First Person Q&A - Articles - Page 11

Collective Wisdom from the Chef Community

The Schwan Food Company’s new “Chef Collective” program brings outside culinary talent, perspectives to the new product development process

April 27, 2016

The Schwan Food Company, Marshall, Minn., greeted the New Year with a new initiative to spur a new wave of culinary inspiration and innovation across the company’s many product categories and distribution channels.

Chef Michael Gunn, The Schwan Food Company

Q&A: Chef Michael Gunn, The Schwan Food Co.

A corporate chef’s perspective on pie trends

February 11, 2016

Prepared Foods talks pie trends with Chef Michael Gunn, director of culinary research and development for The Schwan Food Company, Marshall, Minn.

Blount Fine Foods Corporate Executive Chef Jeff Wirtz

Q&A: Jeff Wirtz, Blount Fine Foods

A corporate executive chef’s perspective on soups, stews

January 8, 2016

Prepared Foods talks with Jeff Wirtz, corporate executive chef at Blount Fine Foods.

Michele Sampson, Corporate Executive Chef, NestlÃÂ© Professional

Hand-Held Foods: A Corporate Executive Chef’s Perspective

A conversation with Michele Sampson, a corporate executive chef with Nestlé Professional

October 13, 2015

Prepared Foods talks with Michele Sampson, a corporate executive chef with Nestlé Professional.

John Furey, senior marketing manager, Breads and Rolls, In-Store Bakery Division, Rich Products Corporation

Ethnic Breads: A Marketing Manager’s Perspective

Rich’s Products introduced Our Specialty Flatbreads, a line of prepackaged flatbreads that retailers merchandise in the in-store bakery department

September 10, 2015

Prepared Foods talks with John Furey, senior marketing manager for Breads and Rolls, In-Store Bakery Division, Rich Products Corporation.

Exclusive Q&A: Jason Henderson, Captain D’s

A restaurant product developer’s perspective

August 13, 2015

Prepared Foods talks with Jason Henderson, vice president-product innovation at Captain D’s, a Nashville, Tenn.-based seafood restaurant chain with more than 500 units nationwide.

Barbecue meats, sauces and flavors: a chef’s perspective

Prepared Foods talks with Andy Husbands, an award-winning chef, author and television personality

July 13, 2015

Prepared Foods talks with Andy Husbands, an award-winning chef, author and television personality as well as executive chef-owner of the Tremont 647 and Sister Sorel restaurants in Boston.

Jeff Wirtz, Blount Fine Foods, soup, chowder

First Person

Prepared Soups & Side Dishes: A Corporate Executive Chef’s Perspective

April 6, 2015

Editor’s note: Prepared Foods talks with Jeff Wirtz, corporate executive chef at Blount Fine Foods, a Fall River, Mass., processor of fresh and frozen soups, sides, sauces and entrees.

A Chef’s Take on Breakfast Foods

Prepared Foods talks breakfast taste trends with Christopher Hansen, corporate executive chef for OSI Group LLC, a $6 billion global meat and prepared foods processor and supplier to foodservice, contract and private label channels.

March 23, 2015

Prepared Foods talks breakfast with Christopher Hansen, corporate executive chef for OSI Group LLC. OSI Group, Aurora, Ill., is a $6 billion global meat and prepared foods processor and supplier to foodservice, contract and private label channels.

Corporate Chef Perspective

Prepared Foods talks about food trucks and street food with Christopher Hansen, corporate executive chef at OSI Group LLC, Aurora, Ill. OSI is a global processor-supplier of prepared meat proteins, entrées and side dishes.

March 6, 2015

Prepared Foods talks about food trucks and street food with Christopher Hansen, corporate executive chef at OSI Group LLC, Aurora, Ill. OSI is a global processor-supplier of prepared meat proteins, entrées and side dishes.