First Person Q&A

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Prepared Foods talks savory flavor trends with Samantha Brown, innovation manager for foodservice new product development at Smithfield Foods Inc., Smithfield, Va.

Editor’s Note: Jonathan Davis has been with La Brea Bakery since it opened its doors more than 25 years ago. He studied at the California Culinary Academy in San Francisco before taking a position with Nancy Silverton at La Brea Bakery.

Prepared Foods talks with Dan Zakri, director of new product development at Sandridge Food Corp., a Medina, Ohio, processor of refrigerated entrees, sides, salads, soups and more for retail, in-store deli and foodservice channels.

Prepared Foods' Q&A with Christopher Koetke on ethnic fusion trends.

Prepared Foods talks pickling, fermentation trends with Charlie Baggs, chief executive chef and founder of Charlie Baggs Culinary Innovations, a Chicago consulting firm.

Prepared Foods talks with Christopher Hansen, corporate executive chef at OSI Group LLC.

Prepared Foods talks with Ilana Orlofsky, marketing coordinator for Imbibe, a Niles, Ill., contract new beverage development company.

Prepared Foods talks spice flavor and formulation trends with Stephen Hodge, a senior executive chef with ConAgra Foods, Omaha, Neb.

Prepared Foods talks pie trends with Chef Michael Gunn, director of culinary research and development for The Schwan Food Company, Marshall, Minn.