Book chapter
Research Chefs in the United States and Scalable Opportunities for Sustainable Food Solutions
Chefs, Restaurants, and Culinary Sustainability, pp 143-160
06 Jan 2025
Abstract
In this study of research chefs and sustainability, I conducted informal and/or formal interviews with ten chefs working in the United States (though most work for companies that conduct business globally) who identify as research chefs or “Culinologists®.” These chefs work with the food industry to develop and promote new food products in retail packages, for food-service buyers, or as ingredients used in the manufacture of other products. The emphasis of the interviews was on sustainability and the future food supply, as well as the research chef’s role in shaping that food supply. I argue that the research chef is
Metrics
26 Record Views
Details
- Title
- Research Chefs in the United States and Scalable Opportunities for Sustainable Food Solutions
- Creators
- JONATHAN M. Deutsch - Drexel University, Health Sciences
- Publication Details
- Chefs, Restaurants, and Culinary Sustainability, pp 143-160
- Publisher
- University of Arkansas Press
- Number of pages
- 18
- Resource Type
- Book chapter
- Language
- English
- Academic Unit
- Health Sciences
- Other Identifier
- 991022018793504721