King & Prince Seafood, Brunswick, Ga., hired Brett Smith as a corporate chef and member of the company’s research and development team

Prior to joining Handy, Ascoli led the culinary development at Kettle Cuisine for six years.

A chef who has spent more than 11 years with Dunkin’ Brands, Miller has been responsible for the company’s strategic menu and product development.

Most recently, Strehler was the senior development chef at Givaudan.

In this edition, Food for Thought talks with David Landers, senior chef for Campbell Soup’s Culinary & Baking Institute.

What’s most important is to respect the recipe and idea—and replicate the ingredients and the method of preparation.

Schmidt is a 2002 graduate of the Culinary Institute of America in Hyde Park, N.Y., with almost 10 years of business and chef experience, as well as a degree in Hospitality Management and Masters in Business Administration.

Wixon Inc. has hired Steve Padley as corporate chef.

The U.S. Bankruptcy Court for the District of Delaware accepted the bid from Reser’s Fine Foods Inc. to purchase substantially all of the assets and operations of Chef Solutions Inc.