Nearly every Old World cuisine holds the keys to building flavor, not only through indigenous ingredients but also through its cooking techniques. While batch production often necessitates shortcuts, it is possible to lose sight of the fundamentals that make culinary creation worthwhile. Fortunately, there is something of a revival happening in which even larger prepared food makers are reintroducing those basics of culinary art.
At one large frozen food manufacturer in France, a key facet of how they prepare their products lies in adhering to classically established French culinary principles. While remarkable in mass production, the chefs were still reducing, roasting, searing, and braising, etc., all while utilizing classic indigenous ingredients to attain their uncompromising flavor goals.