Comments from the cooking elite
The word ‘parampara’ was used in the opera One Thousand and One Nights. It means ‘knowledge based on practical experience’ in Sanskrit. To learn, we need to listen to the people who serve our sauces: the chefs. This allows us to develop and fine-tune our recipes.
“Param Para’s management is flexible. We speak the same language, they see problems through the eyes of a chef. It feels as though they know what they’re doing.”
Melker Andersson
Bocuse d’Or, 1995, silver medal
Gastronomiska akademiens (the Swedish Gastronomic Academy) gold medal, 1995
Owner of the restaurants Bojabäs and Sjöboden
“I have been using Param Paras sauces for over 15 years. I am very happy with what is delivered. The sauces Param Para produces are fantastic. It gives us chefs peace of mind and ensures a very high quality.”
Christian Hellberg
Swedish Chef of the year 2001, restaurateur, TV-host and cook book writer
“I can just confirm that the quality of Param Para‘s sauces is very high.”
Ewa Olejniczak
Head chef at Ochnia Artystyczna, Warsaw, Poland
“The reason why I like to use these sauces is, of course, their flavour – the barbeque sauces that are produced in China don’t measure up to Param Para’s sauces.”
Jeffery Siew
Executive Chef, W Hotels, Kowloon, Hong Kong
“The truth is that I would’t even manage to make some of the Param Para’s sauces as well myself. For example their BBQ and wok varieties are superb. Add to that the amount of time you save by not having to put together the various ingredients every single day.”
Kim Palhus
Founder of Flying Chefs (in Finland Tarinapata Oy), a consult- and education business for restaurangbranschen.
President Finnish Gastronomy Society
Restaurateur Restaurant Lounais-Hämeen Pirtti, Tammela, Finland.
“Param Para’s red wine sauce, for example, is very strong, which I like.”
Linda Hou
Executive chef at Waterfront Cebu City Hotel & Casino, Cebu, Phillipines
