There is a world of opportunity for the chef outside of traditional restaurant, hotel and catering venues. Knowledge of food science principals is critical to the chef looking to move into areas such as product development and corporate research. A chef who can combine culinary skills with a strong understanding of food science is a rare find, and is in high demand in the food industry. Although the top tier culinary schools are now offering some fundamental food science courses, most programs do not. How does the chef know which skills are needed, how do they obtain them, and how does this translate into broadening their career? This presentation will review typical food science challenges of the research chef, basic areas of study in food science, problem solving techniques, and building a network of resources for continuous learning.

It’s about the food! The chef has been trained in ways to build and layer flavors and textures that is generally missing in food science training. Most chefs are highly creative, their products taste better, and the new product success rate is higher with a chef on the team

Why the Chef Needs You?

• It’s about how to make the food to large scale and long shelf life.

• The food scientist thinks in terms of manufacturing facilities and large scale production.

• The food scientist is trained to think about long shelf life, price, availability, functionality, etc.

Challenges for the Chef:

Development

• Gold standards that can be converted into commercial products.

• Products that can be manufactured in a food plant versus a restaurant or commissary.

• Products that can be stored for extended periods versus consumed within a few days.

• Products that have food safety built into them.

Credibility

Where do you obtain the skills and knowledge needed?

Building Knowledge:

• Ask to be pared with an experienced food scientist.

• Spend time in the manufacturing plants.

• Attend seminars.

• Read –journals, books, internet, ingredient & equipment literature.

• Phone a friend.

How can you help?

As a food  scientist …

Speak in terms of application versus theory –most chefs are very hands on and will “get it” if you show them how things work and zone out if you spend a lot of time on theory and science.

Spend time explaining how and why functional ingredients work and when to use them.

Invite your chefs to local IFT meetings.

Listen to the chefs concerns about flavor, texture, and aroma and come up with ways to make a commercial product without sacrificing taste.