A Month Long Celebration of Culinary Arts
National Culinary Arts Month in July recognizes the professional cooks and chefs who bring innovative cuisine from their kitchens to our tables every day.
Around the country, culinary schools, restaurants, kitchens & commissaries will be honoring chefs for their inventive recipes and creative dishes. The month-long celebration spotlights the best in the industry, the latest trends and what’s exciting in the culinary world.
From delicate pastries to the freshest seafood dishes and spice combinations, chefs and cooks hone their skills daily to stay on the edge of culinary perfection. It’s no surprise there’s an entire month dedicated to honoring their achievements.
Plascon offers a variety of flexible packaging and storage products that can aid the culinary professionals in their daily duties.
Cook Chill Bags
Our blown films manufacturing plant produces state of the art 7-layer cook chill bags for superior protection and durability of food products while in storage or transport. Our Cook Chill Bags are commonly used for packaging, storing, distributing and reheating of large kettle batches of soups, sauces, gravies, pizza toppings, pasta dishes and more by both large and small scale prep kitchens and restaurants around the world.
Cook Chill Bag Options:
- Heat Sealed Bags
- Angle Heat Seal Bags
- Handle Bags
- Clipped Bags
- Clear or Colored Film
Sous Vide Bags
French for "under vacuum" the Sous Vide cooking technique involve cooking food under vacuum in airtight bags submerged in a cook tank or water bath. Products are slow cooked in the water bath and held at precisely controlled temperatures. Beef, Chicken, Pork, Fish and other meats are commonly cooked in sou vide vacuum packed pouches. Plascon sous vide bags are also made from our 7-layer films.
Benefits of Sous Vide Cooking:
- Consistent Results - Foods are cooked evenly and to perfection every time.
- Nutrients & Vitamins are "locked in", keeping food moist and tender.
- Does not overcook or dry out meats.