TOP TEN THINGS TO KNOW

1. With a contemporary recipe to bring people together through cooking and food, our Chairman, Patrice Jacquelin, and bon COOK's CEO and Partner, Cindy Juncaj, created the partnership we know today as bon COOK! With over 75% of our product line imported from France, the collaboration of bon COOK's US business partnership is one to admire. With the love of cooking and the determination to succeed in the US market, we set out to lead people to gain cooking confidence by sharing cooking classes through our social selling platform and in the best place to connect at home, the kitchen! 
2. Our commitment to quality and the highest standards started with the molds that break the mold. We began with a sampling from the professional-grade collection, born in France, that transforms cooking into the art of creating in both professional and home kitchens around the world. As we build our bon COOK product families, rigorous testing and quality materials allow us to meet the expectations of our consultants who sell our bon COOK products and our customers who use and enjoy them.
3. We bring excellence to the table. From ensuring the best ingredients to our belief in the power of connecting through food, the French ideology underscores our use of authentic European-inspired elements sourced from the local land to achieve clarity and purity of flavor. What started with the world's best bakeware has evolved by adding the world's best consumables for your pantry and everyday cooking success.
4. Postcard from Paris. Our top-performing bon COOK Consultants have traveled to the City of Lights, the first of many annual incentive trips designed to unite and reward high achievers who meet or exceed their business goals.
5. The French Factor. Architecture. Culture. Food and Countryside. With our cooking philosophy deeply rooted in our French heritage, we have an unwavering commitment to excellence for each product we bring to the table.
6. Family is everything. Authenticity for Cindy Juncaj means that she and her family live the core values of bon COOK – whether on a family vacation or around the table, gathering and cooking are at the center of the family.
7. Simplicity is the new gourmet, and we're making the tradition of cooking meals at home practical and simple in modern times. With online tools and resources, alongside customizable cooking classes, we invite everyone to help themselves to what we offer. Our bon COOK Consultants are well versed in the kitchen and will help you cook with our outstanding families of products so you can make an educated choice of what fits your lifestyle with a personal meeting online or off.
8. Great minds think alike. Entrepreneurs and business partners Patrice Jacquelin and Cindy Juncaj combine their knowledge and skills to realize their global desire to make cooking easier and healthier. With a shared vision to build the best entrepreneurial business for people, the partners created a platform to actively bring people back around the table while offering highly innovative cooking tools designed to simplify life in the kitchen.
9. bon COOK is not just a cooking business. It is a business of respect for the relationships we create through our cooking and business-building partnership of our bon COOK consultants, those who host cooking classes, and all customers.
10. There's a chair for you as a bon COOK Consultant at our table. Visit us in-person or online and get a taste of what's stirring. No matter your skill level, connect with us today and be on your way to becoming a bon COOK!

Say CHEESE!
 
Like Bread, Cheese is Sacred!
There are many golden rules for buying, packaging, storing, and keeping the temperature for cheese correct. With the craving to experiment with tastes and cooking at home, At bon COOK, we have found people prefer small bites of information that are easily read and forever remembered. This simple principal list on cheese explains the top five principles to preserve the life and flavor of your precious cheese.
 
 
Principal 1 – 
 
Buy in Small Quantities:
The French have it right when it comes to buying cheese! When choosing, focus on small quantities. To fully enjoy cheese, the French indulge themselves by devouring their cheeses quickly and often visit their Cheesemonger or market intending to express interest in seasonal cheeses. I love the philosophy of the French: large quantities are for caterers; small amounts are for the home.
 
Principal 2 –
Respect the Temperature:
Your best ally for preservation is your refrigerator. A cold temperature makes it possible to lengthen the lifespan of your cheeses so much so that it slows down the microorganisms responsible for degradation. Once bought, transport your cheese in an insulated bag or cooler (summer months) and place it in the refrigerator. Cheese is stored best in the refrigerator drawer with less cold and more humidity. To maintain the taste and texture do the best not to allow the temperature of the cheese to drop much because this action can alter the taste and texture of the cheese. You can freeze low humidity cheeses after securely wrapping, like how you would freeze and wrap a fresh pie dough. Keep in mind that fresh and soft cheeses are more humid and less resistant to freezing, although they can be frozen and perfectly cooked once thawed. Frozen cheeses need to defrost in the refrigerator, not at room temperature. And therefore, it may take several hours.
 
Principal 3 –
Avoid Contact with Air:
Now let’s talk about the storing principle of cheeses. A well-wrapped cheese is a well-preserved cheese! Wrap properly to protect the cheese and avoid direct contact with air. If not properly packaged, the cheese may reform a hard crust or mold because air causes your cheese to oxidize. A solution for this is reusable beeswax wrapping roll or food wrapping sheets even when stored in an airtight container.
These sheets allow the humidity control around the cheese and still enable the oxygen to circulate. 
 
Principal 4 –
 Save the Date:
Plan your use around the date on your cheese packaging. A good plan is to buy diverse types of cheese with varying end dates, and you will always have a nice cheese to taste or serve. Expiration dates vary and need attention when buying cheese. As with any food, you should check the cheeses you purchase or follow the advice of your cheesemaker. Cheese packaging contains a sell-by, a best-by, or a use-by date. Always check for cheese with the farther date in the cheese category to ensure you are buying the freshest cheese available.
 
Principal 5 – 
 
Know-How to Create the Best Taste for Enjoying:
Lastly, remove cheeses from the refrigerator one-half hour to two hours before serving. Like a fine wine, cheese needs a minute too, which is why removing cheeses from the refrigerator before a meal will allow all the aromas to awaken for best tasting! Those who find themselves stuck when deciding on what cheeses to serve to make an exciting tasting choose wisely to meet every palate. Think one of each – Stinky, Sharp, Hard, Mild, Creamy. Taste is as individual as your cheese and your guests. Following the five principles shared, I am confident you will enjoy hearing your friends say, “pass the cheese, please! 

Cindy Juncaj,
CEO and Partner
bon COOK