Andrew
Executive Sous Chef

Location: Omaha, Nebraska

Education:
University of Nebraska – Lincoln — Bachelor of Science, culinology

"I started here as a culinary intern and was then hired full time as a sous chef. I have since been promoted to executive sous chef. My role is to develop new food products and improve our existing products. In the kitchen, there is a big focus on the quality of the food and flavors that are being put on the market. We want to provide the consumer with the best food they've ever eaten so they will continue to buy our products. We work closely with the food scientists in the commercialization process so that the products that are put onto the marketplace are the food people love."