Ragozzino Foods Executive Research Chef Barton Dewing says that the measure of successful R&D is in the product’s successful scale up – going from benchtop sizes to large manufactured sizes. Practically anyone can make a delicious dish or item when you’ve got ample time, direct control over all the elements, and the budget to make it. But can anyone make it in the quantities desired within the cost targets? Chef Barton has worked in restaurant kitchens, front-of-the-house, corporate restaurant management, online grocery, and manufacturing. He’s also an active member in the Research Chefs Association and is the commissioner of the RCA certification committee.
Find out more about the RCA certification programs and which one fits your career: http://www.culinology.org/Education/Certification.aspx