At Centered Chef, we are very familiar with the needs of culinary corporations – from menu development to product design.
Our client portfolio includes Sara Lee Corp, Ball Park Franks, Earthgrains Breads, Hillshire Farm, Jimmy Dean, Applegate Farms Organics, Driscoll’s Berries, Ajinomoto, Kraft, Haagen Dasz, the Got Milk? Campaign, McCormick Spices, Pama Liquor, Fitness Formula Clubs & Fleet Feet Sports.
We take your existing recipes and provide detailed nutritional information. We use the latest data from the USDA in conjunction with published information from your packaged goods to provide the most accurate analysis available. This is perfect for our clients interested in targeting customers with specific dietary needs or who are simply health-conscious diners. Our on-staff dietitian provides support for more in-depth analysis to help meet your needs.
Recipe Testing and Development
Looking for someone to conceptualize, test, document and standardize recipes? We will work with you to determine your primary concerns (healthfulness, ease of preparation, cost per unit, etc.). From initial conception, we proceed to our test kitchen, where we will test and re-test your recipes until they consistently produce the results you require. We can even demonstrate the recipes to ensure those who will be producing the recipe have complete understanding of the recipes we develop for you.
If you really need someone to take the reins, we can build your entire menu from scratch based wholly on your specific needs. We will work with you on who your target market is and what needs you want to fulfill, develop the recipes, source products, provide detailed cost-analysis and work out packaging or plating methodology.
Special considerations to diets specific to food allergies, age range, disease-state are areas of our expertise. As emerging trends in the nutritional field begin to influence policy, we can help assimilate procedures and implement programming to support your evolving business practices. We consult with a range of organizations that need specific dietary curriculum, including public school programming and triathlon and marathon training groups.
Do you need something that doesn’t quite fit in to any of the categories above? We have a plethora of experience to bring to the table, and welcome the opportunity to discuss some of the ways we can help meet your needs.