Career Alternatives for Chefs

January 22, 2019
by Morgan Walker Clarke

Love to Cook? 6 Science Careers That Could be a Recipe for Success

Career Alternatives for ChefsFood science is a rapidly growing industry, according to the Bureau of Labor Statistics. The duties you perform depend on the position you accept. Everyone needs to eat! If you love cooking and food but also want to enjoy a career in the scientific sphere, have a look at these six awesome and rewarding career alternatives for chefs.

1. Meat scientist

As a meat scientist, you must understand the principles of biology, physiology and nutrition that make animals grow and be able to relate this to meat quality.

Meat scientists are well-versed in science, but they also have a great deal of practical experience. It is not a science entirely based in the laboratory. Research in meat science ranges from animal growth and development through fresh meats and processed and manufactured meat products.

Being familiar with factors from livestock management and welfare through to understanding how meat is processed and branded is essential to this role.

Meat scientists are involved in researching a wide variety of projects to increase production or to bring about new products. Some meat scientists study artificial meat grown in cultures, and you may be working with protein hydrolysis and how you can use enzymes to increase meat flavor and quality.

Most employers require a degree in meat science.

2. Bakery scientist

Chef Baker Career OptionsBaking has been around for centuries. Baked products vary in complexity from very simple pastries to cakes with a long list of ingredients and techniques involved in their creation.

As a bakery scientist, you will need to know about all the chemistry that goes into our baked goods–what role each ingredient has, how they work and what methods are involved.

There has been a rapid progression in the baking industry, and consumers have shown a preference for natural products. This has led to an increase in the use of enzymes within this sector. We now use enzymes to replace chemicals, and you will need to know how they can best benefit your business.

Bakery science involves the study of grains and cereals and how we can manipulate them to our advantage, so you will become familiar with the different production processes.

You will also hone your baking skills and work on some amazing new products and may be involved in modifying existing product lines.
Business management is also essential to a bakery scientist because you must learn how economic trends might impact this business.
Knowledge and implementation of government regulations and production guidelines will represent another aspect of your job.

A broad range of degrees is accepted in this field from bakery science and management to fermentation studies. There are a variety of jobs this role encompasses, such as a food chemistry researcher to work in a food processing plant.

3. Technical brewer

Do you enjoy a beer or two? Well, this is the ideal career alternative for chefs who love beer! You will have a hands-on role in the brewing process but will also be involved in the technical formulation of beers and possibly play a management role as well.
Brewing is similar to baking in that it has been around for centuries, and we enjoy beer all around the world. It also starts with cereal grains and science, just like baking.

Your work as a technical brewer will mean you manage the entire beer-making process from grain through to the finished and bottled product, working with your team to produce high quality and consistent product.

Thorough knowledge of the science underlying the brewing process and the ability to make improvements to it is required. An example of this would be that in recent years the use of enzymes in breweries and craft distilleries has increased to address issues such as low extract yields and flavor. You would be the person responsible for implementing their use and charting progress.

What will the role involve?

  • Manage the staff who work on the production of beer, including the technicians.
  • Responsible for the raw materials that go into the beer, including wheat and hops.
  • Safety and smooth running of the brewing plant.
  • Thinking up new products, recipes, and flavors.

If a large brewery employs you, it is more likely you will only be involved in one smaller aspect of the entire process. In a microbrewery, you might be overseeing the entire operation.

Your day-to-day responsibilities will depend on the type of brewery you work for and how specialized your role is, but it will include the following range of tasks:

  • Ensure the beer is brewing correctly and all parameters are routinely recorded–e.g., temperature. Adjust the process as needed.
  • Test the product to make improvements.
  • Understand and apply the correct chemicals and enzymes to the brewing process.
  • Design and formulate new products for specific markets or seasonal beers such as for the holidays.
  • Understand new technology and procedures and how to implement them.
  • Work with suppliers to ensure good relationships. Find new suppliers as necessary.
  • Manage resources and the workforce.
  • Maintenance and cleaning of all the brewery equipment.
  • Budget and stock control.
  • Keeping accurate inventories.

Qualifications

A typical degree for this role might be applied to chemistry, food science or biological science. Oregon State University offers a degree in the science of fermentation, and there are one-year certificate programs and shorter twenty-week master brewer programs at around 10 universities, including Central Michigan, San Diego State University and Auburn University.

As you progress in your career, you might be able to gain chartered scientist (CHsi) status. You will need to have worked in the field for around four years and have successfully completed ongoing continuing professional development (CPD).

4. Food technologist

Your job is to ensure the food products that end up on the plates of the consumers are produced within safety and legal guidelines. Keeping abreast of the vast number of ever-changing guidelines and regulations is key to this job.

Discovering new recipes and food concepts is also part of your job. Perhaps rethinking manufacturing processes to make them fit around new products or to make them more efficient might be part of your duties.

You might be working as part of the research and development (R&D) developing new items. Food technologists need to modify existing foods to create new versions such as low-fat or gluten-free versions.

Depending on the sector you work in, you may be dealing with customer complaints to determine what issues there are with the food products and how you can rectify these problems.

The Institute of Food Technology has a wealth of resources on food technology as a career.

Chef Science Jobs

5. Sensory scientist

A sensory scientist plays the role of a connection between the research and development department and the consumer. It is their job to find out exactly what the consumers are looking for in their food purchases. They can give technical recommendations because of their extensive knowledge of food chemistry. It is important they keep abreast of current advancements in the field and network with other colleagues and experts.

Sensory science has become more cutting-edge than the free samples they used to offer in malls. Generally, the sensory scientist works in partnership with product development and is responsible for conceiving, completing, analyzing and reporting a plethora of tests involved in consumer research. They can make the difference between the R&D department launching a successful product or a flop.

To become a sensory scientist, you will likely need a PhD in Food Science. You will also need a strong background in statistics, communications skills and business acumen. You might also need some good persuasion techniques to win over company executives!

6. Cereal scientist

Plants, including wheat, rice and corn, are classified as cereals. The grains that cereals produce is the foundation for the global food supply. This makes cereals a hugely important food for both humans and for animals, which are also part of our food chain. The availability of food worldwide would be drastically affected without cereal.

As a cereal scientist, you will study everything cereal! You will study how they grow, what their composition is, how their growth affects nutrition, their structure and how they transform under different conditions.

This field of study and research is continually expanding because cereals are so vital to our lives. This discipline encompasses a range of careers.

Your job may be testing cereals to determine their biochemistry. This would be their levels of carbohydrates, proteins, fats and enzymes. Alternatively, you could be involved in food production such as the manufacture of pasta or beer brewing.

A deep understanding of cereals and their make-up is necessary because the cereal scientist may be involved in product development or quality assurance.

Universities and the government undertake a great deal of research on cereal grains due to its massive importance. This research might involve developing new types and strains of cereal plants while working with the agricultural sector. It might be working to increase the nutritional yield of cereals that we already grow with success.

Not many universities offer education as a cereal scientist. Most scientists in this field qualify as food scientists or have qualifications in chemistry, biochemistry or agriculture.

There are many options for chefs who wish to turn their food passion into a science career. As technology grows and evolves so will the career alternatives for chefs.

Posted In:Uncategorized


Foraged Foods Becoming Commonplace Restaurants

January 17, 2019
by Jennifer Dawson

Foraged Foods Becoming Commonplace in US Restaurants

Food trends are some of the fastest-changing in the world. In 2018 alone chefs have had to contend with everything from pickling, fermenting and veganism to nootropics, booze-free beverages and homemade condiments. Another trend that is becoming more commonplace across the globe is foraging which may sound suspiciously similar to hunting-gathering but does not entail giving up your day job to live in the wilderness.

Although it is true that a few chefs have been using foraged produce for decades, it has now become a food trend rather than a rarity. In fact, an increasing number of chefs in the USA are making regular use of foraged ingredients to set their menus apart from their competitors’. In order to have a better understanding of the role of foraging within the restaurant industry, it is important to take a closer look at how and why to include foraged ingredients on a menu as well as examining the increasing popularity of the trend.

Reasons to include foraged food on your menu

By searching for fruit, vegetables, herbs, and roots in the wild yourself (or by making use of a professional foraging service) you will be able to offer your patrons a unique dining experience and simultaneously contribute towards the well-being of the environment. Not only are indigenous crops generally more drought-resistant but your carbon footprint will also be significantly reduced due to there being a very short traveling distance between the farm and the restaurant. Foraged produce also contain significantly more nutrients as they tend to be less exposed to harmful chemicals than their commercially-farmed counterparts.

Cooking with foraged food

Dewberries Foraging Seasonal ChartThere are countless ways in which you can prepare your foraged foods and present them to your diners. On a colder day, you can prepare a fragrant slow-cooked dish or gather your pots and pans and make a delicious wintery broth filled with freshly-foraged vegetables and herbs. As a chef you are more than qualified to create tantalizing dishes using an array of foraged ingredients including wild mushrooms, nettles, sorrel, squash blossoms, and goosetongue. Don’t limit yourself to conventional cooking either as you can create delicious syrups, sauces, pickles, and condiments such as fennel sauerkraut, elderberry syrup, green onion kimchi, and walnut ketchup from your foraged produce.

How popular has foraging become?

There are a number of restaurants across the USA that have actively incorporated foraged food into their offerings. Chef Eddy Leroux of Restaurant Daniel in New York works closely with a professional forager to acquire wild shoots, stems, leaves and petals to create mind-blowing dishes such as wild herb ravioli and dandelion flower tempura.  Another chef who frequently makes use of foraged ingredients is Dan Barber from Blue Hill Stone Barns, also in New York, who went as far as to start his own seed company to ensure that he always has access to the freshest produce. He also has his team of chefs forage for ingredients and allows his geese to forage for figs, lupin bush seeds and acorns instead of force-feeding them.

And on Lummi Island in Washington Chef Blaine Wetzel at the Willows Inn has gained an impressive reputation for having his staff forage for local greens, berries, mushrooms, and seaweed as well as growing much of his produce.

Finding foraged products

As noble as it may be to forage for your own ingredients, it is not always practical. This is exactly why there are an increasing number of vendors offering their foraging services across the USA. While most states are home to a number of fresh produce markets that sell foraged produce, there are also numerous online stores that can be utilized for your convenience. Foraged & Found is an organization that supplies a number of the country’s most renowned restaurants as well as countless home cooks with foraged berries, wild greens, mushrooms and tea. Apart from having an online store, they also sell their produce at various markets in and around Seattle.  If you find yourself on the East Coast, you can enlist the services of Regalis Foods who pride themselves on their exquisite variety of foraged ingredients.

Seasonal foraging

One of the most important factors to consider when making use of foraged foods is their seasonality. While there are certain edibles such as mushrooms that are available year-round, others, including persimmons, chestnuts and asparagus are a lot more seasonal and are only available fresh during certain parts of the year. If you want to include foraged foods on your menu it is imperative to be very knowledgeable with regards to the seasonal availability of your local foraged produce. You can benefit greatly by printing out a foraging calendar or visiting a reputable online site that can supply you with accurate and relevant information.

Flavor profiles of foraged foods

While it has already been determined that foraged foods are more nutrient-dense than their store-bought counterparts, it is important to also understand the differences (and similarities) in flavor profiles. Wild watercress, for example, is known to have a lot more flavor than the supermarket variety while salmonberries can be most closely compared to gooseberries and raspberries. If you are looking for a foraged substitute to onion and garlic, you can make use of three-cornered leeks which has a very similar taste profile. Wild plantains look a lot like regular bananas but have a firmer texture that is quite starchy. When ripe they are sweet in flavor and can be prepared in a similar fashion as regular supermarket bananas. These are just a few examples of foraged foods and how they compare to commercially-purchased produce. The best way to draw similar comparisons is to either experiment yourself or to conduct further research on the topic.

Always remember to be safe while foraging. Don’t trespass on private property and make sure everything you bring back to the restaurant is, in fact, edible. If you can adhere to these basic guidelines your foraging can give you a nifty competitive advantage while presenting you with the opportunity to put your dish creativity skills to the test.

 

Posted In:Uncategorized