This week on The Main Course, hosts Alexes McLaughlin and Phillip Gilmour are chatting with Cecilia Estreich of Baldor Specialty Foods. A long time friend of Phil’s, Cecilia shares her background in how she went from earning a philosophy degree from Vanderbilt to working in the food distribution industry. Now in the marketing department at Baldor, she was formerly the Director of Specialty Foods for Solex Fine Foods and an account manager for Mikuni Wild Harvest. Clearly an an expert on fine, rare, and specialty ingredients, Phil and Alexes get the scoop on what’s up next for Baldor. After the break, Chef Neal Harden of the Pickle Shack joins in on the conversation while Cecilia tells a crazy tale about mushrooms and salmon. This program was brought to you by Edwards VA Ham.
“I’ve been really impressed because I think most people in the industry know Baldor as a produce house… but they also do an incredible amount of the sorts of rare and unique foods. They already have a impressive local food program and in 2015 they’re rolling out more local farm partnerships.”
“What I’ve experienced working on the smaller more boutique side is that there’s no lack of cooperative effort among farmers themselves within their communities and there’s no lack of demand on the restaurant side… but the gap is in the unsexy part of it, in the trucking logistics, the paperwork, it’s in the the things like cooling down lettuce.”
—Cecilia Estreich on The Main Course