Chef J, CEC, CRC, is a certified executive chef with the American Culinary Federation and a certified research chef with the Research Chefs Association. He has developed products for companies such as Marriott Corporation, Ritz Carlton, McDonald's and Au bon Pain, among others.He can be reached at chefj@chefj.info
When it comes to true homemade soup flavor, nothing compares to one that includes traditionally made stock. While shortcuts can be taken, slowly simmering meat and bones, carefully spooning away unwanted residue and avoiding high temperatures yields a stepping stone to true culinary delights.
Chefs and others responsible for new product formulations have many variables to consider, not the least of which is a product's flavor profile. Partnering with vendors that know the target audience saves valuable time and money, and helps ensure a product that will be successful in all regions.