Culinology - September 2016 - 31
MEMBER profile
As a former military cook
and current Sam's Club
senior quality and product
development manager,
semper fidelis - the
"always faithful" motto of
the Marines - guides
Michael Bunn's
life and work
by Susan Malovany
editor@sosland.com
CORPS
VALUES
M
ichael Bunn first learned the rank-andfile rigor of the professional kitchen in
the military, as chief cook for the US
Marine Corps in the '90s after attending its food
service school. Throughout his civilian career, he
climbed the ladder from chef, to restaurant manager, to dietary manager, to senior food scientist,
to R&D chef and director of R&D. Today, Mr. Bunn
serves as senior quality and product development
manager for Bentonville, Ark.-based Sam's Club,
a business unit of Wal-Mart Stores, Inc., in a capacity that leverages his culinary and food safety
experience.
"Working as a cook in the Marines definitely
gave me a thick skin," Mr. Bunn said. "It influenced me to be patient and very flexible to
change at a fast and even at times a slow pace,
dependent on the environment."
The discipline of a Marine
Mr. Bunn began working at Sam's Club a year
ago for the private brands team. As the eighth
largest retail business in the US with annual net
sales of more than $57 billion - and with 653
club stores nationwide and in Puerto Rico -
Sam's Club keeps him on a busy schedule.
"I research and develop new, innovative food
items across all food and beverage categories,"
SEPTEMBER 2016 | Culinology |
31
Table of Contents for the Digital Edition of Culinology - September 2016
Culinology - September 2016
Table of Contents
President's Letter - 400-word limit jam session
Emerging Trends - Flavor innovation going Nuts
IFT16: The complicated reality of simple ingredients
Ingredient Trends - Embracing new proteins
Flavor Trends - Pour on the flavor
Member Profile - Corps Values
Expert Voices - PowerBar
Industry News
Student Profile - Hannah Dressen
Petits Fours
News bites
Ad Index
Culinology - September 2016 - Culinology - September 2016
Culinology - September 2016 - 2
Culinology - September 2016 - Table of Contents
Culinology - September 2016 - President's Letter - 400-word limit jam session
Culinology - September 2016 - 5
Culinology - September 2016 - Emerging Trends - Flavor innovation going Nuts
Culinology - September 2016 - 7
Culinology - September 2016 - IFT16: The complicated reality of simple ingredients
Culinology - September 2016 - 9
Culinology - September 2016 - 10
Culinology - September 2016 - 11
Culinology - September 2016 - Ingredient Trends - Embracing new proteins
Culinology - September 2016 - 13
Culinology - September 2016 - 14
Culinology - September 2016 - 15
Culinology - September 2016 - 16
Culinology - September 2016 - 17
Culinology - September 2016 - 18
Culinology - September 2016 - 19
Culinology - September 2016 - Flavor Trends - Pour on the flavor
Culinology - September 2016 - 21
Culinology - September 2016 - 22
Culinology - September 2016 - 23
Culinology - September 2016 - 24
Culinology - September 2016 - 25
Culinology - September 2016 - 26
Culinology - September 2016 - 27
Culinology - September 2016 - 28
Culinology - September 2016 - 29
Culinology - September 2016 - 30
Culinology - September 2016 - Member Profile - Corps Values
Culinology - September 2016 - 32
Culinology - September 2016 - 33
Culinology - September 2016 - 34
Culinology - September 2016 - 35
Culinology - September 2016 - Expert Voices - PowerBar
Culinology - September 2016 - 37
Culinology - September 2016 - 38
Culinology - September 2016 - 39
Culinology - September 2016 - 40
Culinology - September 2016 - Industry News
Culinology - September 2016 - 42
Culinology - September 2016 - 43
Culinology - September 2016 - Student Profile - Hannah Dressen
Culinology - September 2016 - 45
Culinology - September 2016 - Petits Fours
Culinology - September 2016 - 47
Culinology - September 2016 - 48
Culinology - September 2016 - News bites
Culinology - September 2016 - Ad Index
Culinology - September 2016 - 51
Culinology - September 2016 - 52
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