Vegetables by Bayer says it recently held an inaugural event for its newly-created Culinary Council, which was created to foster collaborations that influence the future breeding of its fruits and vegetables and comprises chefs, produce industry insiders and innovators.
During the event council members explored new and innovative uses for the company’s vegetable products, discussed industry trends and issues and collaborated on product development, according to a news release. Members of Bayer’s R&D, Global Vegetable team and nutrition and product experts also attended the event.
Vegetables by Bayer said the week concluded with a market basket competition where chefs and culinarians used current Bayer Vegetable Seeds produce and provided feedback that will help forecast opportunities and trends with fruits and vegetables in foodservice.
Culinary Council members include:
- Robert Bankert, executive chef of residential dining at the University of Massachusetts, Amherst.
- Alex Dinovo, president of DNO Produce.
- Cheryl Drummond, senior director of culinary innovation for Torchy’s Tacos.
- Todd Fisher, chef at The Meatery.
- Diane Grodek, executive chef of Austin Independence School District.
- Malik Hamilton, interim director of food services at Pittsburgh Public Schools.
- Sam Kressler, founder of Stir Innovation.
- Chase Obenchain, corporate chef consultant for CGO Hospitality.
- Daniel Patino, co-founder and executive chef of Salad and Go.
- Jamie Phillips, director of nutrition services at Del Mar Union School District.
- Maeve Webster, president of Menu Matters.
- Christopher Williams, assistant director of dining services at the University of North Texas.
“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,” Jenny Maloney, director of industry relations for Bayer Vegetable Seeds, said in the release. “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.”
