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Custom Dry Blends that Taste Like Scratch with Chef Jerry McDonald | Episode 6
Manage episode 423316810 series 3548189
Chef Jerry McDonald is currently the Vice President of Culinary at Midas Foods International, and he is responsible for the development of some of the finest, custom, chef-inspired, dry-mix sauces, glazes, gravies, bases, drinks, and desserts. An incredibly passionate culinary ambassador, Chef Jerry and his culinary team work with restaurant chains and other customers to carefully understand their unique recipes, select the best ingredients, and create a high-quality blend that's comparable to those made from scratch. Their custom blends are easy to store and prepare, have a long shelf-life, and significantly reduce costs. He is committed to upholding high-quality standards and never settles on "good enough." Chef Jerry and the Ignite culinary team talk about what's trending in flavors and how chefs need to look at how to do things the best way possible by being resourceful.
Learn more about Chef Jerry McDonald's innovative projects!
π¨βπ³ Our HOSTS
Robert Simmelink
Director of Culinary Services β Phoenix, Arizona
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Luke Simonds
Corporate Chef β Denver, Colorado
Follow Luke on LinkedIn
Ryan Devereaux
Corporate Chef β Kent, Washington
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π³ Our COMPANY
Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? Weβre here to help answer your foodservice equipment questions!
Learn more at the Ignite Foodservice Solutions Website
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π¨βπ³ DISCLOSURE:
Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.
Chapters
1. Welcome (00:00:00)
2. Introducing Jerry McDonald of Midus (00:00:48)
3. Jerry McDonald's beginnings (00:02:00)
4. Working with Cameron Mitchell Restaurants (00:03:09)
5. Transition from Restaurants to Hotels (00:05:23)
6. Launching his own company (00:05:50)
7. Becoming research chef with Midus (00:06:22)
8. Luke's low expectations when meeting Jerry (00:07:44)
9. The difference between good and bad dry mix products (00:09:13)
10. Commitment to quality/importance of corporate chefs (00:11:13)
11. Indian food β East vs. West versions (00:12:10)
12. Dry mix product development step-by-step (00:13:28)
13. Dry mix revision process with restaurant clients (00:17:13)
14. Outsourcing dehydration (00:18:48)
15. Who is in charge of product sourcing? (00:19:47)
16. Chef Robert's Dried Kimchi Powder (00:22:11)
17. Recipe Thief! (00:22:40)
18. Chef Robert's Corn Powder Experiments (00:23:03)
19. Chef Jerry's Carmel Unpopped Corn Powder (00:24:02)
20. Challenging cream sauces: "Hardest sauces to make dry" (00:24:42)
21. Ryan's Request: Dry Cocktails? (00:25:42)
22. Chef advice: Plan for creative time (00:26:21)
23. Smoke-out at the South Beach Wine and Food Festival (00:28:04)
24. Discovering food trends (and not fads) (00:31:24)
25. Current food trends (00:32:47)
26. Food trends with Gen Z (00:33:55)
27. Mushrooms and Fermentation at Glai Bann in Phoenix (00:34:53)
28. Cooking at the James Beard House (00:36:28)
29. Future of Research Chefs at the James Beard Foundation (00:39:02)
30. Inclusive Chef Community (00:40:11)
31. Wrapping up with Chef Jerry (00:41:37)
32. Ignite Chef Takeaways (00:43:14)
33. Wrapping Up (00:47:23)
34. EoS (00:48:16)
17 episodes
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