<![CDATA[Discussion on your blog today]]>Per our conversation on the webcast today you ask me to respond on Meatgistics. Yes I’m a researcher in the food industry. I have many colleagues that are research chefs as well as myself. I appreciate the forum and believe it is a great format for many in the industry.

]]>https://waltonsdev.nodebb.com/topic/1289/discussion-on-your-blog-todayRSS for NodeFri, 11 Sep 2026 01:40:20 GMTWed, 01 May 2019 23:11:25 GMT60<![CDATA[Reply to Discussion on your blog today on Fri, 03 May 2019 22:01:56 GMT]]>Dave R I don’t have any have much pro experience in food but I can still dream. I would probably prefer that kind of food job over restaurant.

]]>https://waltonsdev.nodebb.com/post/5310https://waltonsdev.nodebb.com/post/5310Fri, 03 May 2019 22:01:56 GMT<![CDATA[Reply to Discussion on your blog today on Fri, 03 May 2019 21:52:51 GMT]]>Joe Hell
Check out larger food corporations. The jobs are out there. Good luck. DR

]]>https://waltonsdev.nodebb.com/post/5309https://waltonsdev.nodebb.com/post/5309Fri, 03 May 2019 21:52:51 GMT<![CDATA[Reply to Discussion on your blog today on Fri, 03 May 2019 21:45:32 GMT]]>Jonathon
I would be happy to participate. Just let me know in advance. Happy to answer questions on Meatgistics, if appropriate.

]]>https://waltonsdev.nodebb.com/post/5307https://waltonsdev.nodebb.com/post/5307Fri, 03 May 2019 21:45:32 GMT<![CDATA[Reply to Discussion on your blog today on Fri, 03 May 2019 19:10:51 GMT]]>Dave R Thats somewhat close to my first guess and it sounds fascinating! If we ever do a podcast and we ever have guests we might want to have you on!

]]>https://waltonsdev.nodebb.com/post/5298https://waltonsdev.nodebb.com/post/5298Fri, 03 May 2019 19:10:51 GMT<![CDATA[Reply to Discussion on your blog today on Fri, 03 May 2019 11:49:59 GMT]]>Jonathon the entails working with internal marketing groups and sales to create and improve new products. The scope is across all categories of the food industry. CPG, Food service, Schools, C Stores and Club Stores. We work with customers and other culinary departments on new products, ideas, menu creation, utilizing current and new equipment and back if house limitations. It’s a great profession, similar to a Food Scientist, or Product development professional. Does this help?

]]>https://waltonsdev.nodebb.com/post/5291https://waltonsdev.nodebb.com/post/5291Fri, 03 May 2019 11:49:59 GMT<![CDATA[Reply to Discussion on your blog today on Thu, 02 May 2019 21:14:49 GMT]]>Jonathon I need to find out where to send my application!

]]>https://waltonsdev.nodebb.com/post/5287https://waltonsdev.nodebb.com/post/5287Thu, 02 May 2019 21:14:49 GMT<![CDATA[Reply to Discussion on your blog today on Thu, 02 May 2019 14:32:46 GMT]]>Dave R So I have to ask, what exactly is a research Chef? In my mind I see people trying to find a way to make “ready to eat” meals taste and stay fresh and then giving that information to companies who make those meals. Is that anywhere near close to what you do?

My other thought is someone who looks into “new” methods of cooking in a commercial kitchen or restaurant and goes around and trains kitchen staff on how to best serve their customers?

Either way, it has to look GREAT on a business card!

]]>https://waltonsdev.nodebb.com/post/5277https://waltonsdev.nodebb.com/post/5277Thu, 02 May 2019 14:32:46 GMT