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International Flavors & Fragrances.

International Flavors & Fragrances

521 W. 57th St.

New York, N.Y. 10019

212-765-5500

www.iff.com

David Horrocks, IFF's research & development chef, originally planned on a career as a pilot until a dishwashing job at a restaurant at the age of 14 opened his eyes to the world of food and cooking. Pursuing this new career path, he gained practical experience as an apprentice in Restaurant d' Vijff Vlieghen in the Netherlands and other restaurants in North America.

His plans to eventually open a restaurant of his own were waylaid when, while earning his B.S. degree in culinary nutrition at Johnson & Wales University, Horrocks served an internship at IFF. The experience opened his eyes to a career as a research chef in the flavor industry. At the same time, his talent and dedication to linking the culinary arts with food science were recognized as a valuable addition to IFF's expanding CulinEssence team--and to the industry as a whole. He officially joined IFF in 2003.

Currently pursuing a degree in food science with an eye toward his Research Chef certification, Horrocks enjoys developing products with challenging parameters. At home, this avid skier loves to make from scratch "the things no one makes from scratch," such as ketchup. With a specialty in culinary nutrition, he is particularly fascinated with preparing highly nutritious "power food" for athletes.

IFF's CulinEssence Program

Led by Master Chef Florian Webhofer, IFF's CulinEssence program is a creative combination of cutting-edge flavor technology and global culinary arts that takes food to a new level by delivering authentic global culinary taste for customers' food products. CulinEssence works in concert with flavor creation and flavor technology. The three disciplines work closely together to create flavors that result in consumer delight in any part of the world, helping IFF better service the needs of global customers.

The program's mission is to provide for IFF customers flavor systems that deliver market advantage through culinary flavor application and product prototype development and to build closer ties to flavor experts both inside and outside IFF.

Culinary & Bakery Center

In November 2004, IFF opened its new state-of-the-art Culinary Center, the North American center for its CulinEssence program. The new facility supports IFF's ongoing efforts to enhance its capabilities in the flavors business and create winning flavors for its customers.

The combination of highly experienced chefs and a professional kitchen shows customers how flavor can be used to maintain authentic culinary profiles that do not survive typical commercial food processing. The "chef-to-chef" communication in a specifically designed culinary environment helps clients develop better products and helps IFF develop the cutting-edge flavor technology that makes them possible.

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Title Annotation:Chef Profiles
Publication:Food Processing
Geographic Code:1USA
Date:Mar 1, 2005
Words:440
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