Five minutes with...


Emma Kaye, Interim Development Chef


Emma has been working on an interim basis since 1996 for
a wide range of well known food manufacturers. She has worked across diverse food ranges and during this period has seen huge changes in food trends.

 

My main responsibilities are: Once I have been invited to begin an interim assignment with a food manufacturer, I am straight into new briefs. There is no time for learning curves; this is why a good interim can thrive in a high pressure environment and rise to any new challenge. My brief is more often than not to develop new and innovative products in line with product briefs. These must be commercially viable.


More recently, linking in with the current state of the economy, a good portion of my time has been spent modifying existing recipes to reduce costs, and in some cases a complete product upgrade. Along with the innovative side of my work I also liaise with suppliers to source new materials and often work along side them if a new ingredient is being developed.


All recipes have to be costed, deemed to be feasible by the production team, and formulated accurately, bearing in mind they may be produced on a large scale in the near future. If at each stage of the developed process everything is documented and communicated well it saves a lot of headaches later !
I also work closely with account managers to ensure that all products are adhering to the manufacturer’s margins.

The greatest challenge in this role is: Working to tight deadlines, being flexible and being innovative under pressure. I am always out and about keeping up to date with new food trends, reading food magazines, and visiting new restaurants that may be offering me a new dimension to my innovative skills. I can occasionally be found on a Saturday morning in a cookery work shop in Books for Cooks in Notting Hill.

I chose to work in NPD because: I love working with food and being innovative, and I thrive on the fast paced working environment; there is no time for boredom! The products I work with are changing or being modified on a regular basis. If I didn’t work in this industry I couldn’t imagine meeting as many friends as I have met over the years working in food. Working in new locations is still thrilling for me although I know this would not be possible without the amazing support I have from my family. Interim work can take you anywhere, and I believe it is essential to follow the path because every new experience turns out to be a positive one and builds on previous experiences.

One of the product ranges I’m most proud of is, and why: Last year I was asked to develop a range of gluten free, dairy free and virtually fat free soups and ready meals , incorporating as many superfoods and wholegrain as possible. Initially the project seemed quite daunting as using arrowroot as a starch, and rice milk or coconut milk instead of dairy products, seemed as though it could be problematic. The product range I came up with was exciting and refreshing and included the following soups: edamame & watercress; beetroot, orange and thyme; and Tuscan bean. Examples of some of the main course dishes I created are: halloumi kedgeree; Moroccan chicken, warm asparagus and lemon salad; and hot rice salad with goat's cheese and beetroot.

The person/brand/company I most admire is, and why: Innocent is a truly inspirational company .They are a young team who had a vision 10 years ago to develop a range of smoothies. From being a niche market 10 years ago, and overcoming one or two hitches along the way, smoothies have become so mainstream that they now feature in the shopping basket of the government to calculate price inflation! I have worked on a development project for Innocent and it is a refreshing experience to visit Fruit Towers and to meet the lively minds that contribute to the company’s success.

In ten years time I'd like to be: Doing just what I am doing now !