A corporate executive chef’s perspective on culinary trends and corporate product development.
Prepared Foods talks with Dianna Fricke, CRC, CWPC, director of culinary, National Accounts; and a corporate executive chef with Simplot Food Group, Boise, Idaho.
Fricke earned her culinary credentials with honors from Western Culinary Institute, Portland, and has a bachelor’s with honors in Nutrition and Dietetics from Idaho State University, Pocatello. She has held several culinary positions including those involving college and university foodservice, bakeries, fine dining and catering. She has held several positions at Simplot since joining the company in 1997.
Fricke earned the title of Certified Working Pastry Chef from the American Culinary Federation in 1999 and was the first woman chapter president of the Idaho Chefs de Cuisine. She also was the first woman to receive Certified Research Chef credentials from the Research Chefs Association (RCA) and recently retired from RCA’s board of directors after six years of service.