Research chefs talk about bridging the gap between R&D and restaurant menu trends
Editor’s note: To learn more about how food companies navigate culinary trends, Prepared Foods reached out to the Research Chefs Association (RCA), a 19-year-old group whose 2,000 members include manufacturing, retail and foodservice chefs as well as associated ingredient and service suppliers.
Prepared Foods talks with RCA manufacturer members Jason M. Behrends, Ph.D., CCS Innovation PMO/PDM management at Tyson Foods, Inc. Springdale, Ark.; Erich Chieca, culinary sales manager-national accounts, Lactalis Culinary, a division of Lactalis American Group, Buffalo, N.Y.; and John Draz, CEC, CCE, CRC, executive research chef at Ed Miniat LLC, a meat processor based in South Holland, Ill.