Hans Sell, Garland Canada's new corporate chef!

September 11th, 2005

With the hiring of the new Corporate Chef Hans Sell, Garland hopes to further increase its lead over the competition and cement Garland as a greater resource to the consumer and dealer and not just a company that sells product.

A little introduction to Chef Hans Sell will show you that he has had great experience in the food and restaurant industry. Some of his accolades include owning a bistro in the Muskoka’s where inspiration and experimentation was part of the landscape and what was created was only constricted by his own imagination. Also in the Muskoka region Hans worked in numerous popular resorts making guests always come back for more… In the city, Hans was hired as the corporate chef for Aramark's Classic Fare Catering Program and his most prestigious role, until being hired at Garland, was being the corporate chef for the #1 food brokerage firm in Ontario. Altogether 20 years experience has bestowed itself within Garlands walls along with Hans’ Red Seal education Garland has surely found themselves a winner.

After being in such prestigious chef positions what attracted Hans to Garland? Well not only is the traveling around North America to Cleveland, California, Florida and many more places to come, (all within the space of a few months) something to be happy about. The real reason is that Garland is the #1 leader in the restaurant equipment industry. Garland is a winner and Hans wants to help strengthen that position and make the company even stronger in the marketplace. It was an opportunity that just could not be passed up.

Garland has been lacking the corporate chef role and Hans is more than ready to take on this new position and coupled with his experience he hopes to be a useful resource to the sales staff and help increase their knowledge base as well.

With the launch of Convotherm Hans is obviously excited. Hans has had the pleasure of working with nearly every Garland product in the catalogue and eagerly awaits the new Convotherm. He has done his research and believes the Convotherm is unrivalled in the marketplace with efficiency and capability that is steps ahead of the competition. It is obvious to tell that this chef cannot wait to see what Garland’s engineers will come up with next.

Not being worried about the competition Hans would welcome the end user to go to the opposition and then come to Garland and see what is truly the best buy. With Garland’s reputation and service friendly environment they just can’t be beat.

In his own words “ Garland is synonymous with the restaurant industry. It is like saying Kleenex instead of tissue”