Global Culinary Consultant
CurrentPRODUCT CREATIONIntroduced ancient grain breads and cakes to several In Store Supermarkets with excellent results. Adjusted and improved artisan bread manufacturing in retail In Store settings Produced a very rich yogurt cake mix formulation, containing yogurt powders and several gums and natural flavors to create a cake that was superior to other cream cake mixes in the industry that did not suspend the fruit. Although the formulation was more expensive than the original mix and caused concern within the sales force, it sold well because of its superior quality. This product was later manufactured and distributed by Caravan and became the #1 cake mix in the company.Created 5 varieties “Cake Truffles,” consisting of 15 internal and external sensory panels. Sourced the equipment in the U.S. and from overseas. The second generation of the product in the development with 10 more flavors and more upscale appeal.SOURCING AND MARKETINGTraveled to Europe to collect and evaluate 18 European Artisan bread varieties from France, Germany, Austria, Belgium, Italy and Switzerland. During the trip, Caravan CSM launched a marketing campaign with the slogan “Where is Werner?” Bakery industry contestants followed Werner’s travels and entered information to win a three-day trip to New York for sightseeing and a bakery plant visit. The selected contestants formed a focus group and identified eight breads with a superior rating. Caravan CSM selected five varieties, created beautiful paper bands or sleeves for the bread, indicating the country of origin and launched the product for distribution.TURN-AROUNDAs Corporate Chef, improved and implemented product changes within five months; this resulted in regaining approximately $8 million in sales with a major customer.
