Adam Schreier, Sr. Corporate Chef of Kerry Ingredients and Flavors
Sr. Corporate Chef of Kerry Ingredients and Flavors, Adam Schreier, utilizes his culinary expertise to support the creation and execution of new product development for their restaurant chain, foodservice and retail accounts. His work entails developing customer presentations and working on product development alongside the R&D team, "from blue sky concepts to mainstream." He is a big fan of Nielsen-Massey Vanillas' products and uses them in many of the recipes he develops.
Throughout his seven-year career at Kerry, Chef Adam has developed over 500 recipes in the sweet, savory, and beverage categories for all of Kerry Ingredients North America. He has given over 400 presentations to high-profile clients, one of which was recently given to Nielsen-Massey. He presented them with a full luncheon menu of vanilla-enhanced items, designed especially for them which included: Vietnamese Lobster Ravioli with Spicy Curry Vanilla Sauce, Vanilla Champagne Sorbet, Pistachio Crusted Rack of Lamb with Vanilla Pomegranate Scented Demi Glacé and Tropical Passion Vanilla Crème Brulée.
When asked if he had a favorite NMV product he replied, "Their vanillas are phenomenal, as well as the lemon and orange extracts. They all are great! I enjoy using a wide array of NMV products. I use vanilla in everything." A couple other favorite creations he mentioned were a Lemon Vanilla Coconut Sorbet that he proclaimed as "excellent" and a Strawberrry Chutney Brie En Croute using Rose Water. He also mentioned an incredible Mochachino Crème Brulée he developed using the Pure Coffee and Pure Chocolate Extracts.
When it comes to the flavor extracts, he commented, "It's all about knowing how they work with specific foods and the chemistry behind it. They all work well in baking."
Chef Adam has been a professional chef for 10 years. His culinary expertise draws from many sources, including having worked with top restaurant chefs in Chicago, as well as studying food and cooking for several months in France and Northern Italy. He also has run a successful catering company that he built from the ground up.
Chef Adam holds an Associates Degree in Culinary Arts and a B.S. in Hotel/Restaurant Management from Kendall College. He apprenticed with world famous chefs Patrick Chabert, Michel Coatrieux and Roland Liccioni.
For more information about Kerry Ingredients, call 800-328-7517 or visit www.kerrygroup.com.