We're Cooking with Plenish | High Oleic Soybean Oil Testimonials

NICK BALLA
CHEF
SAN FRANCISCO, CALIFORNIA

"I had the opportunity to work with Plenish® high oleic soybean oil at the Culinary Institute of America’s ‘Worlds of Flavor’ event and saw many advantages to this oil. The neutral flavor of the oil allowed the flavors of my unique recipes to shine, and the oil was versatile for a number of applications, including frying and vinaigrettes."

CHRISTOPHER KOETKE CEC CCE
EXECUTIVE DIRECTOR
SCHOOL OF CULINARY ARTS OF KENDALL COLLEGE
CHICAGO, ILLINOIS

“Plenish oil is the next generation of sturdy, well-performing oil that will have great benefit to the entire foodservice industry. It is great to have one oil that works for all applications.”

EPHRAIM J. MALAG CMFC CEC ACE
EXECUTIVE CHEF
GRAND FALLS CASINO RESORT
LARCHWOOD, IOWA

“We put Plenish high oleic soybean oil to the test and found many things we liked. My staff and I tested the oil to both extreme high and low temperatures. Plenish high oleic soybean oil held up to the abuse – from frying salty, fatty items to high-moisture items. Overall, you’ve got a chef that’s willing to use this product in my operations.”

CAROLYN MEGEE
EXECUTIVE CHEF
SPLENDID FARE CATERING
WASHINGTON, DC

“I loved working with Plenish high oleic soybean oil. It provided the flexibility I needed to complete an entire menu, from sautéing vegetables at a high smoke point, to making pesto sauce and vinaigrette’s for my salads. My team was able to use the oil interchangeably in all our recipes.”

EVERETT PHILLIPS
EXECUTIVE CHEF
IOWA STATE UNIVERSITY DINING
AMES, IOWA

“We conducted a side-by-side fry test in our new Conversations student dining facility with Plenish high oleic soybean oil and low-linolenic soybean oil. Foods fried in Plenish were much crisper, tasted less like the oil and left less of a residue on the plate.”

ROBERT L ANDERSON CEC CCE
EXECUTIVE CHEF/PROGRAM CHAIR
IOWA CULINARY INSTITUTE
ANKENY, IOWA

“The use of Plenish oil in cookies produces a very moist and delicious flavored cookie. The oil was very easy to incorporate into the mixture of the cookie and produced a cookie dough that was pliable. And it worked perfectly in the fryers. We fried onion rings, French Fries, sweet potato fries, chicken fingers and other vegetables and the oil performed beautifully. All the food was very crispy, nicely browned and delicious and not oily. It is a great all purpose oil.”

GEORGE FORMARO
EXECUTIVE CHEF AND OWNER
CENTRO, DJANGO, GATEWAY MARKET AND SOUTH UNION BREAD CAFÉ
DES MOINES, IOWA

"Plenish high oleic soybean oil is great for frying foods. It's neutral characteristics allow the full flavor of the food being fried to shine without being overpowered by an oily taste."

KEITH MILLER
EXECUTIVE CHEF
HOTEL DUPONT
WILMINGTON, DELAWARE

“We were pleased with the results of Plenish high oleic soybean oil in our operations at the hotel, in both the fryers and stove top. Foods cooked in Plenish seemed to have a crispier texture and no noticeable change in taste, which is important to our customers. We also noticed less build-up on our frying pan when using Plenish, a significant benefit for our operations.”

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