The chefs from ofi will discuss how they created their gold standard, and considerations they made when creating sauces, mixes, and bakery items. The product developers explain how increasing the volume of these products while reducing fat, salt, and sugar retained their great taste.
About the Presenters
Nicole Edders joined ofi as senior food scientist, R&D. She is responsible for developing innovative sauces and Chile pepper products from concept through commercialization. Her experience includes development of salad dressings, mayonnaise and nutritional supplements working with Unilever Food solutions and Glanbia Performance Nutrition.
Kathryn Morris joined ofi September 2021 as Technical Manager, focusing on the Innovation in the Edible Nuts category within the Chicago Customer Solutions Center. She has worked 12years in product development spanning beverage, nut butters, sweet and savory sauces, and most recently at a ready-to-eat overnight oat company, MUSH. She has concept to commercialization experience in her R&D roles at Imbibe and Sokol and Company and has worked on projects for CPG food and beverage brands as well as entrepreneurial startups.
Chef Daniel Espinoza is the chef for Latin American cuisine at ofi. His love and extensive experience with Mexican and Latin cuisine drives his unique ability to connect with trends that are current and developing throughout the US and his desire to introduce consumers to tradition and technique. Most recently, Chef Espinoza and team won the prestige pork competition “cochon 555” crowning him the prince of pork in Chicago. In 2017, Espinoza was nominated as a finalist for “eater young guns”. In 2016, he participated in “Top Chef Mexico,” during which he tested his Chicano cooking style to high praise by finishing in the top 4 out of 15 competitors. Also in 2016, Espinoza consulted on Lincoln Park’s Holy Taco! that earned his barbacoa recipe “one of 100 best things we ate” by Timeout Chicago and earned a place among Zagat’s “30 Under 30” in 2015.
Andrew Pingul joined ofi in December of 2020 as Corporate Pastry Chef of North America for deZaan Cocoa at ofi. He is responsible for growing the deZaan for professional range while engaging with chefs in the industry while developing recipes and sales training. He brings with him over 13 years of experience in food service as a pastry chef and graduated from Kendall College. He has worked across Chicago in wholesale and retail, to specialty shops, catering, country clubs, restaurants, and consulting in places such as Boka Restaurant Group, Black Dog Gelato and Blue-Plate Catering.
