Research Chefs……Bridging Science and Art

Hanging out with research chefs means time to bridge science and art. After a three day visit with Solae’s Research Chef, Chef Simon Lusky, I now understand the true meaning of sweet and savory. He served chicken meat loaf (including chunks of corn, chilies and ground chicken) with chipotle sauce and sweetened sweet potatoes. Talk about awesome!!! Thanks Chef Simon for the great education. Below are a few of Chef Simon’s hot culinary trends in flavor and entrees:

A Widening “Flavor Gap” – Edgier Global Fusion Cooking:
• The emergence of extra hot, sweet & spicy, smoky flavors
• Peruvian Gains Momentum
• Korean Hits the Charts
• Modern takes on Thai cuisine
• Street-style Indian food
• Eastern European food gaining popularity: Russian, Polish, German, Austrian, Hungarian, Jewish Deli
• Sweet & Savory


Reinventing Favorites:
• Is Grilled Cheese the new Burger?
• Hamburgers: Hanging in There, For Now
• Healthy Indulgences
• Comfort food hits the wall

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