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Custom Dry Blends that Taste Like Scratch with Chef Jerry McDonald | Episode 6
Manage episode 423316810 series 3548189
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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!
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 — 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)
6 episodes
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