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Colours and Spice Gourmet and Le Saucier by Chef Bernard Michael Frehner was created in 2012 after a lifetime of culinary experiences in Switzerland, Canada, and the U.S. Some of his experiences are listed in his biography.
Chef Bernard's clients raved over the exquisite sauces propelling him to start Le Saucier. He begun by producing his gourmet sauces that stood far above the products that are used in most restaurants and banquet facilities. Chef Bernard has developed an extensive...
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My third offering will focus on healthy, low carb and energy products. A line of caramel candies, chocolate truffles and cookies will be offered in time for Valentine’s Day and Mother’s Day. I will offer an assortment of French gourmet recipes for foodies to make dinners at home that would cost as much as $75 in a French restaurant. I will offer online cooking demonstrations to make these meals and offer tips and secrets for turning a good dinner into an awesome dinner. The goal will be to help my clients dazzle their friends and VIP guests.
Second offering scheduled in early November, just in time for holiday parties and gift-giving. Offering to include my Premium Demi-Glace, Lobster Bisque, Chicken Veloute and Gourmet Steak Seasoning and Salad Dressings.
Joined a crowdfunding community to launch these products on Kickstarter and sell them online. Locating machinery to produce these products in larger batches and more efficiently, as well as packaging materials to ensure they will be shipped safely. Started my first offering of BBQ Sauces, BBQ Rub, Dragon Spit Hot Wing Sauce and Salsas just in time for summer BBQ season.
Introduced to crowdfunding as a vehicle to bring these products to foodies and backyard chefs across the U.S. and beyond. Rented a facility to start Colours & Spice Gourmet; started making small batches of sauces for taste-testers. Received positive responses from more than 70% of the people who tasted the sauces.
Formulated recipes for my Mexican Salsas and BBQ Sauces while consulting for a Mexican restaurant in Riverside, CA. Formulated several salad dressings while consulting for a produce company/Deli; designed labels for my French Sauces, Salsas and BBQ Sauce.
Test-marketed my Demi-Glace, Lobster Bisque and Chicken Veloute at a William Sonoma and received close to 90% positive responses from people who tasted these sauces. As Executive Chef at French Gourmet Steak House in California, I formulated my French Gourmet sauces. It was during this time that I started to make places to produce them.
2005 - 2015: Many of my restaurant customers encouraged me to produce my sauces to package and sell to the home consumer. Test-marketed my Demi-Glace, Lobster Bisque and Chicken Veloute at a William Sonoma and received close to 90% positive responses from people who tasted these sauces. As Executive Chef at French Gourmet Steak House in California, I formulated my French Gourmet sauces. It was during this time that I started to make places to produce them.
