The Culinary Institute of America
The Culinary Institute of America
Do you enjoy experimenting with ingredients and coming up with new recipes? Are you more likely to set trends than follow them? Then a job in culinary research and development may be tailor made for you. Working for a food manufacturer, you'll develop new products and product lines, evaluate ingredients, and ensure current products meet company standards for flavor and quality. You can also develop and test recipes in the test kitchens of trade and consumer magazines. Along with creativity and inventiveness, you'll need a working knowledge of food chemistry and a pulse on what's hot in the consumer market.
As McDonald's director of culinary innovation, Dan Coudreaut is responsible for developing menu items for the more than 13,700 restaurants that comprise the nation's largest burger chain. In that position, he has introduced a host of innovative new items to customers, including the popular line of Premium Chicken Sandwiches and creative salad variations such as the Asian Chicken Salad. A number … [Read more...]
The mouth-watering aroma that greets you when you open a fresh jar of all-natural strawberry jam, is frankly, enhanced. Once a strawberry is cooked, its fragrance changes. The people at Givaudan, one of the world's leading fragrance and flavor innovators, understand consumers' desire for taste and flavor profiles that they know and love. They help companies put back the aroma of fresh strawberry … [Read more...]
Is food art or is it science? Anyone who has plated a culinary masterpiece or painstakingly followed a baking formula knows it's both. And as someone who has made a career of combining the culinary arts with food science, CIA graduate and food scientist Dr. Chris Loss '93 has a unique perspective on the interplay between the two disciplines—and on why it's important for busy chefs to take the … [Read more...]
CIA graduate Tom Gumpel '86 likes to take a hands-on approach to his job. Wanting to figure out how to keep the flavor of brewed coffee as true as possible to its origins, the vice president of bakery development for Panera Bread did what any quality-obsessed baker would do—he went to the mountains of Costa Rica to take part in the coffee harvest. When he's not flying off to exotic locales or … [Read more...]
