Discussion on your blog today
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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.
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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!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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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!
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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!
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?
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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!
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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!
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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!
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