Kelly Hensel

Kelly Hensel

Recipe: Grandmom Luby’s Onion Bread

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…

Gold Coast Ingredients' IFT16 savory ice cream
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About the Author

Kelly Hensel is deputy managing editor, print & digital, of Food Technology magazine ([email protected]).
Kelly Hensel