Research Chefs Meeting Preview: Return to the Big Easy

“We get excited every day to work with our customers to conceive and visualize the next best culinary concept,” explains Giunta. “We may improve an existing product or create a new one from scratch, but at the end of the development process, customers want products that are in line with current trends and that will work in their own kitchen, at prices they can afford. This new center is dedicated to meeting those needs.

Cargill Meat Solutions
151 N. Main St.
Wichita, Kan. 67202
316-291-2500
www.cargillmeatsolutions.com

International Flavors & Fragrances Inc.

Research chef David Horrocks originally planned on a career as a pilot until a dishwashing job at a restaurant at the age of 14 opened his eyes to the world of food and cooking. Pursuing this new career path, he gained practical experience as an apprentice in Restaurant d'Vijff Vlieghen in the Netherlands and other restaurants in North America. But his plans to eventually open a restaurant of his own were waylaid when, while earning his BS in Culinary Nutrition at Johnson & Wales University, Providence, R.I., Horrocks served an internship at IFF Inc. The experience opened his eyes to a career as a research chef in the flavor industry. At the same time, his talent and dedication to linking the culinary arts with food science were recognized as a valuable addition to IFF’s expanding CulinEssence team   and to the industry as a whole   and he officially joined IFF in 2003. At 26, David is the youngest member of the team based in the North American Culinary Center in South Brunswick, N.J.

Horrocks enjoys developing products with challenging parameters. At home, this avid skier and ice carver loves to cook for himself, a treat he missed when still working in restaurants. With a specialty in culinary nutrition, he is particularly fascinated with preparing highly nutritious “power food” for the every day eater.

Led by Master Chef Florian Webhofer, IFF’s CulinEssence program is a creative combination of cutting-edge flavor technology and global culinary arts that takes food to a new level by delivering authentic global culinary taste for customers’ food products. CulinEssence works in concert with flavor creation and flavor technology. The three disciplines work closely together to create flavors that result in consumer delight in any part of the world, helping IFF better service the needs of global customers.

The program’s mission is to provide for IFF customers flavor systems that deliver market advantage through culinary flavor application and product prototype development and to build closer ties to flavor experts both inside and outside IFF.

IFF International Flavors & Fragrances Inc.
150 Docks Corner Road
Dayton, N.J. 08810
732-329-4600
www.iff.com