Editor’s note: “Fresh” is certainly a buzzword for consumers. Or, turn on the TV and there’s chef Lorena Garcia cutting up fresh ingredients for Taco Bell’s Cantina Bell line. Yet, what does “fresh” mean to corporate executive chefs? Prepared Foodsasks two members of the Research Chefs Association (RCA): Kit Kiefer, RCA president and corporate executive chef and director of culinary services, The Schwan Food Company; and Joseph Ascoli, corporate executive chef for Kettle Cuisine, a refrigerated soups processor.