Vegetables by Bayer Addresses Needs of Foodservice Industry

St. Louis, Mo.  (September 12, 2024) – Vegetables by Bayer is dedicated to innovation from seed to service to help create the best possible ingredients by uniting a diverse group of chefs, culinarians and innovators. The newly formed Culinary Council provides a dynamic platform to exchange ideas and foster collaboration that will influence the future breeding of Bayer’s fruits and vegetables.

The Council held its first event on August 22, 2024 in San Diego. During the week, Council members explored new and innovative uses for Bayer vegetable products, discussed industry trends and issues and collaborated on product development. Joining the meeting were members of Bayer’s R&D, Global Vegetable team and nutrition and product experts. The week culminated in a market basket competition featuring the current Bayer Vegetable Seeds produce portfolio. Chefs and culinarians had the opportunity to use a variety of fresh seasonal produce and provide feedback to help forecast opportunities in fruit and vegetable trends in the foodservice industry.

“Bayer Vegetable Seeds is dedicated to listening to the needs and preferences of those in the foodservice sector, and breeding varieties that fit that profile,” according to Jenny Maloney, Director of Industry Relations, for Bayer Vegetable Seeds. “The seeds we provide need to work for both farmers as well as consumers. By bringing this diverse group of culinarians together, we had the opportunity to taste and work with our products, hear their thoughts and discuss industry issues facing foodservice.”

Bayer’s Culinary Council members are a dynamic group of chefs and industry experts dedicated to collaborating to set new trends, share valuable insights and provide a sounding board for Vegetables by Bayer in future seed development. Members of the council include:

Robert Bankert: As executive chef of residential dining at the University of Massachusetts, Amherst, Chef Bankert successfully handles recipe and menu development and manages food costs for over 30,000 meals a day. His pride in keeping menus fresh and in season makes him a valued member of the Culinary Council.

Alex Dinovo: As president of DNO Produce, the sole distributor of Freshealth’s ready-to-eat produce items for the educational sector, Dinovo is deeply committed to advancing global health through nutrition. He has leveraged his expertise and network to combat food insecurity and increase fruit and vegetable consumption. Dinovo’s passion for creating a healthier world through nutritious foods enriches the Council's focus on developing exceptional vegetables for consumers.

Cheryl Drummond, MHA: As senior director of Culinary Innovation for Torchy’s Tacos, Drummond brings a wealth of knowledge and a fresh perspective to the Culinary Council. With over 20 years of experience in the delivery of world-class culinary concepts and strategies, her passion for food and attention to quality has produced award-winning restaurants.

Todd Fisher: Growing up in California’s wholesale produce industry, Chef Todd has a deep understanding of where good ingredients come from. That approach to quality has led him to open a premium, craft butcher shop, The Meatery. By using the highest quality meats and only the best seasonal produce and fresh local seafood, you can see why he has been named “Monterey County’s favorite chef.”  His commitment to high-quality, flavorful dishes makes him a valued member of the Culinary Council.

Diane Grodek: As executive chef of Austin Independence School District, Chef Grodek plans menus, creates new recipes and works with students in the Culinary Arts program. Her passion for cooking, reducing waste and community involvement led her to her dream job. Chef Grodek’s expertise contributes significantly to the Culinary Council’s mission of inspiring and elevating the culinary experience.

Malik Hamilton: As Interim Director of Food Services at Pittsburgh Public Schools, Chef Malik utilizes nearly thirty years of experience in the food service industry to transform school nutrition and food operations. His diverse background spans award-winning restaurants, caterers, and large universities, showcasing his deep expertise in culinary operations. Chef Malik is a strong advocate for incorporating scratch and speed scratch cooking in K-12 school meals, and he is equally committed to promoting sustainability and social responsibility in school food programs.

Sam Kressler: Kressler founded Stir Innovation, a culinary-driven, sustainability-centered CPG consulting firm focused on creating real, clean and delicious food products for its clients and their customers. He works with natural product brands, guiding them through the entire innovation process. Kressler’s emphasis on sustainable, natural products enhances the Council's commitment to quality ingredients.

Chase Obenchain: With his background in all forms of culinary application from line cook to R&D and culinary development, Chef Obenchain brings a blend of expertise and insights to the Culinary Council. In his current position as corporate chef consultant for CGO Hospitality, he has supported a variety of companies from commodity boards and startups to international organizations through their adoption and implementation of delicious and nutritious foods. 

Daniel Patino: Award-winning Executive Chef Patino brings his extensive culinary background to Salad and Go. As co-founder and executive chef, he designs menus with a focus on unique flavor combinations that truly showcase ingredients to make salads memorable. Chef Patino’s emphasis on whole food ingredients enhances the Council's commitment to quality.

Jamie Phillips: With a wealth of leadership and management experience, Phillips brings a wealth of knowledge and creativity to the table, as a member of the Culinary Council. As the director of Nutrition Services at Del Mar Union School District, Phillips believes eating nutritious and healthy meals directly impacts students’ ability to learn and focus in school.

Maeve Webster: As president of Menu Matters LLC, Webster is a thought leader in the food and beverage industry with nearly 25 years of experience. Working with manufacturers, commodity boards and agencies, Maeve has supported menu strategy, product concept development, opportunity assessment, trend prioritization and implementation. Her skill at identifying critical trends makes her a valued member of the Culinary Council.

Christopher Williams: Bringing almost two decades of culinary experience to his role as assistant director of Dining Services at the University of North Texas, Williams is also chef general manager of Mean Greens Cafe, the nation’s first and only 100% plant-based university dining hall. His focus on incorporating vegetables into delicious and balanced meals supports the council’s mission to promote healthy eating.

With the creation of the Culinary Council, Vegetables by Bayer and the vegetable and fruit industry can benefit from the insights and influence of a diverse group of culinary experts. Bayer's seed brands, Seminis® and De Ruiter®, have a track record of offering cutting-edge solutions, such as tender High Rise® broccoli stems, which are gaining popularity in specialty markets. Bayer continues to invest in research and development to create varieties that help meet the high standards of the foodservice industry. Bayer seeds produce flavorful and vibrant vegetables that help fulfill market demands and contribute to a healthier world.

If you would like to learn more about Bayer’s Culinary Council, you can visit the website at https://www.vegetables.bayer.com/us/en-us/about/from-seed-to-service.html.

About Bayer

Bayer is a global enterprise with core competencies in the life science fields of health care and nutrition. In line with its mission, “Health for all, Hunger for none,” the company’s products and services are designed to help people and the planet thrive by supporting efforts to master the major challenges presented by a growing and aging global population. Bayer is committed to driving sustainable development and generating a positive impact with its businesses. At the same time, the Group aims to increase its earning power and create value through innovation and growth. The Bayer brand stands for trust, reliability and quality throughout the world. In fiscal 2023, the Group employed around 100,000 people and had sales of 47.6 billion euros. R&D expenses before special items amounted to 5.8 billion euros.

For more information, go to www.bayer.com.

Bayer, Bayer Cross, De Ruiter®, High Rise® and Seminis® are trademarks of Bayer Group. ©2024 Bayer Group. All rights reserved.