Our Nestlé "Hot Pockets" Adventure #Hotterpockets

As a member of the Hot Pockets Blogger Advisory team, I had a chance to take a trip to Nestle headquarters in Solon OH. I was really excited to have a chance to learn more about one of the foods I have loved for years, Hot Pockets. The night before all of the wonderful bloggers headed off to Ristorante Chinato to have a chance to meet with the Hot Pockets Staff. The chef of Ristorante Chinato, Z. Bruell, worked closely with Nestle’s chef Lucien Vendome to create a special Hot Pockets inspired menu in honor of our visit. When we arrived we were greeted by Nestle. It was great to have a chance to talk with them individually. I was able to sit next to the Director of Marketing Daniel Juang, who was really fun to talk to while we enjoyed amazing food. I am a pretty picky eater, but I decided to try almost everything. It was a five course meal!

My favorite things I tried were the Seafood Pot Pie and the Hazelnut Beignets with chocolate sauce and blackberry anglaise. After we filled our hearts with great conversation, and our stomachs with amazing food, we went back to our hotel. I had some time just to relax and watch some television. The bed in the hotel was so comfortable, that I didn’t want to get up, but I had an exciting day ahead of me at Nestle. We met in the hotel lobby and were taken to Nestle’s Headquarters. I wasn’t sure what to expect. I didn’t know exactly what was in store. I couldn’t wait to find out.

 Nestle headquarters is beautiful. They have a WONKA candy machine that I wanted to take home with me. WONKA candy is one of my favorite brands. I have tried them all and love every one of them. There is also a lunch area where the Nestle staff can prepare and eat lunch on the first floor. I thought that was really cool because there was ovens and microwaves, definitely more than just a break room. We headed up to a conference room to learn about Nestle.

Next door Chef Lucien and his staff were creating an amazing breakfast for us. This wasn’t coffee and donuts folks, this was culinary masterpieces. My favorite and I am assuming everyone else’s was the Maple Pecan Bacon. We were all raving over how delicious it was. They were kind enough to explain how to make most of the items. I also had a croissant, which was so buttery and flaky.

I decided to eat light at breakfast because I knew we were going to spend a lot of time eating. After breakfast we returned to the conference room to learn about Hot Pockets. We learned how they come up with ideas for new flavors. We learned exactly what they watch and how they brain storm. We also were broken up in to teams and decided what would make an amazing Hot Pocket.

Here are some Hot Pockets Hot Facts:

• Hot Pockets turned 30 this year
• The majority of the products used in Hot Pockets are from the United States.
• Hot Pockets began in 1983 as Chef America.
• In 2012 Hot Pockets moved to Solon, OH.
• Chef America turned into Lean Pockets in 1987.
• In 2002 Nestle acquired the Hot Pockets brand
• Hot Pockets are more eaten by men ages 13-34. Lean Pockets are more likely eaten by women 25 and older.
• 2/3 of Hot Pockets are eaten by men. 2/3 of Hot Pockets is purchased by mothers.
• Hot Pockets and Lean Pockets are made with fresh ingredients.

There are big things to come for Hot Pockets and I can’t wait to announce them to you at a later date. I am so excited about all the secrets I learned. For now I have been sworn to secrecy, but soon you will know too. So be sure to stay tuned. I will just tell you, my stomach was very happy.

Soon, it was lunch time; we went in to the culinary test kitchen and had the chance to make our own Hot Pockets. If, I had to pick one favorite thing, I think this would be it. I love to cook and I was so excited to know that I was going to have a chance to create something where amazing food comes out of every day. We suited up in our Hot Pockets Chef Jackets and aprons and intently listened to Chef Lucien on how to make a Hot Pocket. 

We were sent to our stations and got to work. We had a choice of many different meats, vegetables, and cheeses. This is where our creative juices were flowing. I had never thought what I would put in a Hot Pocket if I could make my own. Since they have pretty much everything and they are all good, I never really had to even think about it. I kind of just threw together some ingredients that would complement each other and crossed my fingers. I added my own little touches too.

My Hot Pockets turned out marvelously. After lunch we celebrated a fellow blogger’s birthday. They made Shawn Ann a birthday brownie, complete with a candle. I thought that was a very sweet gesture. We also were surprised by a visit from Herbie the Hot Pocket. We took pictures with him. Back in to our comfortable conference room for a little more learning.

When it was time to leave and go to the airport, I felt like we hadn’t been there long enough. Everyone, the other bloggers, The Nestle staff, the Hot Pockets Crew were so nice and interesting. I was a little sad to go. I knew I had to get home to my son, who I also missed. We all said our good-byes and I flew home, with a very full stomach.

We would like to express our special thanks to Sheila, who went on the Nestle trip on behalf of Mama of 3 Munchkins. She rocks, right? Sheila is a professional mom blogger. Her blog is Sheilacakes (sheilacakesblog.com). She lives in St. Petersburg, Florida with her six year old son. When she isn't blogging she loves to travel, cook, spend time with her family and hang out at the beach. 

Disclosure: I am a member of the Hot Pockets Blogger Advisory team. I was sent an all expense paid trip to the Nestle Headquarters in Solon, Ohio. All thoughts and opinions are my own.