8 Facts About Research Chefs

If you have dined in a large restaurant chain, you might have noticed that these restaurants have the same menu throughout each location. There are some variations, but overall they are pretty consistent. This consistency allows customers to expect the same offerings and quality no matter which restaurant they visit within the chain.

But how do they ensure this consistency? And who are the individuals responsible for developing these recipes so they are consistent throughout?

Those responsible for creating these new recipes are research chefs. They combine their culinary knowledge with food science to create delicious meals.

1. Research Chefs perform research and development activities

Research chefs formulate and test new products for restaurant chains, coffee shops, food manufacturing companies and many other places. They combine their culinary training with their knowledge of food scienceto develop new menu items.

Research chefs spend much time in the kitchen performing experiments and attempting to scale dishes up. Their sources of inspiration come from consumer testing, industry trends, and world travel. They meticulously record all tests and use this information for all stages of product development. 

In addition to being creative in the kitchen, research chefs also consider nutritional aspects and cost efficiency when formulating recipes. They ensure that the dishes they create not only taste great but also provide adequate nutritional value and can be produced within the targeted cost range. Furthermore, they oversee product tastings and coordinate trials to gather feedback and make necessary adjustments to the new products.

2. Research Chefs follow trends

Following trends is an integral part of a research chef’s job. Trends can help chefs experiment with new ingredients and techniques but also help the chefs to determine what dishes will be popular enough to sell. Trend inspiration can come from various sources including market research, industry reports, networking and supplier relationships. For example, a well-known industry trend report is Campbell’s Culinary TrendPulse. This annual report identifies and analyzes emerging food and beverage trends. They will categorize trends based on short-term and long-term consumer behavior and preferences. For example, according to Campbell’s Culinary Trendscape, an expected food trend during 2023 was using mushrooms to replace meat in recipes. A research chef might have read about this trend from the report and created a dish using Portabella mushrooms for a restaurant chain.  

3. Research Chefs have test kitchens

Research chefs work in test kitchens that resemble home kitchens but are equipped with additional scientific equipment. This extra equipment enables the chefs to precisely measure and analyze their tools and ingredients, allowing for a more scientific approach to cooking and recipe development. Examples of tools used in these test kitchens might include:

• Viscometers: Assess the flow properties and viscosity of liquids and semi-solid foods to understand and control the consistency of sauces, dressings and soups 
• Moisture Analyzers: Determine the moisture content of ingredients and finished products 
• Spray Dryers: Convert liquid food products into powders, helpful in developing powdered ingredients and instant products

These tools are incredibly valuable as they enable chefs to achieve precise measurements, ensuring consistency in their dishes. This consistency is essential for restaurant chains as customers expect their meals to be uniform across different locations.

4. Research Chefs work with a lot of departments

Research chefs differ slightly from traditional food scientists because they combine their science education with culinary training. Some of these individuals first work in professional kitchens, working their way up the ranks. These chefs eventually reach a position where they can develop menu items.

Using this knowledge, they can make the transition to research and development positions using their experience in the kitchen. However, there are also alternative educational pathways for students such as completing bachelor degrees in chemistry, nutrition, or food science. Additionally, an associate degree in the culinary arts is another option. It’s important to note that while formal education is beneficial, hands-on experience in a professional kitchen is often a key requirement for becoming a research chef.

5. Research Chefs generally need work experience

Research chefs are slightly different from traditional food scientists because they combine their science education with culinary training. Some of these individuals first work in professional kitchens, working their way up the ranks. These chefs eventually reach a position where they are able to develop menu items.

Using this knowledge, they can make the transition to research and development positions using their experience in the kitchen. However, there are also alternative educational pathways for students, such as completing bachelor’s degrees in chemistry, nutrition, or food science. Additionally, an associate degree in the culinary arts is another option.

Thinking about going to school to become a research chef? Then check out our interview with Chefs Warren Ford and Riley Bennett with George Brown’s Honours Bachelor of Commerce Program (Culinary Management)

6. Research Chefs can join an association

Although it is not required, some research chefs obtain certifications with the Research Chef Association. To become certified, candidates must have sufficient food service and R&D experience. Research chefs are expected to have sufficient education and to pass the CRC validation exam with an over 80% passing score.

Students interested in learning more about research chefs can investigate the Research Chefs Association. They offer membership options and even have a blog where students can contribute.

7. Research Chefs understand clients

Many research chefs work with clients or customers when they develop new recipes. For example, a client may come to a research chef with a request to make sandwich cookies for a restaurant chain. Sometimes, clients find it challenging to articulate the exact details of what they want due to their lack of formal training. That is why research chefs need to have intuition and high levels of communication with customers. They need to be able to understand and interpret the client’s needs and preferences, and then translate these into a recipe that meets their expectations.

Furthermore, research chefs must understand the restaurants’ production capabilities and facilities for which they develop food. For example, a research chef may have the idea to develop a jelly-filled dessert but later discover upon further research that the process is too labor-intensive for the restaurant staff. Although an idea might appear appealing on paper, they have to consider other factors and understand when it is time to move away from it.

8. Research Chefs are observant, creative and have a strong technical aptitude

Being a Research Chefs demands a diverse range of skills, but some are absolutely essential. These skills are not just beneficial, they’re crucial for success in this role:

• Observation—Research chefs need to be observant of food trends throughout the industry. They also need to be alert in all their actions. Writing down everything they do is an important step. Keeping an eye for the details streamlines their work and identifies solutions for problems. This keen observation is what allows them to stay ahead of the curve and develop recipes that are not only delicious but also in line with current consumer preferences.
• Creativity – Research chefs are creative and bring good ideas to the table through their years of experience and research. They take small risks in attempts to create the next successful menu item. For example, they might experiment with unusual flavor combinations or innovative cooking techniques to create a unique dish that captures consumers’ attention.
• Technical aptitude – Research chefs need to have a strong foundation of culinary knowledge and understanding of the various flavors and textures within cuisines. Additionally, they have a strong technical aptitude for learning new techniques and applying them to their food.