Today we’d like to introduce you to Pascal Besset.
Pascal , please share your story with us. How did you get to where you are today?
Beginning his career in Monte Carlo at age 17 as an apprentice for a five-star kitchen, Pascal passionately refined his craft over the next 15 years with the guidance of his father’s longtime friend turned mentor, Cesar Merline (Chef and Maître Charcuterie). Cultivating his expertise in the specialized branch of Charcuterie in the culinary lands of the South of France, Monte Carlo, Corsica and Paris, Pascal worked alongside gourmet giants like Bernard Broust and Mr. Langlois (Silver Medal M.A.F and M.O.F. Chefs in Charcuterie, at the Gaston Lenore School).
During the second half of his career, Pascal held the Executive Chef honor at six different five-star hotels in France and California, two of which have been ranked Top 10 hotels in the world. At age 30, Pascal made the journey to California to continue growing his culinary career. Fast-forward to today, and you can find Angel’s products in many high-end restaurants, retail shops, and distributed across the United States by gourmet food companies.
Angel’s continues to grow with a newly-renovated distribution center complete with a storefront, an online shop, and stunning tasting room located in Carlsbad.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
In the beginning, it was a passion and dedication to the craft that made everything possible. The struggles arose in understanding the availability of seasonal proteins, and a large learning curve to come to understand the consumers experience in terms of size, shape, packaging, and palate preferences. This process of trial and error cultivated a new sense of how to reach the consumer, albeit it was different from what I knew and wanted to produce. The catch 22 of making what I know and producing what the consumer wants. Ultimately, the learning curve gave me the opportunity to bring my craft to the table and share my passion with the world.
Angel’s Salumi & Truffles – what should we know? What do you guys do best? What sets you apart from the competition?
Angel’s Salumi & Truffles has a mission to provide top quality, uniquely handcrafted salami to the sophisticated palate. Our artisanal products are made with the finest natural meats available and enriched with nuances of European and Mediterranean flair.
Our focus is dedicated to creating culinary magic, while elevating your favorite dishes to gastronomic luxury. With every taste, you’ll encounter the history of passion and the years of dedicated worldly experience that goes into each product.
Our company specializes in handcrafted, small batch artisan charcuterie and gourmet truffle products. We specialize in using 100% of the proteins to create the salumi with unique game meats. We are the only company in the United States that offers (5) wild game salumi and wild boar prosciutto in the United States.
We are most proud of establishing a reputation for quality and consistency, while supporting the culinary community to stay innovative and staying in demand for all of our products.
What is “success” or “successful” for you?
I define success in the ability to find happiness in what you do every day, while also being surrounded by amazing friends and a loyal professional network. I have remained inspired by constantly creating new products, creating gourmet gift baskets to bring the chef’s table to your home, and finding the gratitude to be able to do what I love every day.
Pricing:
- Products online from $12-$300+
- Individual products and gift baskets available for any occasion
Contact Info:
- Address: 5621 Palmer Way, Ste B
- Website: https://angelsalumi.com
- Phone: 760-931-1324
- Email: pascal@angelsalumi.com
- Instagram: https://www.instagram.com/angel_salumi/
- Facebook: https://www.facebook.com/AngelsSalumiTrufflesLlc/?ref=bookmarks
- Twitter: https://twitter.com/angelsalumi
- Yelp: https://www.yelp.com/biz/angels-salumi-and-truffles-carlsbad
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