Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Nick L.

Nick L. Research Chef & Sr. Flavor Applications Scientist

Recommended Posts

I specialize in culinary and savory flavors for new food and beverage product development/manufacturing.  I'm a Certified Research Chef through the Research Chefs Association and work at a Chicago area commercial flavor supplier in the R&D department.  In past lives I've been a fine-dining line cook, commissary production cook along with various culinary and technical R&D roles.    

  • Like 5

Share this post


Link to post
Share on other sites

Sounds like I'll learn a lot from you

  • Like 3
  • Thanks 1

Share this post


Link to post
Share on other sites

Welcome. Will be glad to hear whatever you want to share with us!

 


Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Share this post


Link to post
Share on other sites

Welcome to eGullet.  Looking forward to your posts.

Share this post


Link to post
Share on other sites

Plan on following these thread.

 

welcome

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...