discovering new flavors. We share our passion for good food, and we rejoice when others experience as much pleasure as we do from the foods we prepare. We express our gratitude when our customers are completely satisfied.
Our Team
Marc — Culinary development
“The best meals are often the simplest.”
Sophie — Customer service
“We want every meal to make you want to slow down a little.”
Nous dinde-Donnons!
Our way of giving back to the community
An annual fundraising campaign imagined by Chef Brigade, “Nous dinde-Donnons” donates all proceeds to the Maison de la famille des Maskoutains whose mission is to support families in the region we call home.
This campaign is inspired by a tradition established in Spain by Cascajares in 2005 and aims to mobilize the business community during Holiday’s Season.
Chef Brigade invites businesses in the greater Saint-Hyacinthe region to sponsor a turkey from October to November. For each participating business, Chef Brigade donates one of its trademark festive boxes, including a whole sous-vide cooked turkey and traditional fixings to a family in need.
https://www.mfm.qc.ca/nous-dinde-donnons/ https://www.facebook.com/nousdindedonnons/
http://www.fundacioncascajares.com/
https://cascajares.eu/blog/category/fundacion/
