Chef Michael Bunn has worked almost every category in food service and food manufacturing, and he’s not slowing down. From going from cooking on Navy ships to corporate dining and being one of the first Culinology graduate, Chef Bunn’s experiences give him a depth of knowledge and keen awareness to common food manufacturing pitfalls. You’ll hear his culinary career and some insight about the Research Chef Association annual conference. RCA is celebrating 20 years next year – if you’re a product developer/research chef, you should plan to be there – www.culinology.org
About The Author
A nutrition scientist turned research chef, extroverted foodie, and amateur rock climber and runner (when there's time), Kimberly brings an insider's experiences of food manufacturing and professional cooking. Whether you're a food lover and eater wondering how packaged gets from idea to your pantry or a professional curious about product development, this is a website written for you.
September 30, 2017
Preview: How ChefLord Robert Saia combines his science and culinary knowledge to answer students’ questions
May 19, 2018
November 11, 2017