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.
The rest, as they say, is history. Here are some of our company’s major milestones.
Creation of Chef Brigade, an innovative project that is located directly at the Food Research and Development Center (FRDC).
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 brands - Names that already spell quality!
In addition to the Chef Brigade line of products developed for the restaurant industry, we also sell ready-to-eat products to the general public under private labels, as well as under our own brand, Le Chef et Moi.
Our mission
Our mission at Chef Brigade is to make life easier for chefs and foodies alike. We work tirelessly and with passion to achieve this goal by offering personalized, professional-quality culinary solutions that include healthy and responsibly sourced center of the plate meal solutions.
All the while considering the needs and adapting ourselves to the demands of our customers and professional chefs.
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.
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/
