Pierce Hollingsworth

Like a fine soufflé, the role of the industrial chef is rising. No longer locked in the stereotypical roles of high-strung, pot-stirring pariahs, chefs are finding their numbers increasing and roles expanding as food companies face mounting competitive pressure to accelerate and improve new product offerings.

Lucien Vendôme (right), Kraft Food Ingredients’ Executive Chef, prepares samples of foods for evaluation by his Culinary Innovation Council, consisting of leading chefs from restaurants across the nation, to establish authentic flavor profiles for new KFI flavors

Manufacturers and ingredient companies such as L.J. Minor, Griffith Laboratories, FIS, McCormick & Co., and Kraft Food Ingredients have either built new or expanded existing culinary cen…

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