MAULDIN, S.C. -- BKI-Worldwide here has put a recently hired certified executive chef to work helping supermarket food-service teams upscale their meals menus.
hniques and is developing recipes specially adapted to BKI's combi ovens and other equipment. "I'm not saying they need help cooking chickens, but we can add to their menu with items that cook nicely on the rotisserie and in our combi ovens," he said.
"For example, I worked with one supermarket that was having trouble getting pork loin to come out just right," Vieli said. When he spoke with SN, Vieli was preparing to demonstrate how to rotisserie-cook ducklings at an upcoming trade show. He was also working on sauce recipes.
The recently hired chef, a native of Switzerland who speaks five languages, came to BKI with years of extensive international experience.
"He has held chef positions on five continents. His talents and cultural knowledge boost our ability to provide support in developing successful food-service programs for supermarkets and food-service operations throughout our markets," said Barry L. Bergstein, the company's vice president of sales and marketing.
"His talents are key to working with individual customers to create new menu and merchandising ideas that match their specific needs," Bergstein added.
The hiring of Chef Vieli followed the merger of BKI here with Barbecue King Co., Reading, England, to form an international company -- BKI-Worldwide.
The merger, completed last fall, leverages the brand strength of BKI in North America, Latin America and the Pacific Rim with Barbecue King's strong presence in the European market, said Randy Karns, recently appointed president of BKI-Worldwide.
