Chef Chris McAdams is an Escoffier graduate who has paved his own lane in the culinary industry as an R&D consultant.
Chris specializes in consumer packaged goods (CPG) product development, plant-based protein innovation, recipe and product development, as well as trend-driven ideation.
As a self-proclaimed "culinary gun-for-hire," he has done everything from kitchen and menu design to cross utilization training, helping small mom and pop cafés get off the ground, and much more.
Listen today as we chat with Chef Chris about his transition from a marketing professional to chef and culinary consultant, the impact his culinary education has had on his career, and what it takes to sustain an R&D consulting business.
You can listen to and find any resources mentioned in this podcast on our official page: www.escoffier.edu/podcast/.
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-About Auguste Escoffier School of Culinary Arts-
⭐️RANKED #1 CULINARY SCHOOL IN THE WORLD*
⭐️100% ONLINE WITH HANDS-ON INDUSTRY EXTERNSHIP
⭐️LARGEST CULINARY SCHOOL BRAND IN THE USA**
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► Stitcher: bit.ly/3gSyt0S
Timestamps
00:00 - Introduction
03:24 - The Gypsy Life
05:35 - Energized by Travel
7:31 - The Power of Mistakes
11:05 - Being of Service to Each Other
13:13 - A Winding Path to Culinary School
18:17 - Working with the Research Chef's Association
21:33 - Finding A Career in Culinary R&D
25:41 - R&D Struggles: Communicating Effectively and Realistically
29:25 - Culinary Marketing and R&D
32:07 - Plant-Based Innovation & Ideation
35:57 - Plant-Based Food Named After Meats
38:20 - Chef Chris's Ultimate Dish
*Chef’s Pencil
**Based on comparable student population data for Austin and Boulder as reported in Integrated Postsecondary Education Data System (IPEDS)