|By George (George) on Friday, April 04, 2003 - 08:18 am: Edit|
"You know the world is off tilt when: the best rapper is a white guy, the best golfer is a black guy, the tallest basketball player is Chinese, the French are accusing us of arrogance, and Germany doesn't want to go to war."
Adapted from a quote by Charles Barkley
|By Corey (Corey) on Friday, April 04, 2003 - 05:02 pm: Edit|
ya, whats next, a chef working at McDonalds?
|By Chefrev (Chefrev) on Friday, April 04, 2003 - 09:42 pm: Edit|
I think it's happened. At least their advertisements tell of a chef who comes up with and tests McDonald's new menu items. Has anyone else heard of this? If so, even if there isn't actually a chef in each McDonald's restaurant, a chef came up with items like the McPizza, etc. Yeek!
|By Steve9389 (Steve9389) on Friday, April 04, 2003 - 10:30 pm: Edit|
It's true. For at least two decades that I know of, McDonald's always has employed an executive chef and a staff to come up with and test new recipes. If I recall correctly, they have a fully outfitted restaurant kitchen and a full-blown McDonald's kitchen.
|By George (George) on Saturday, April 05, 2003 - 10:05 am: Edit|
The guy that came up with the coating for the chicken mc nugget is an ACF CMC and former regional VP. No BS
|By Steve9389 (Steve9389) on Saturday, April 05, 2003 - 09:19 pm: Edit|
I'd always wondered the value of a CMC designation. This doesn't help.
|By Corey (Corey) on Sunday, April 06, 2003 - 02:39 pm: Edit|
wow, chicken mcbuggets...
|By George (George) on Sunday, April 06, 2003 - 03:28 pm: Edit|
I really don't think one is related to the other. The CMC was/is a corporate executive chef for a fortune 100 manufacturing company. They don't do any real food just all sorts of concoctions that go into the highly manufactured/fabricated stuff.
It a good gig that pays big bucks but I really don't think you can judge the value of the CMC certification level by one individual.
The fact that there are few of them has to tell you something about the value it should be given.
|By Steve9389 (Steve9389) on Sunday, April 06, 2003 - 09:24 pm: Edit|
That statement could be interpreted two ways, George. What do you think it says about the value of CMC?
|By George (George) on Monday, April 07, 2003 - 10:33 am: Edit|
I think its and incredible accomplishment that should be given considerable credence. Most of the ones Iíve met are good guys too. Only a few take them selves too seriously.
|By Poochedm (Poochedm) on Saturday, September 27, 2003 - 12:39 pm: Edit|
McDonalds has had various corp. exec. chefs for a long time. He is in charge of R&D etc. An excellent chef instructor I had at Kendall College in Evanston, IL. became one in the late 1980's. A lot of experience is required for a good R&D job but the pay is good and the hours are great(in comparison). Not a bad gig if you can get one. ChefDanP.
|By Chefmanny (Chefmanny) on Saturday, September 27, 2003 - 08:58 pm: Edit|
I have been an R & D Chef for a couple of companies, there is a lot more to it than food then you might think. Every item has to be thoroughly thought out by several departments, including, Culinary, marketing, packaging, public panel tastings...etc.
The actual food actually receives less attention as the food itself!!! So much more goes into the roll out of a new product.
Those R & D Chefs have a good job, they have to know plenty of food science, chemistry and very creative!
I just got back from the 2nd R & D Convention in Atlanta is it is the best food show I have gone to in the past two years. BK, KFC, Aramark, Bojangles, Taco Bell, Jamba Juice, and all other chains have some sort of R & D food person(s) on board.
It is a great gig!!!!, but you have to know your stuff, and not just food!!!