Bruce Aidells

Bruce Aidells's culinary career began in 1979 at a small charcuterie, Poulet, in Berkeley. In 1983, Aidells Sausage Company was created to produce Cajun-style sausages for chefs in the Bay Area. The line grew and Bruce began showing his sausages at the Fancy Food Show, winning awards for Outstanding Meat and Outstanding Product Line. Bruce has written 12 cookbooks, mostly on meat and sausage cookery.