From the Healthy Living Summit Site:
GET IN THE KITCHEN WITH GENIE AND KIM: A LOOK AT PRODUCT AND RECIPE DELELOPMENT
Ever wonder how your favorite wild harvest products come to be? Join us for a journey to learn how tasty food ends up on the shelves of your favorite store…and we won’t stop there! In addition to how these foods come to be, how you use them matters, too. We will take you through the process of how foods turn into meals – through the development of recipes that are simple, tasty, and re-creatable at home.
MAJOR TAKEAWAYS FROM #HLSKEYNOTE:
- Dietary guidelines are redone every five years to keep up with current research.
- Over an hour of our time each day is spent eating.
- Almost thirty percent of Americans claim they “can’t cook.”
- The average American eats 139 calories a day of grain-based desserts (including granola bars.)
Meals should be a celebration!
- You eat for more than simply nutrition – you eat for FUN, too!
- Health doesn’t have to lead EVERY conversation. Make it a balance!
- You don’t have to choose between delicious and nutritious! You can have both.
- Don’t let the ingredient list scare people off.
- Meet people halfway. Make a simple change, not a scary change.
- Don’t let the ingredient list scare people off.
Four Key Points to Recipes:
- Development
- Measure your ingredients so you know exactly what is going in as you create.
- Layer your flavors
- quick and easy doesn’t always mean mouth-watering, but layering flavors doesn’t have to be difficult!
- roast tomatoes
- caramelize onions
- quick and easy doesn’t always mean mouth-watering, but layering flavors doesn’t have to be difficult!
- Testing
- Wild Harvest has taste testers for every single thing they produce.
- Taste the food you make like a chef would. If you don’t taste it, how are people going to want to taste the finished product themselves?
- Inspiration
- Be inspired by other people’s recipes, but give them credit!
- Recipes are considered creative writing and are protected by copy write laws!
- To turn inspiration from one recipe to a unique recipe of your own
- 3 significant changes to the recipe. What is a significant change?
- adding a completely new, experience changing ingredient
- completely removing an ingredient
- changing mode of cooking
- etc
- 3 significant changes to the recipe. What is a significant change?
- must be UNIQUE
- must get permission/rights to use it
- great blog post idea: get recipe inspiration from a favorite restaurant item, but make it healthier and your own!
- Be inspired by other people’s recipes, but give them credit!
- Writing
- List your ingredients in the order in which you use them!
- Printer friendly recipes are important
- Read through your entire recipe and make sure it’s user friendly!
FAVORITE TWEETS FROM #HLSKEYNOTE:
OTHER RECAPS OF THIS SESSION FROM AROUND THE WEB:
Count Your Veggies: The Healthy Living Summit Recap
ABOUT GENIE AND KIM:
Genie Nicholas
Culinary Development Manager, SUPERVALU INC.
Genie Nicholas is the Culinary Development Manager for SUPERVALU’s Private Brands Division. Nicholas, with more than 20 years of experience in the food industry, joined SUPERVALU in 2007. However, in her previous role with Daymon Worldwide, Nicholas was assigned to the SUPERVALU account.
Since 2003, Nicholas has developed more than 2,500 recipes for SUPERVALU’s private brands including Wild Harvest®, Culinary Circle®, Stockman & Dakota® and the newly launched Essential Everyday™. In addition to her recipes appearing on food packaging, they’ve also been featured on television, radio, and in print as well as on SUPERVALU’s websites and social media sites including Facebook and Twitter.
Nicholas has a Bachelor of Science in Food Systems and Technology from the University of Wisconsin- Stout where her studies focused on recipe development. Prior to working at Daymon Worldwide, Nicholas held culinary development positions at Byerly’s, Buffets, Inc. and the Nicollet Island Inn.
When creating recipes for the average home cook, Nicholas’ goal is to create great tasting, approachable recipes that are quick and easy to prepare and healthy for the family.
Kim Kirchherr, MS, RD, LDN, CDE, serves as the SUPERVALU corporate dietitian (Divisions: Jewel-Osco, Hornbacher’s, Shop ‘n Save, Save-a-Lot and SUPERVALU Pharmacies). Her goal is to motivate individuals to adopt better eating practices, encourage appropriate physical activity, and provide current/scientifically based nutrition information in a way that is usable in everyday life.
Kim completed both bachelor of science and master of science degrees at Eastern Illinois University, where she was a graduate assistant for the Dining Services Department. Kim completed her internship at St. Mary’s Hospital. Prior to working in the supermarket industry, she worked in hospital-based health and fitness centers, as well as in an outpatient education program, providing one-on-one sessions as well as community outreach.
Kim has 15 years experience as a registered dietitian and has been a certified diabetes educator for eleven years. She has created countless nutrition education materials, delivered hundreds of presentations, and participates regularly in TV, radio, and newspaper interviews for outlets including ABC, FOX, NBC, CBS, WGN, ESPN, 101.9FM, 93.9FM, Chicago Sun-Times, Chicago Tribune, The Daily Herald, Today’s Dietitian, ADA Times, Supermarket News, and Good Housekeeping as well as social media with weekly Facebook posts featuring applicable nutrition information and recipes featuring fruits/vegetables, and ideas to support a healthful lifestyle. Additionally, she regularly writes articles appearing both online and in print publications.
As a member of the Academy of Nutrition and Dietetics (formerly American Dietetic Association), president of Illinois Dietetic Association, immediate past Supermarket subgroup chair of the Food and Culinary Professionals Dietetic Practice Group, and past-president of the North Suburban Dietetic Association, she is dedicated to her profession and the dissemination of accurate nutrition information. Kim was honored as the Recognized Young Dietitian of the Year in 2006 and Outstanding Dietitian of the Year in 2011 by the American Dietetic Association/Illinois Dietetic Association. Kim was also among the national leaders of the American Dietetic Association who were selected to attend ADA’s Leadership Institute in June 2009 and June 2011. The Institute is limited to fewer than 300 of ADA’s more than 70,000 national members.
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