Ric Flitton Recognized by Worldwide Branding for Excellence in Business Management

    ST. LOUIS, MO, June 27, 2015 /24-7PressRelease/ -- Ric Flitton, Chief Operations Officer and Co-Founder of Team Preservanade , has been recognized by Worldwide Branding for showing dedication, leadership and excellence in business management.

With a background in business management that spans 32 years, Mr. Flitton demonstrates an expertise in all aspects of the food and beverage industry. As the Chief Operations Officer and business partner of Ketrina Ltd., he is responsible for handling all aspects of business planning and marketing for Preservanade, a new-to-market innovation in the food industry, created by his partner Leon Corbin.. This marinade is unlike any other in that it doubles as an all-in-one cooking and preserving condiment. Preservanade enhances flavor, tenderizes and restores meats that have freezer burn, and reduces salmonella. In a recent interview with Mr. Flitton, he noted that Preservanade works incredibly well on meats that have been frozen for up to two years.

Mr. Flitton has been successful because of his hard work and perseverance. In recognition of his excellence over three decades, he was named executive of the year by the National Association of Distinguished Professionals, and he earned the title of Professional of the Year in business management by Worldwide Branding. As he looks ahead, Mr. Flitton intends to take Preservanade to the global market while Mr. Corbin continues to expand the product line. Preservanade received the 2013 gold medal award for innovative excellence in the food and beverage category from INPEX, an international event in Pittsburgh.

HOW IT ALL BEGAN
When I couldn't find a sauce in the stores for gourmet grilling, I decided to make my own! My first time using my finished product for grilling, my neighbor sent his son over to my house to ask what was the name of my charcoal, I said Kingsford. The son returned a few minutes later and stated that my Dad uses Kingsford but his food doesn't smell as good as yours. I told him it was my own special sauce for grilling. A few minutes later his Dad came over in awe of the aroma and wanted to taste my ribs & steak. I gave him samples of both and after the first bite he wanted my recipe. I politely said no, however I will make a special bottle for you and after he turned down the pint size sample I had offered, I asked him how much would you like? He stated about a gallon should do as he continued to devour my steak and ribs. I smiled and said, You're kidding, right? He said, No, I am very serious about this sauce and I want to impress my family and friends!" I was shocked by his comments, but I made a gallon for him anyhow. Shortly after he received his first gallon, he returned and wanted more, only this time, he requested two gallons. I burst out in laughter and AWE and asked him if he was drinking the sauce, he stated, "No sir, I shared it with my family members and friends and now it's gone." I reluctantly said to him, "Well...," and he jumped in and said, "I will pay you whatever you ask, please just make the sauce for me, we're all spoiled now!"

The next shocking experience for me was while at work and heating up my lunch in the microwave, leftover grilled hot dogs from my weekend cookout. There were five friends in the lunch room and they wanted to know what I was heating up, I said hot dogs they said "Liar, liar, pants on fire. What is it really?" Again I said hot dogs as I was taking them out of the microwave. All five of them wanted to taste my gourmet-smelling, full-of-flavor hot dogs.

I was not thinking about what my neighbor had previously said about my ribs and steaks or my sauce. The same thing happened all over again. I shared the story about my neighbor and of course they said we are your coworkers and friends and what about making some for us. "We'll also pay you, how much?" I said, "I don't know. I have never made it to sell. I will have it ready for you on Wednesday."

When I delivered their orders there were several more people waiting for me, because they heard about this fantastic gourmet sauce for grilling and cooking and they wanted to place their orders also. To make a very long story short I would spend all of my days off supplying my neighbors, friends, coworkers and my family with my gourmet marinade. Then one day, my loyal customers suggested that I make it in larger quantities and sell it in stores so they could just go to the store and buy it instead of waiting their turn for another order.

Corbin's Classic Marinades were created in multiple flavors and by now at the insistence of my loyal customers. Five years later, Corbin's Marinades was introduced to a major store chain in St. Louis and 3 other major chains throughout the St. Louis metro area within the next 3 years. Award winning Preservanade deserves a great big thank you from my neighbors my family and my very good friends and I owe my success to all of them with gratitude.
--Leon Corbin

"Gourmet to the Bone"
-- Iren Case, Anchorage, Alaska

Read a review:
Ric had been telling me about the virtues of Preservanade for some time. I had tried it on some burgers and it tasted pretty good but I felt cooking sauces are a dime a dozen. According to the advertisement he showed me it was supposed to do a lot more than taste good.

I had a front quarter from a deer in the freezer. It had been there about a year and a half as I never got around to fixing it. Now that it was freezer burned and dried out, my wife did not think it was a good idea to cook it, especially since it had partially thawed and refroze during a power outage. One evening we were talking about Preservanade again so I decided to put it to the test. We took the whole quarter and put it in a roasting pan, poured Preservanade over it, put aluminum foil over it and stuck it in the oven for two/three hours.

What came out of the oven was not the dried-out, freezer-burned venison we put in. The juice from the meat was a couple inches deep in the pan. It smelled like a prime roast beef. We sliced a piece off very easily as it was so tender and juicy. I cut a piece to eat from the slice with a butter knife! If I had not been there I would have sworn the meat had been switched. It was not only juicy and tender but tasted great! Even more surprising the bottom of the pan cleaned up with no scrubbing. That was the best venison I ever had.

After I admitted that the Preservanade did everything advertised, I felt if anyone would give this product a fair try, they would be convinced as I am that it can and will do everything advertised: marinade, tenderize, eliminate freezer burn, enhance the flavor and prevent burning and sticking. I was so convinced, I invested in it (my first investment in anything).
--Mike Snyder, Lieutenant Colonel, USMC, retired

For more information, visit www.preservanade.com.

Preservanade Improvements
As of 2015, Preservanade is MSG Free and contains no Trans Fats or Saturated Fats.

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