First Person Q&A

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Prepared Foods talks flatbread trends with Chef Jake Brach, manager of culinary learning and development for Rich's Foodservice.

Prepared Foods talks with Jeff Wirtz, corporate executive chef for Blount Fine Foods, a Fall River, Mass., processor of premium fresh and frozen soups, sauces, entrees and sides.

Prepared Foods talks with Gregg Nelson, a corporate executive chef for Nestlé Professional, Solon, Ohio.

Prepared Foods talks with Christian Juanengo, corporate chef for Ajinomoto Windsor Inc., Ontario, Calif.

Prepared Foods talks product development and menu trends with Stacie Sopinka, US Foods vice president of innovation and product development.

Prepared Foods talks with Chef Rob Corliss, owner of All Things Epicurean (ATE), a culinary consulting company in Nixa, Mo.

Prepared Foods talks sauces with Chef Andrew Hunter, who began his training at the Culinary Institute of America (CIA) and has worked in various industry segments including fine and casual dining, and corporate R&D.

Prepared Foods talks with Jeffrey Cousminer, R&D manager for Stonewall Kitchen, a specialty foods producer based in York, Maine.