Brindille

At Brindille in Chicago, a Pacojet made in 1996 has been part of the kitchen for decades – and continues to inspire creativity, consistency and new ideas.

To celebrate the longevity of Pacojet in professional kitchens, Pacojet launched the “Oldest Pacojet” competition in the U.S. Brindille in Chicago entered with a Pacojet 1 made in 1996 – and took home the title.

A Pacojet That Has Stood the Test of Time

For Chef Will Jacobson, Pacojet has been part of his professional kitchen life for 20 years. When he joined the team at Brindille, he was happy to find a Pacojet already in the kitchen – a familiar piece of equipment that had long been part of his way of working. Today, the Pacojet is used multiple times a day by several members of the team. “It is a workhorse. It’s built well,” says Chef Will Jacobson.

Beyond the Sweet Side

What started primarily with desserts has evolved into applications across the entire kitchen. At Brindille, Pacojet is used for daily sorbets as well as savory preparations, from appetizers to desserts. This versatility can be seen in dishes such as a Beet Mosaic Salad with Peaches and Goat Cheese Mousse from the Pacojet or Raw PEI Oysters with Seaweed and Cider Vinegar Sorbet made with the Pacojet. For Chef Will Jacobson, the Pacojet offers a way to rethink familiar ideas, create new textures and explore new possibilities. “It allows us to have more creativity in what we’re doing,” he explains. During the pandemic, the team also used Pacojet to produce individual ice creams for takeaway, giving the restaurant another way to engage with guests and keep the business moving.

A New Chapter with Pacojet 4

When the “Oldest Pacojet” competition was announced, the team at Brindille realized they might have a contender. The serial number was submitted, and a few weeks later, the team learned that they had won. The prize was a Pacojet 4, bringing the latest generation of Pacojet into the kitchen. Will is particularly excited about the new processing possibilities and quieter operation, which give the team more flexibility during service. “It also gives us the opportunity to multitask while the Pacojet is running, ,” says Chef Will Jacobson.