Word: franey
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...flavor better than does meat that was originally frozen at the packing house, then frozen again after being added to a recipe. Also, spices have to be limited in frozen foods because they grow stronger when a dish is thawed and reheated. When friends -raved over a dish of Franey's sweetbreads in champagne sauce, without realizing that it had been frozen, Franey and his staff of 15 Howard Johnson chefs went into the quick-freeze business in earnest. Today Howard Johnson, along with its fried clams and charcoal steaks, turns out 24 gourmet dishes in one giant kitchen...
Many a man groans and bears it when he comes home to find a TV dinner in the oven. Not Pierre Franey. The first time he found frozen dinners in his house at Valley Stream, N.Y., recalls Franey, "I was furious." His gall was on account of Gallic upbringing. Born 46 years ago in Burgundy, Franey began an apprenticeship as a kitchen boy at 14, learned to cook at Paris' Drouant restaurant (two Michelin stars), reached his culinary peak as chef of New York's Pavilion (which would undoubtedly rate three stars if Michelin graded U.S. establishments). Like...
Profitable Freeze. Yet he is also a reasonable man. In 1960, Franey left Pavilion to become vice president and top chef for the Howard Johnson chain of restaurants (785, plus 18 Red Coach Grills). Howard Johnson has been carefully moving into the profitable field of quick-frozen "gourmet" foods for its own dining rooms and for retail sales in supermarkets. Franey, therefore, forgot his French fury long enough to think about improving on the TV dinners his wife had bought...
...cookout this summer included White House Chef René Verdon, former Colony Chef Jean Vergnes, former Le Pavilion Chef Pierre Franey, La Caravelle Chef Roger Fessaguet, and Jacques Pépin, former chef to Charles de Gaulle. On the beach, the fivesome whipped up a little barbecue that featured poached striped bass, grilled squabs and lobster farci, plus a bluefish au vin blanc. Inevitably, the recipes used found their way into his column...
...improve the flavor and attractiveness of the food processed at his 14 central commissaries, Johnson has hired Pierre Franey, former head chef of Manhattan's gourmet-minded Le Pavilion restaurant. Franey's job is to jazz the menu a little. With him in charge, Johnson hopes to get around the shortage of good cooks by making food in batches, freezing it in polyethylene bags holding a serving each. Each local restaurant simply quick-heats the serving on infra-red or radar ranges, hopefully keeping some of the original flavor. Johnson thinks that U.S. food tastes are becoming more...