“I get paid to be the foodie I’ve always been!”

 

Name: Mike

Title: Senior Corporate Chef, Kraft Foodservice

Location:  Boston, Massachusetts

Education: 
Bachelor of Science, Foods & Nutrition, Purdue University
Culinary Certificate, Kendall College
Professional Development, Culinary Institute of America

Joined Kraft in: 1999

What I do:  The best way to describe what I do is to think about going to your favorite restaurant, looking at their menu and wondering, “Wouldn’t it be great if they had …”

Every day, I get to create new menu and recipe ideas for major US restaurant chains that buy Kraft products. We want them to grow their business by leveraging the power of our Kraft-branded items.

I also provide them with trend research and consumer data that help them to understand their consumers’ needs. We work closely with Kraft’s Sales, Research and Development and Consumer Insights teams. No day is the same.

Why I love my job: I get paid to be the foodie that I have always been. Working in a test kitchen has been something I wanted to do since before college. I love to experiment with new ideas and build on my love of cooking and science.