Our Mission:
In The Valley VEGAN mission statement is to bring 100% Plant-Based entrees to market that are quick and easy to enjoy.
In The Valley Vegan product line are amazing entrees that can be enjoy in minutes from a frozen state. In
The Valley Vegan entrees are 100% Plant-Based with no animal-by products and are made with Beyond Meat. We have secured a licensing deal with Beyond Meat. We feel with the branding of Beyond Meat on all our packaging, will give us that much needed credibility that a new line of product will need in a very crowed space. Beyond Meat product are made with intention. They combine expert innovation with simple, non-GMO ingredients to deliver the meaty experience you crave without the compromise. We would like to mention that our products are a great source of protein, Potassium, and Iron. In The Valley Vegan products has no cholesterol, antibiotics, and no hormones. In The Valley Vegan entrees should be a great fit for those who are looking for that healthier choice for themselves and their family. The first of many to come to market.
A’ la carte Brand was founded as a chili restaurant called Chili L.A. in the year of 1995 in the back of a carwash in Inglewood, CA. Founder, Norm Jones had a vision and a passion for cooking good food. While at the carwash one day, Norman observed the amount of traffic that passed through daily and thought about the type of business that could be a successful partnership at such a location. After speaking with the owner, Norm was able to build out space in the back of the carwash and sell the chili that had become famous amongst his family and friends. With his perfected chili recipe and his vision, he launched Chili L.A. His first year in the restaurant was challenging as he was also working fulltime as an engineer and trying to run the restaurant.
Norm decided to leave the engineering job and focus on the restaurant. Personal challenges in his family life and unusual rainy conditions for LA caused the carwash and chili business to struggle and close over the next few months. After reopening the chili restaurant became a success and Norman utilized his engineering experience and decided to scale his products and go into manufacturing. He took over a USDA manufacturing plant that he had been subletting and his perseverance paid off when he was asked to do a tasting for Ralph’s market. Partnering with Ralph’s to place his prepackaged bowls of chili was a milestone in Norm’s success for the Chili L.A. brand. From there he partnered with Bristol Farms to also place his prepackaged bowls of chili. His next partnership was with Dodgers Stadium to provide 2 oz portions of chili for chilidogs. Looking to expand the restaurant opportunities, Norm partnered with Chevron and opened his second Chili L.A. restaurant in Playa Vista, CA.
Realizing chili was a seasonal product Norm looked to expand the business by helping others bring their beloved family recipes to market. He does this today with the help of his team of testers, nutritionist, packaging plants, marketing, and respected relationships within the industry.
Throughout the years Norm has researched the market and found there is a demand for healthy and delicious entrees and side dishes. He also found there is a large population of consumers that not only look for healthy and delicious products, but that are also Vegans. Along with this, in today’s fast-paced world families never seem to have time to cook a nutritional meal. Norm decided to take some of his favorite entrees and side dishes and launch a new vegan line that’s called In The Valley Vegan.
This line is 100% Plant-Based no animal by-product made with Beyond Meat. After coming up with what he thought was an amazing vegan line he reached out to Beyond Meat to see if he could secure a licensing deal. Covid hit the US and the world in March of 2020, and it goes without saying everyone was locked- down. As everyone knew this was going to be a very challenging time, Norm decided to spend his Covid lock-down time in the kitchen creating his new Vegan line, In The Valley Vegan. From the first recipe, the last samples sent out to the Beyond Meant team around the country to last signature, Norm did secure a licensing deal with Beyond Meat. This Vegan line ingredients are a great source of potassium, protein, and Iron our vegan line has lower sodium, no cholesterol.
