First Person Q&A

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Prepared Foods talks with Jeffrey Cousminer, R&D manager for Stonewall Kitchen, a specialty foods producer based in York, Maine.

Prepared Foods talks savory flavor trends with Samantha Brown, innovation manager for foodservice new product development at Smithfield Foods Inc., Smithfield, Va.

Editor’s Note: Jonathan Davis has been with La Brea Bakery since it opened its doors more than 25 years ago. He studied at the California Culinary Academy in San Francisco before taking a position with Nancy Silverton at La Brea Bakery.

Prepared Foods talks with Dan Zakri, director of new product development at Sandridge Food Corp., a Medina, Ohio, processor of refrigerated entrees, sides, salads, soups and more for retail, in-store deli and foodservice channels.

Prepared Foods' Q&A with Christopher Koetke on ethnic fusion trends.

Prepared Foods talks pickling, fermentation trends with Charlie Baggs, chief executive chef and founder of Charlie Baggs Culinary Innovations, a Chicago consulting firm.

Prepared Foods talks with Christopher Hansen, corporate executive chef at OSI Group LLC.

Prepared Foods talks with Ilana Orlofsky, marketing coordinator for Imbibe, a Niles, Ill., contract new beverage development company.

Prepared Foods talks spice flavor and formulation trends with Stephen Hodge, a senior executive chef with ConAgra Foods, Omaha, Neb.