Sargento Announces R&D Addition
“Our Research and Development Department has a rich history of pioneering new products and flavors,” said Louie Gentine, president of the Consumer Products Division at Sargento. “Glenda’s fresh perspective, knowledge and skills allow us to build on our reputation as a leading cheese provider.”
Before joining the Sargento family, Murray served as development chef at Portionables Inc. in Bellingham, Wash., where she was responsible for sauce concepts and development. Prior to Portionables, Murray held a position as practicum instructor at the Western Culinary Institute in Portland, Ore. Other experience includes employment at the University Club in Portland, Ore., the Stephanie Inn in Cannon Beach, Ore. and several other fine dining establishments on the west coast. She also operated her own business, Country Baskets and Gifts, in Portland, Ore. Murray currently resides in Bellingham, Wash. with husband, Dean, but will be relocating to Kiel, Wis.
“I’m excited to join the team and look forward to contributing to the innovative environment and history at Sargento,” said Murray. Murray earned her culinary degree from The Western Culinary Institute, where she also received her American Culinary Federation (ACF) Executive Chef Certification.
From the April 14, 2008, Prepared Foods e-Flash