Catherine Stanton is a Chicago-based culinary consultant, instructor, and research chef with extensive experience in concept ideation, product development, and streamlining of production methods. She carries certification in Plant-Based Nutrition from Cornell University and a bachelor’s degree from the Culinary Institute of America, NY. She has consulted on both front- and back-of-the-house operations for start-ups and established firms on nearly every continent. Contact her at cath.stanton@gmail.com or through this magazine.
While often playing center stage, chocolate and vanilla require extra finesse when used in formulations, as each is a complex ingredient composed of dozens of different volatile chemicals and subjected to multiple stages of processing.
Everything starts at the ground level. Initial distribution of ingredients was based on regional availability and classic preservation techniques. A return to roots is happening. When the farm-to-table trend hit restaurants, it was a game-changer. The landscape shifted, and specific farms were highlighted on menus. Farmers, in turn, gained name recognition for humanely raised poultry and meats, unique herbs, and heirloom varietals of corn, tomatoes, plums, and other produce.
