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SPECIAL EVENT: Hydrocolloid Demo
Sunday, July 12 from 12:30-2:30 PM
at The Institute of Culinary Education

SUMMARY:
This unique, three-part demonstration focuses on hydrocolloids and their savory and sweet applications. Increasingly found in kitchens around the world, hydrocolloids are starches and proteins that allow chefs to push the boundaries of creativity thanks to their varying gelling properties.

To sign up:
Please call the The Institute of Culinary Education: Recreational Division at 212-847-0770 or email RecreationalDivision@iceculinary.com

The Institute of Culinary Education is located at
50 West 23rd Street
between 5th and 6th Avenues
New York City

WEBSITE with MORE INFORMATION:
http://www.iceculinary.com/professional/caps.shtml

Hydrocolloid Demo : Presented By:
Tim Koerner, John E Koerner & Co
Chef Anthony Caratozzolo, Beau Rivage Resort and Casino

  • Savory and Sweet Applications Using the Texturas line from elBulli, demonstration of Spherification with Melon
  • Reverse Spherification with Olives
  • Emulsification with Smoked Chocolate Ganache, with Chocolate Mousse and Honey Centers
  • Emulsified Foams with Grand Marnier
  • Chocolate Frozen Foam
  • Spaghetti and Stuffed Ravioli made with Gelification
  • Smoked Fish with Carta Fata (Magic Paper).

    Tim Koerner is president of John E Koerner & Co, a bakery and specialty food service distributor in the southern United States. The company has been specializing in pastry, high-end restaurants, and casinos since 1999.

    It imports elBulli’s Texturas from Sole Graells in Barcelona, and works closely with many European chefs and the products that they develop.

    The Koerner company distributes products from its 100,000-square foot facility in New Orleans, and is an active sponsor of the World Pastry Competition on a national and international basis, and of the Coupe du Monde de Pâtisserie in Lyon.

    Anthony Caratozzolo is executive sous chef of Beau Rivage Resort & Casino in Biloxi, Miss. He has worked as part of the opening team of the Aladdin Resort and Casino in Las Vegas and at Gold Strike Casino Resort, MGM Mirage’s sister property in Tunica, Miss. Following Beau Rivage’s dramatic renovation in 2006, Caratozzolo returned to Beau Rivage after two previous stints there at various stages of his career.

    As the second in command of an operation that oversees more than 600 culinary staff---a position he holds since January 2007---Caratozzolo is responsible for all of the hiring, staffing and training, as well as food product ordering, quality and preparation.


    To sign up:
    Please call the The Institute of Culinary Education: Recreational Division at 212-847-0770 or email RecreationalDivision@iceculinary.com

    The Institute of Culinary Education is located at
    50 West 23rd Street
    between 5th and 6th Avenues
    New York City

    WEBSITE with MORE INFORMATION:
    http://www.iceculinary.com/professional/caps.shtml





Our History

The Koerner Company was founded in 1907 by John E. Koerner, whose aim was to provide his customers with world-class products and service. This remains our guiding principle today.

For the first forty years, we were commodity brokers for food and grain. In 1949, the John E. Koerner Company moved into our first warehouse located at Julia and Magnolia streets in New Orleans. Adapting to the needs of some diverse industries, the Koerner Company began providing supplies to such customers as Holsum, Sunbeam, Jax & Dixie Beer and soon became known as experts in the grain industry. In 1957, we introduced the Koerner brand ‘Big Chief’ flour and followed up with ‘Indian Girl’ corn flour. These fine products are still among our most popular today.

In 1964, The John E. Koerner Company bought a small bakery distributor named Allstate, expanding both our customer base and our product offering.

Where We Are Now

Our original Julia Street warehouse is now the site of the 50 yard line in the Louisiana Superdome. We have since moved to a modern distribution center in the Elmwood Industrial Complex. With over 75,000 square feet of warehouse space, including over 20,000 square feet of frozen storage, we are able to adjust to our customers’ needs. We now distribute basic commodities along with a variety of specialty grains, mixes, fillings, frozen desserts, chocolates, juices and gelato, just to name a few.

From our New Orleans warehouse we deliver six days a week. Our drivers know the outskirts of Lake Charles, the back-roads of Alexandria, the road construction in Jackson, MS, the beaches of the Florida panhandle, and almost every stop in between.

The Koerner Company is actively managed by third and fourth generation Koerners who are still committed to the tradition of bringing quality products and service to their customers.


The John E. Koerner Company Future

Still privately held, the John E. Koerner Company is staffed by a team of professionals dedicated to preserving the integrity of the Koerner Vision. We continue to be pioneers for new products for our customers and for ourselves. We have up to the second communications among vendors, customers, and staff giving us the ability to service you when it matters most. We are proud of our past and are prepared for the future. We invite you to join our success!

Our Mission:

To achieve long-term growth as the best and most efficient specialty distributor by responding to our customer needs with honesty, accuracy, and reliability.

Become a Koerner Customer!

We are able to offer special payment and shipping options to our fully qualified customers. Please download this .PDF application, fill it out and fax it back to us so we can get you started! Click here to get your application!

       
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John E. Koerner & Co., Inc. : 4820 Jefferson Highway : PO Box 10218 : New Orleans, LA 70181-0218
Office 504.734.1100 or 800.333.1913 : Fax 504.734.0630
koerner.sales@koerner-co.com


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