Description
Bio Outline for Edward Harazak Senior Research Chef & Food Scientist for Fuchs North America Worked in hotels and restaurants across the US since 1964 Including; Holiday Inn’s, Hyatt, Red Lion, Sheraton, Drury Lane and Good Earth Graduate of Stanford University Organic Chemistry R&D & Presentation Chef for CPC/MSI/IFS/Unilever Bestfoods since 1990 Worked with 11 food scientists, Customer and International internal Chefs and marketing departments on development of sauces, marinades and seasoning blends for top customers. Presentations, demonstrations and customer interaction with applications to develop products. Presented branded products (CPC/Unilever) to end users and suppliers Senior Research Chef & Food Scientist for Adams Extract and Spice Published newspaper and magazine articles, news letters, menus, training manuals and pamphlet’s Speaker at local, regional and national meetings and conferences for RCA, ACF and IFT and places of education. Opening team for 10 restaurants Member; Research Chefs Association (Original Board Member) American Culinary Federation (Educational Committee) Institute of Food Technologists (professional member) Prepared dinners and lunches for various Chefs Societies, government officials, notable celebrities, corporate officers and fellow food technologists.
