Good-Bye Smell is a professional foaming cleanser developed by a Physician-Chef, that totally eliminates food odors (fish, garlic, onion, etc.) from your hands and under nails, while providing a clean and smooth feeling of freshness.
Fast acting and economical, it's alcohol-free, and can be used in professional cooking facilities and restaurants, as well as home kitchens and outdoor cooking. It is gentle enough for frequent use and will not dry hands.
Good-Bye Smell is an expert solution to effectively eliminate pungent odors. Ideal for outdoor activities such as camping, fishing, barbeque, etc.
Just pump foam into dry hands, rub briskly including under nails until foam disappears, and then rinse. Repeat if needed.
You may also try it on other non-porous kitchen and utensil surfaces to ensure they become odor-free.
ANTIBACTERIAL: kills 99.99% of common germs.
A diversified company that discovers, develops, manufactures and markets innovative products.
Bernard Group Technologies develops and produces a wide range of nontoxic, non-corrosive, innovative antibacterial, virucidal and fungicidal products, designed for commercial and industrial use, as well as for personal care and well being. All our products are developed under the strictest quality controls, meeting or exceeding current health and environmental regulations. Our state-of-the-art research and production facilities, guarantee that every Bernard Group Technologies product is of the highest quality.
Bernard Group's highly specialized formulations are derived from BerChick™, a second generation, nanomolecular Benzododecinium bromide -- a unique molecule with powerful odor-fighting capabilities. It is non-irritating and environment friendly and can be used in a wide variety of applications.
Available at the A&P Family of Supermarkets
BabiesRus -ONLY ONLINE
KINGS COOKING STUDIO EVENT on May 18th & May 19th at the Short Hill Cooking Studio and the Bedminster Cooking Studio, NJ with Celebrity Chef Ralph Pagano as host cooking and teaching special cooking techniques before a live audience. Sponsored by goodbyesmell™.
MEMBER OF NACDS (National Association of Chain Drug Stores).
Bernard Group Technologies, LLC is participating as an Exhibitor at the NACDS Marketplace Meeting in Boston, MA on June 28 – July 1, 2009. Please visit us at Booth# 1081 and “put it to the test”.
March 09:
good bye smell® & Chef Ralph Pagano will join Hip 4 Kids, a non-profit to
teach children, young adults and their parents about healthy cooking in
order to combat childhood obesity and type II diabetes for a charity
fundraiser. New York, NY
good bye smell® to sponsor Chef Ralph Pagano "Quickbites" WA1A 107.1 /
News-Talk 850 WFTL with live on air over 200,000 households in Florida
Launch good bye smell® Kings Super Market, 25 locations NJ
Launch good bye smell® White Rose Distribution, Carteret, NJ
Launch good bye smell® C&S Wholesale Grocers - Nation's 2nd Largest Wholesale Distributor Keene, NH
February 09:
Launch into D'Agostino Food Markets, 25 locations, Manhattan, NY
Launch good bye smell® commercial in South Florida
January 09:
Launch our first good bye smell® commercial in Northeastern US
December 08:
Received endorsement from Chef Ralph Pagano, a true culinary adventurer,
who has been called "The Indiana Jones of the Kitchen" is always on the
hunt for something great.
November 08:
Launch into 10 U.S. states (Connecticut, Massachusetts, New York, New
Jersey, Pennsylvania, Delaware, Maryland, Virginia, and the District of
Columbia) and Florida: 485 locations.
Ralph Pagano,
Chef & World Traveler
In his Two decade career as a chef and restaurateur Ralph Pagano has delighted New Yorkers, The Hamptons and Floridians, with his delicious interpretations of world flavors. Pagano’s signature style is taking classic dishes and re-mixing.
His attention to detail, delicate touch and keen sense of taste makes his food simple, fresh and delicious. Ralph's balance of flavor comes from a distinct ethnic background and world travel. He uses a cache of International spices, mixed with Italian style and stirred with classic French techniques to create what he calls “Vacation Cuisine”
Ralph is a veteran of great kitchens both domestically and abroad and he is the host of the travel /Cooking show called PRESSURE COOK. In this High Def television show, airing all around the world, Ralph is dropped off somewhere in the world and he has to use his wit and culinary charm to get jobs to earn enough money to buy his plane ticket home. It is a real culinary adventure.
Ralph is no stranger to TV. He has successfully going to hell and back with Gordon Ramsay in HELLS KITCHEN and the epic Battle Barramundi versus Bobby Flay on IRON CHEF AMERICA.
Ralph can also be heard on his syndicated radio “quickbytes” where he gives the recipe for the day and his take on the world.
Ralph can be seen at all the big food events, mixing it up and teaching his style. Eat, Drink and be Merry is his mantra.
Ralph, a graduate of the Culinary Institute of America, has worked his way thru some of the best kitchens in NYC. After working and learning at such legendary restaurants as The Sign of The Dove, One if by land Two if by Sea, The HudsonRiver Club and The River Café, Ralph has created a style all of his own. He gained noteworthy accolades with his executive chef roles at West Broadway Restaurant, Bobby Van’sSteakhouse & Chef /Owner of The World Pie restaurant group, Ralph created a cult following and he has set off on his own to try and feed the world.
You can find Ralph at his website, www.kitchensynx.com to find out where he is going and what’s next from this successful world traveling chef.
