As the benchmark rises for
foods that consumers find enticing and pleasing to the senses, food companies
are turning to corporate chefs for their expertise in giving foods a “made
from scratch” perception with superior taste and appearance. Today's chefs
are expected to work in partnership with other departments, such as R&D and
marketing, to help ensure new product success.
Chefs bridge the gap
between “the gold standard” and the food scientist's often technical
approach to formulating products. The results are products that meet customer
expectations for truly good-tasting foods that are still within the parameters
of a cost efficient manufacturing process.