Cooking Up New Ideas

With 15 years of experience working as a chef in boutique hotels and resorts, Rob Corliss decided to switch gears and took a job in food marketing in 2003. Six years later, he started his own culinary consulting company, All Things Epicurean. Now, he gets to spend his days exploring flavor innovation, developing recipes, and forecasting food trends for foodservice agencies, manufacturers, restaurants, and independent start-ups.…