Culinary Development Chef
JMH made high-quality flavor bases, gravies, drinks, and desserts – primarily for industrial manufacturers, foodservice, and meal kit customers. In 2019, JMH was acquired by Summit Hill Foods. Consumer products include Better Than Bouillon®, Louisiana Hot Sauce®, Shore Lunch®, and Southeastern Mills® brands.– Consulted with executive chefs at MGM, Caesar’s Entertainment, Boyd Gaming Corporation, Wynn Casinos, and many other regional casinos and resorts across the country to deliver culinary insights, trends, and inspiration on menu development, restaurant management, and operational profitability. – Worked with R&D to develop, and with the sales team to deliver, product placements in casinos throughout the country, especially the Las Vegas casino market. Opened new accounts and added items to existing contracts.– During the pandemic, presented alternatives to improve operational efficiency to account for staff reductions. For instance, sold Hollandaise sauce to replace on-site, from scratch preparation.– Designed and translated culinary prototypes to feasible commercial products.– Translated culinary innovations and consumer trends into concepts, solutions, and recipes.– Designed a state-of-the-art test kitchen for Salt Lake City; outfitted it with Welbilt kitchen equipment. – Directed a team of corporate chefs through all aspects of customer engagement to support sales initiatives.– Collaborated with NPD, Sales, Marketing, and Operations to address all product and customer needs.– Prepared inspiration sessions and tastings for customers to present new products and demonstrate trends.– Assisted the sales team to win new business and to expand existing accounts with more placements in the same locations or to spread existing placements to additional properties. – Placed an alfredo sauce in the MGM Beau Rivage in Biloxi; the excellent reviews led to other sales around the country at MGM and elsewhere.
