Kettle Cuisine promoted chef Joseph Ascoli to corporate executive chef, taking over for executive chef Volker Frick, who is semi-retiring and taking on the new title of emeritus executive chef.
Kettle Cuisine, a Chelsea, Mass., producer of handcrafted soups, chilis, chowders and stews, promoted chef Joseph Ascoli to corporate executive chef. Ascoli began working with Kettle Cuisine in 2008 as corporate chef, and brings nearly 20 years of unique culinary experience to this new role.
“When I came to Kettle Cuisine in 2008, I knew immediately that it was a perfect fit and that I was beginning on the road to my dream job,” Ascoli notes. “I am passionate about cooking with real food, continuous innovation and having peace of mind knowing that I am serving people the best-tasting, most well-balanced meals possible. And, I get all that at Kettle Cuisine.”
Ascoli will be taking over for executive chef Volker Frick, who is semi-retiring and taking on the new title of emeritus executive chef. While in a reduced capacity, Frick will continue to play an active role in many new product development and continuous improvement initiatives.
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