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• The Arthur M. Blank Center for Entrepreneurship

Did you Know?

Jerry’s first experience in the food business was waiting and bussing tables at a Chicago-area restaurant between college and law school. While at the time it seemed to be just a way to make some spending money, the pace, passion and excitement of the food industry made a deep impression, especially when he later had the opportunity to compare it to corporate law.

So when Jerry left law to pursue his MBA at Harvard and saw that Legal Sea Foods was recruiting there, he decided to go for it. As a top aide to the founder of Legal Sea Foods, Inc. he learned a process of packaging fresh, refrigerated soups utilizing a rapid chilling method.

With this knowledge in hand, Kettle Cuisine was born. Jerry’s vision was to provide restaurateurs the ability to buy fresh, all-natural prepared soups made from scratch, soups which were just as good (or even better) than the soups they had made in their own kitchens.

Working with chefs, Jerry developed a line of fresh soups using the finest quality, natural food ingredients and classical artisan cooking techniques. In Kettle Cuisine’s kitchen, chefs braised fresh meats, prepared and sautéed fresh vegetables, and simmered made-from-scratch stocks for hours – just as we continue to do today.

Today, the company offers a selection of over 70 varieties of soups, chilis, and chowders and services over 5,000 restaurants, cafés, delicatessens and supermarkets in the eastern United States. Kettle Cuisine has a frozen gluten free line, and also prepares fresh packaged cups for various retailers under the stores own brand.