Furmano’s Names New Corporate Research Chef

Award-winning Chef Bill Earley will help the company grow its innovation expertise

December 4, 2018

As a part of a new initiative, Furmano’s is renewing its commitment to fostering a culture of innovation and driving future growth. In Chef Earley, the company gains another experienced research chef with expertise in recipe development, new product development and foodservice consultation initiatives.

Culinary Creations: Chef Joel Minkoff

A research & development chef’s perspective on sauce trends

March 16, 2016

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Prepared Foods talks sauce trends with Chef Joel Minkoff, corporate manager of culinary research and development for Chelten House Products, a private label and foodservice processor in Bridgeport, N.J.

Chef Michael Gunn, The Schwan Food Company

Q&A: Chef Michael Gunn, The Schwan Food Co.

A corporate chef’s perspective on pie trends

February 11, 2016

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

Michele Sampson, Corporate Executive Chef, NestlÃÂ© Professional

Hand-Held Foods: A Corporate Executive Chef’s Perspective

A conversation with Michele Sampson, a corporate executive chef with Nestlé Professional

October 13, 2015

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Prepared Foods talks with Michele Sampson, a corporate executive chef with Nestlé Professional.

Culinary Connections

Research chefs talk about bridging the gap between R&D and restaurant menu trends

August 14, 2015

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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.

Bringing Flavors to Simmer

Authentic ethnic sauces connect people with each other—and to the world

Julie Clarkson, Senior Research Chef, Sensient Flavors

May 12, 2015

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With the growing diversity of the US population, people of all ages and socioeconomic backgrounds are constantly exposed to new cultures through work, social groups and media.

Prepared Foods

2019 October

Check out the October 2019 issue of Prepared Foods, featuring our cover story on new gums, fibers and starches that are adding function and on-trend appeal, the growing popularity of portable, on-the-go eating, and much more.

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