During the winter of 2005, I first made the Mustard Gruyere crackers, at which point someone said: "you should sell these." After many false starts, I first contacted Fadi M. Aramouni of the Food Science Institute on the campus of Kansas State University in 2010, again in 2012 and finally for the last time in 2016. I was then put in touch with the incubator kitchen on the Olathe campus of KSU where in 2016 the recipes were tested and re-tested until a line of five savory crackers were born.
I grew up in a family-owned 100-seat restaurant (the Pacific Café in Sedalia, MO) with full-time summer employment and part-time high school and college employment. I have been an approved caterer for major event spaces, manager of a school food service program, executive chef in a private dining room, operations manager of a gourmet takeout shop and an instructor of cooking classes offered through two culinary shops.
paULA WALTER, Culinary Provisions, Inc Owner