On April 5, 2004, Craig Nielsen was named CEO and Matthew Nielsen was named COO of Nielsen-Massey Vanillas. Camilla Nielsen will continue as Chairman of the Board.

(from left to right) Craig Nielsen, CEO, Camilla Nielsen, Chairman of the Board and Matthew Nielsen, COO

Craig and Matt have been responsible for the daily operations of the Waukegan and Leeuwarden plants for the past two years, and the new positions are a reflection of their places as leaders in the dynamic flavor industry.

As family members, Craig and Matt have grown up in the vanilla business. Their experience and expertise have earned them high honors among industry professionals.

We congratulate them both and wish them well as they continue their careers.

Going to the head of the class with Nielsen-Massey

With a training/teaching seminar on CD, and professionals Cam, Craig and Matt Nielsen, and Dan Fox as presenters, a program for professional organizations and cooking schools offers an in-depth look at the cultivation, curing, and conversion of the vanilla bean into the prized extract known the world over.

With their vast amount of knowledge, the presenters can answer any question participants may have about the use, care and processing parameters of vanilla.

The session can also offer tastings of the many different types of vanillas, and demonstrate how each has its own particular affinity for certain types of applications.

The seminar is a limited offering to those professionals interested in knowing more about this most interesting of orchids. Groups such as Les Dames d' Escoffier, The French Pastry School, and Kendall Culinary College have taken advantage of this opportunity.

As scheduling and travel considerations must be kept in mind, consider arranging a program around a time that coincides with one of the many trade shows that Nielsen-Massey attends. Please plan well in advance. For more information, contact Matt Nielsen 847-578-1550.

With Nielsen-Massey, it's really a class act!

Behind the Bean

Louis Gipson, Jr. has been with Nielsen-Massey's Waukegan facility for a year.

His current responsibilities include the grinding of the vanilla beans and exhausted vanilla speck production, cleaning and sanitation of the extractors, and giving a hand to fellow employees whenever needed. He

Louis Gipson, Jr.

enjoys learning new things about the vanilla business, the Nielsen-

Massey management team and his fellow employees in the plant.

Louis' past experience includes time in the military where he received specialized training in communications. While away from the plant, Louis enjoys traveling, playing basketball, going to concerts and enjoying comedy shows.

It's grilling time

Summer is upon us, and with the warming season, it means it's time to break out the grill once again. But, after a while, the same-old same-old grilled entrees can get a bit ho-hum. Time to mix things up a bit by tipping the ol' vanilla bottle!

Vanilla adds savory sweetness to many barbecue basics, punching up the flavor and giving sauces, marinades, and mixtures a "what is that that tastes so good?' flair. Try adding vanilla to a spicy barbecue sauce. Add a touch of Madagascar Bourbon Pure Vanilla Bean Paste to a fruit-based marinade for fish or chicken, or add a dash of vanilla to turkey burgers made with the addition of Asian chile paste, and a touch of curry. Let your imagination go, and vanilla will be your best grill-friend!

Nielsen-Massey Vanillas, in conjunction with Pastry Art and Design Magazine, is happy to announce a winner in the "Show Us the Beans" recipe contest.
Nikki Norman of Milton, TN, came up with the winning recipe for her "Triple Vanilla Tres Leches Parfaits" which combines vanilla cake, vanilla custard, and vanilla meringue into a piled-high, very-vanilla taste treat.

Norman will receive paid entry to the 2004 World Pastry Forum and the World Pastry Team Championship, a $1500.00 value. The event matches teams of the

Issue 22004