The Wainer family has developed a reputation of supporting and working with farms, farmers, and small producers, sourcing the world’s finest ingredients for chefs. Dr. Henry B. Wainer has been recognized and cited in numerous publications around the world as the “Produce King,” and the “Willy Wonka” of produce. He has received a doctorate degree from Johnson & Wales University, the largest culinary school in the world, for his integrity that he has displayed in searching out these wonderful ingredients for chefs, and as a world leader in food safety. Henry always says, “If you come to my house, I will welcome you and share the bounty of the seasonal harvest.” What better way to share this food experience than when he opened the Jansal Valley International Kitchen. What an amazing opportunity for culinary students to train while observing and participating in numerous culinary presentations, food tests and tastings.

Along with the most knowledgeable consumer marketing pundits, Chefs from hotels, restaurants, cruise ships, conclaves from the airlines retailing, food writers, and food competitions are constantly being hosted in the Jansal Valley International Kitchen. Our kitchen is designed so that a hundred chefs can work comfortably side by side, equipped with full audio/visual capabilities, and has a seating capacity for 48 viewers. The full dining room adjacent to the kitchen where the results can be presented with linen, crystal and china afford the participants the ability to share their thoughts and experience of cooking with the most diverse array of fresh produce and specialty food ingredients, all hand picked from the worlds finest farms. The results of the kitchen have been spectacular, far beyond the company’s expectations. The building in which the kitchen is housed was built in 1890. Henry Wainer’s insight was to take visiting retailers expectations to an even higher level. He has created a spectacular 6,000 square foot hospitality center and meeting room on the fifth floor of the historic old mill building, (with a staircase up) and onto the roof, overlooking the historic harbor of New Bedford, Martha’s Vineyard, and the Elizabethan Islands in Massachusetts, USA. The connection is ingenious. The hospitality suite accommodates up to fifty guests comfortably, wherein the leading edge of high technology exists. The ability to access the Internet instantly is but a small part of its capabilities.

The hospitality suite can immediately create video conferencing of a number of groups throughout the world with precise high-resolution video and sound. The 8,000 customers of Sid Wainer & Son have open access to this facility. A private elevator brings you to this incredible beautiful suite, which has full service of food and wine. The meeting room accommodates 120 guests in an atmosphere of Old New England. Store owners, retailers and consumer marketing experts from around the world are anticipating coming together not only to plan the foods of today, but determine and plan what trees to be planted, crops farmed, and products produced in years to come. Sid Wainer & Son for years has had “menu planners,” planning crops with large and small farms internationally.

Henry is quoted as saying, “We enjoyed hosting the Boston Epicurean Club, the oldest chef’s society in America, followed by a celebration of the olive oil harvest. I am proud to be the only American ever to be a part of the consortium of Tuscan olive growers. We welcome chefs from around the world to come experience our ingredients and plan the menus of the future.”