Celebrating 30 Years of Culinary Excellence at Stampede Culinary Partners

Stampede Culinary Partners Celebrates 30 Years of Innovation

On January 14, 2025, Stampede Culinary Partners, Inc. proudly celebrated its 30th anniversary, a remarkable milestone that underscores three decades of culinary innovation, dedication to food safety, and strong partnerships within the foodservice industry. Since its founding in 1995, the company has transformed from a modest operation in Chicago into North America’s premier sous vide manufacturer, now serving over 40,000 restaurants and 60,000 retail stores across the continent.

A Journey of Growth and Excellence

From its humble beginnings, Stampede has established itself as a significant player in the culinary sector. The company proudly serves around 500 foodservice brands and has built robust relationships with approximately 2,000 distributors. This milestone not only commemorates the company's achievements but also honors the dedication of its team and the trust placed in it by long-standing partners.

Brock Furlong, the President and CEO of Stampede Culinary Partners, expressed his pride in the company's accomplishments over the past three decades. He noted the importance of innovation, commitment, and teamwork as fundamental elements that have propelled Stampede to its current status in the industry.

Celebrating Spirit Week

In recognition of this significant occasion, Stampede organized a week-long celebration dubbed 'Spirit Week' from January 13 to 17, 2025. This event featured special lunch gatherings, raffles, and recognition ceremonies to honor employees’ contributions to the company. The festivities also included commemorative plaques presented to long-standing partners, some of whom have collaborated with Stampede for many years.

Additionally, Stampede encouraged customers and partners to share their experiences on social media using the hashtag #Stampede30Years, further enhancing the sense of community and shared milestones.

Innovating for the Future

As Stampede Culinary Partners celebrates this landmark anniversary, the company looks to the future with a commitment to continue innovating within the culinary landscape. Key focus areas for the future include advancements in sous vide technology, maintaining high standards of food safety, and providing custom product solutions tailored to evolving market demands.

In recent years, the company has significantly invested in its facilities, including a new production hub in Sunland Park, New Mexico, and expansions into Cambridge, Ontario, and Alma, Georgia. Each location emphasizes food safety and quality, reinforced by a rigorous commitment to BRCGS food safety standards, which the company consistently excels in.

Moreover, Stampede has expanded its Butcher Certification Program in collaboration with New Mexico State University, which enhances the skills of its employees in butchery as both an art and a trade. This program exemplifies the company's continuous commitment to education and employee development.