A research chef is a chef who experiments with various recipes and cooking methods in order to find new ways to combine the art of cooking with the science of food. Companies that make pre-packaged foods are a good place to look for a research chef. These foods are typically dried, frozen, or canned, and the chef must create recipes that are appropriate for these food preservation methods. Taste, nutritional value, and shelf life are all important considerations in these recipes.
To be hired as a research chef, most applicants must have completed their education and training at an accredited culinary arts school. A basic understanding of nutrition and food science is also beneficial. A research chef’s pay is usually determined experience and education, but in the United States, the average salary for this position is around $55,000 US dollars (USD). Larger companies often pay higher salaries, averaging around $65,000 USD on average.
In large companies, the research chef usually collaborates closely with the product development team, and in some cases is directly supervised them; however, this relationship can also be reversed. The dish is sometimes created the research chef first, and then product development works to find ways to market it. In large food processing companies, research chefs may supervise a large number of chefs.
Restaurants occasionally hire chefs whose primary responsibility is to develop and test new recipes. Chefs in larger, more upscale restaurants can earn higher salaries than those in the commercial food processing industry, but this type of work is often difficult to come by. These positions are frequently reserved for chefs who have already demonstrated their abilities in other settings.
Many research chefs are members of culinary organizations whose goal is to help them find work and advance their careers. Continuing education courses in food science and nutrition are sometimes offered these organizations. These organizations also assist chefs working in research and development to stay up to date on scientific developments in the industry.
It may be difficult to find work as a research chef. Chefs with many years of experience are more likely to find work. Those who want to work as a research chef may have to start at the bottom and work their way up. In general, the higher an applicant’s education and experience, the more likely he or she is to be considered for this position.