AJ Schaller, Culinary Director of Mush Foods, has over 20 years of restaurant and food manufacturing experience. A graduate of the Culinary Institute of America, she served as Culinary Director for Daniel Boulud and the Dinex Group. In this role, her duties included managing restaurant openings, producing Chef Boulud's cookbooks, leading staff trainings and implemented QA programs. She was then Executive Chef at the Culinary Research and Education Academy (CREA), a division of Cuisine Solutions where she provided training and consulting in sous-vide cooking.
Sessions for AJ Schaller
Tuesday, June 18
11:45am
–
12:30pm
Blended Meat Revolution: 50CUT and Sustainable Meat
Location: Salon AFoodservice operators and customers alike are calling for drastic carbon reductions. Meat alternatives only appeal to a small number of consumers and can’t alone account for the shift we need. What if you could give your customers the meat they love while halving your climate footprint?
Join the team from 50CUT by Mush Foods to learn about blended meat and their unique mushroom root ingredient that improves meat’s taste and texture, sustainability, nutrition, and product yield, without increasing costs. Observe and taste their creations as Culinary Director AJ Schaller demonstrates a wide range of menu applications using this exceptional ingredient.
Speakers:
Chief Growth Officer
50CUT by Mush Foods
Culinary Director
50CUT by Mush Foods
