Why you need a Pacojet

Chef Rosendale has been using PacoJet since his early days as Chef de Cuisine of The Tavern Room at the Greenbrier. As one of the few chefs on the savory side using PacoJet at the time, Chef Rosendale used it for anything you could think of - from foie gras mousse to salmon terrines to white asparagus ice cream. His team used PacoJet to prepare bases for soups, oil, extractions, and extraordinary sorbets. Today, we feature PacoJet at various prominent events and dinners around the country.