CULINARY CONCEPTS

Meeting the Challenge
Chefs and food technologists must work well together to function well within a multi-disciplinary team. To illustrate this in an informative and entertaining approach, a Culinary Challenge was featured at the recent Midwest Food Processing Conference (see p. 71).

In the Challenge, which was organized by Jonathan Crossland, Chef at Illes Seasonings, and John Matchuk, Corporate Chef at T. Hasegawa USA, two-person teams consisting of a research chef and a food technologist from …