Christopher Hansen

As if skillfully using a paring knife, today’s research chefs are carving out a place in the flavor and ingredient supplier’s organization. They can be highly influential in terms of product development and customer service.

In the past, culinary chefs joined these organizations without a clear brief. However, integration of these culinary skills into technical organizations has now improved their ability to develop foods of the highest quality and excellent manufacturability.

The research chef ’s…

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