Using Culinary to Showcase Ingredients

After working as a chef in Las Vegas, Jeffrey Barish decided to pursue a degree in food science initially for the purpose of returning to the kitchen armed with the science to make him a better chef. Instead, he went on to get his PhD in food science. Now, as application scientist and R&D chef at Gold Coast Ingredients, Barish’s responsibilities include creating prototypes that highlight the company’s flavors. Here, we talk to him about th…