A research chef is someone who utilizes his or her knowledge of food science in order to create new recipes. Often these new recipes are developed for specific restaurants and, as such, these recipes become the ''secret'' of the restaurant and can actually be protected by law.
In addition to creating a recipe that is tasty and unique to the restaurant, the research chef must also create a recipe that can be easily mass produced. This is particularly true when creating a recipe that is to be used by fast food restaurants, as the restaurant must be able to produce the food quickly while still maintaining quality and freshness.
A research chef may work for a restaurant chain or for a food manufacturing company, such as those that produce ''ready made'' meals that customers can simply microwave or put in the oven in order to create a complete meal. Therefore, a research chef must sometimes create recipes that can be frozen and stored for periods of time while still tasting fresh and delicious when prepared by the customer. In addition, the research chef must strive to create recipes that are visually appealing as well.
In order to create these recipes, the research chef must be knowledgeable in a variety of areas. For example, he or she must understand food preservatives, including how they work and how they affect the flavor of the food. They must also understand mass production as well as the technical terms that are used by the scientists who will be helping with the production of the food. Of course, they also need to know how to combine certain ingredients in order to create a flavor that is pleasing and unique.
Training to Become a Research Chef
In order to pursue a research chef career, it is generally necessary to obtain a degree in culinary arts. This degree must be earned from a school that has been accredited by the American Culinary Federation. Those interested in a career as a research chef should also take coursework in food science as well as in chemistry, which is helpful in understanding preservatives and the other chemicals used in foods that are mass produced.
Many research chefs also complete an internship with chefs in order to learn more about the art of cooking and to learn different culinary techniques. After earning a culinary degree and completing three to five years of employment, a research chef can also earn a special certification from the Research Chefs Association. In order to obtain the certification, however, the research chef must also pass a certification examination.
