From Line Cook to Certified Research Chef

Chef David Horrocks’ introduction to the restaurant industry began as a teenager washing dishes at the local Italian restaurant in Salt Lake City. After working practically every position in a restaurant, Horrocks’ passion for food led him to culinary school and then on to pursue his masters in food marketing. Along the way he discovered the Research Chefs Association (RCA) and landed a job as a research chef at flavors giant IFF. Now 12 yea…