Bayer Ready To Feed Needs of the Foodservice Industry
September 12, 2024 Bayer Vegetable Seeds is aiming to help feed the latest and greatest in food trends. To achieve that, the company has formed a Culinary Council featuring a diverse group of chefs, culinarians, and food innovators to provide a unique platform to exchange ideas that will influence the future breeding of Bayer’s fruits and vegetables.
Bayer’s Culinary Council recently held its first event in San Diego. During the week, Council members explored new and innovative uses for Bayer vegetable products, discussed industry trends and issues and collaborated on product development. Joining the meeting were members of Bayer’s R&D, Global Vegetable team and nutrition and product experts. Participants had the opportunity to use a variety of fresh seasonal produce and provide feedback to help forecast opportunities in fruit and vegetable trends in the foodservice industry.
“Bayer Vegetable Seeds is dedicated to listening to the needs and preferences of those in the foodservice sector, and breeding varieties that fit that profile,” says Jenny Maloney, Director of Industry Relations, for Bayer Vegetable Seeds. “The seeds we provide need to work for both farmers as well as consumers. By bringing this diverse group of culinarians together, we had the opportunity to taste and work with our products, hear their thoughts, and discuss industry issues facing foodservice.”
Bayer’s Culinary Council include:
Robert Bankert: As Executive Chef of residential dining at the University of Massachusetts, Amherst, Chef Bankert successfully handles recipe and menu development and manages food costs for more than 30,000 meals a day.
Alex Dinovo: As President of DNO Produce, the sole distributor of Freshealth’s ready-to-eat produce items for the educational sector, Dinovo is deeply committed to advancing global health through nutrition. He has leveraged his expertise and network to combat food insecurity and increase fruit and vegetable consumption.
Cheryl Drummond, MHA: As Senior Director of Culinary Innovation for Torchy’s Tacos. With more than 20 years of experience in the delivery of world-class culinary concepts and strategies, her passion for food and attention to quality has produced award-winning restaurants.
Todd Fisher: Growing up in California’s wholesale produce industry, Chef Todd has a deep understanding of where good ingredients come from. That approach to quality has led him to open a premium, craft butcher shop, The Meatery.
Diane Grodek: As Executive Chef of Austin Independence School District, Chef Grodek plans menus, creates new recipes and works with students in the Culinary Arts program. Her passion for cooking, reducing waste and community involvement led her to her dream job.
Malik Hamilton: As Interim Director of Food Services at Pittsburgh Public Schools, Chef Malik utilizes nearly thirty years of experience in the food service industry to transform school nutrition and food operations. His diverse background spans award-winning restaurants, caterers, and large universities, showcasing his deep expertise in culinary operations.
Sam Kressler: Kressler founded Stir Innovation, a culinary-driven, sustainability-centered CPG consulting firm focused on creating real, clean and delicious food products for its clients and their customers. He works with natural product brands, guiding them through the entire innovation process.
Chase Obenchain: In his current position as Corporate Chef consultant for CGO Hospitality, Chef Obenchain has supported a variety of companies from commodity boards and startups to international organizations through their adoption and implementation of delicious and nutritious foods.
Daniel Patino: Award-winning Executive Chef Patino brings his extensive culinary background to Salad and Go. As co-founder and Executive Chef, he designs menus with a focus on unique flavor combinations that truly showcase ingredients to make salads memorable.
Jamie Phillips: As the Director of Nutrition Services at Del Mar Union School District, Phillips believes eating nutritious and healthy meals directly impacts students’ ability to learn and focus in school.
Maeve Webster: As President of Menu Matters LLC, Webster is a thought leader in the food and beverage industry with nearly 25 years of experience. Working with manufacturers, commodity boards and agencies, Maeve has supported menu strategy, product concept development, opportunity assessment, trend prioritization and implementation.
Christopher Williams: Bringing almost two decades of culinary experience to his role as Assistant Director of Dining Services at the University of North Texas, Williams is also chef General Manager of Mean Greens Cafe, the nation’s first and only 100% plant-based university dining hall.
To learn more about Bayer’s Culinary Council, visit vegetables.bayer.com.
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