ABOVE AND BEYOND One of Giunta's most important roles involves training. He spearheads training for the entire culinary team, which goes far beyond further developing their culinary skills. Part of the necessary training of all culinary members involves spending time in a meat plant. "It's crucial to understand what's going on in the plant environment in order to understand the products the company is developing," Giunta says. "We also need to think about and understand supply and sustainability. We have to have the ability to think broadly in this role." In addition to time in meat plants, the chefs spend time off-site in restaurants and retail locations. "It's all about knowing your customers and understanding their needs," Geoghegan says. While the chefs spend the majority of their time in the Cargill test kitchens working on customer projects, they will travel off-site to customer locations to get a better feel for the customer's needs. Chef Stephen Giunta has worked in the Cargill culinary department for 15 years. SEE US AT IPPE 2018 AT BOOTH C819 FAT ANALYSIS FOR THE MEAT INDUSTRY FOOD@TOMRA.COM WWW.TOMRA.COM/MEAT CHICKEN WOODY BREAST DETECTION www.meatpoultry.com | 11.17 | MEAT+ POULTRY 21http://WWW.TOMRA.COM/MEAT