Allison Rittman

September 14, 2020
Global Food Forums Speaker-3

Allison Rittman, C.R.C., Culinary Culture

 Allison Rittman HeadshotChef Allison Rittman is one of the first women to become a Certified Research Chef (CRC®) in the United States. She has over 25 years of experience in the food industry specializing in product and menu development, national account presentations and culinary trends.

Her education includes a Bachelor of Science degree in Biological Sciences from the University of Iowa and a degree in Culinary Arts from The Culinary Institute of America.

In August of 2007, Chef Allison established the Culinary Culture, a company specializing in culinary focused product development, based in Austin, Texas. Before this endeavor, Chef Allison worked as a Corporate Research Chef for a culinary consulting firm, was a Research Chef for a premier cheese manufacturer in Wisconsin, and began her culinary career by working in several upscale restaurants in a variety of kitchen positions.

At Culinary Culture and as chefs, “we understand how important the culinary element is to the development of commercializable and reproducible food products,” says Allison. “As scientists, we understand the parameters involved in making prototypes a reality within a manufacturing or foodservice setting. We work to ensure your final product works efficiently within your system, and most importantly, tastes great!”

Chef Allison is an active member of the Research Chef’s Association, American Culinary Federation, and the Institute of Food Technologists. Allison was awarded the President’s Award in 2008 and 2016, and is a past board member of the RCA.

 Global Food Forums Presentations by Speaker

Recorded for the 2020 Sweetener Systems Conference

“From Amazake to Acid Blockers: Culinary Strategies for Enhancing Sweetness”

In the development of a new food product, packaging is often thought of last, and often as a cost item that must be minimized.  Many good products, especially those positioned as natural, have failed because of less than optimal packaging. Packaging choices impact ingredient options, shelf life, distribution requirements, marketing impact and more.  Packaging, for example, can reduce need for antioxidants.  This presentation provides an overview of the role that packaging can play in the successful launch of safe, cost-effective food products and present insights gained from real-world examples on how packaging offers opportunities far beyond its cost.

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