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(Medical-NewsWire.com, December 07, 2012 ) San Francisco, CA -- Five-star cooking does not have to be left to the professionals any long. With just a simple drop-in at a Gourmet Pantry and perhaps a handful of classes, anyone can make great food from their home.
The Gourmet Pantry, which is owned by one Roya Gharavi, provides specialty foods and cooking classes that encourage individuals to enjoy top-quality cooking. The company houses all the necessities for creating high-end meals, as well as a shared caring for great food.
The force behind the business is the sincere desire for a sharing of that passion with anyone interested.
“The goal of the Gourmet Pantry is to provide the community with the products that they can’t find anywhere else,” said Nikki Martin, a Gourmet Pantry employee.
“We try to stay up-to-date with the latest trends in cooking so that the customers can feel like it’s not just a store where you come in and find what you want and leave, but where you build relationships with people.”
It was just over a decade ago when this type of business simply did not exist. Creator Gharavi, who successfully owned her own restaurant since she was 21, saw the opportunity as a new challenge. The difficulty in the new business was that when she needed supplies for specialty items, she had to travel. Today, Gharavi does what she can to ensure the Gourmet Pantry satisfies all the needs of its customers.
Gharavi paid close attention to what her customers were saying with collective feedback, and accumulated an understand of just what customers needed.
“It’s a handpicked selection,” said Gina Geren, field sales manager on Premise Wholesale, and wine vendor for the Gourmet Pantry. “[Gharavi’s] tasted all the wines on the shelf.”
It is not just what is in the store itself, as Gharavi continually searches for items that can promote healthy eating.
But the Gourmet Pantry goes beyond mere product selling, and the owner ensures there is also an experience that goes with frequenting the business, with cooking classes.
The classes range demo-based to knife skills, and even mastery of specific cuisines. Most classes hold 12 to 15 students, which helps create a pointed and intimate learning environment, that lends itself to conversation and idea-sharing.
“They get to eat really well and sample everything,” Gharavi said. “Things that taste good and are made with good ingredients — you crave for it and remember it.”
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