RESEARCH CHEF 29 28 RESEARCH & DEVELOPMENT Research Chef 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 science to 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 behaviour 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. Research Chef Innovating recipes by combining culinary creativity with science Photo by Freepik/freepik.com Photo by Andrea Piacquadio/pexels.com
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