Hey fu/ck/ers. Product Development Chef here. I develop refrigerated and shelf stable products for grocery stores and random food brands. Bored so ask me questions and give meaning to my life.
How much do you make, and can I get a job like that if the only thing close to a food science class I've taken was intro nutrition in culinary school, and otherwise just have line-cook experience and am not an idiot?
It's not for flavor.
It hasn't, it's simply opened up new business for me. I wouldn't eat any of it, as I only eat fresh foods that I cook up myself.
If you can talk up your experience, you shouldn't have too much trouble getting into the field by starting out as an assistant.
I'm guessing you must do a shitload of product testing to see if general consumers will enjoy the processed crap you produce. Is there any results from that testing that surprised you?
The only frozen shit I buy anymore is Lean Cusine or stuff from Trader Joe's. Other processed food just is way too big in portions and I end up throwing most of the crap away.
Funny you would mention that. We only really do organoleptic studies with our staff and don't do a lot of consumer testing. We're a smaller firm. Generally, the clients will conduct consumer testing if they feel the need to, but smaller food brands dont have the money for that.