News: Kraft Ingredients Names Young Executive Chef
Young is a graduate of Johnson & Wales University, College of Culinary Arts in Charleston, S.C., were he received his classical culinary training. He trained and worked in Lyon, France for one year as an apprentice for French master chef Pierre Orsi. Young also has years of experience working in award-winning fine dining restaurants across the country, including Charleston, S.C., Telluride, Colo. and Memphis, Tenn., working alongside such noted chefs as Memphis’ Erling Jensen, serving as his pastry chef and chef de cuisine. Young also spent four years as the executive chef for Memphis’ oldest fine dining restaurant, La Tourelle, and contributed to the opening of its sister restaurant, Café 1912.
“Chef Young really has a pulse on emerging trends in the food industry, and this provides a strong foundation for our culinary team,” said Paul Kenny, marketing director for Kraft Food Ingredients. “His creativity, classical culinary training and dedication to excellence are a big benefit to Kraft Food Ingredients and ultimately to our customers.”