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For 34 years, the preparation of fine food has been Paul Becher's profession.

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Today in the kitchens of Sarah Lee, he prepares the world's first superlative frozen entrees

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and side dishes, like chicken and noodles au gratin and chicken Sarah Lee, with the

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traditional care that made Sarah Lee famous.

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The chicken themselves, we cook it in a broth.

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It simmers during a whole day and it's always cooked in the same manners, always.

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The important thing in the recipe is that the big batch has to taste exactly the same

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as the one in the experimental kitchen.

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You know, our products are prepared exactly the way they are developed and there is no

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side way or bypass.

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The product is perfect when it goes on the market.

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Sarah Lee entrees and side dishes.

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There's never been anything like them in your supermarket freezer.