Culinology - June 2019 - 26

MEMBER profile

Mr. Crace inspecting the garlic crop in
Barranca, Peru.
He often partners with the company's contract chefs. "My tips for working with them
include listening and communicating your
ideas," he said, "My primary goal is to leverage their expertise all while keeping with my
vision."

Superstar chefs

Garlic sings the blues
A common challenge with garlic is that the
white clove will change color when added
to an acidic environment. For example,
adding a whole, peeled bulb to a jar of
pickles will turn the garlic blue. "It is basically
an enzymatic reaction with the naturally
occurring sulfurs in the garlic," said Jeff
Crace, vice-president of sales and marketing
at Garlic King.
Mr. Crace tested different garlic types
and different harvest times, but the analysis
was inconclusive. "We could not find a
combination that 100% would not turn blue."
Chefs, however, don't have to worry about
crying the blues. "We solved this problem
by briefly flash blanching the garlic, and this
stopped it from turning blue by halting the
enzymatic reaction," Mr. Crace said.

26 |

Culinology | JUNE 2019

Mr. Crace has collaborated with more renowned chefs, too, such as Chef Xiomara
Hall, a native of Puerto Rico who operated
a restaurant and catering business and
was a contestant and winner on the TV
show Supermarket Superstar. During the
RCA Conference in Puerto Rico in 2017,
she highlighted Garlic King's ingredients in
their dishes.
He likewise partnered with Chef Joel
Minkoff of Next Level Foods, who has also
worked as one of the company's contract
chefs to create many sauces and dressings
demonstrated at food shows. "Some examples included pollo al a brasa marinade,
Japanese ginger dressing, garlic sriracha
BBQ sauce, Korean BBQ sauces and a yakiniku grilling sauce," Mr. Crace said.
To encourage menu and new product
development, Garlic King built an innovation
center with an R&D kitchen two years ago
where Mr. Crace works on his own recipes
to create samples for the conferences he attends and for chefs to further incorporate into
the dishes. "I use trends for inspiration," he
said. "I recently returned from a trip to Paris,
Belgium and Amsterdam this past spring
looking for new cooking techniques and
styles. I have also traveled to Italy, Hungary,
Austria and Germany, where I explored traditional and new food trends of these countries. I also go to China frequently to visit
our partner plants and seek to discover new
flavor profiles."
Before he began at Garlic King, Mr. Crace
served in the US Army right after high school,
where he was a military police sergeant, and
later in the National Guard. His passion for
food goes back to his roots. He grew up in
a small town in Minnesota, living the organic
lifestyle before it was trendy, he said, with the
family's own apple orchard, two vegetable
gardens and some livestock.



Culinology - June 2019

Table of Contents for the Digital Edition of Culinology - June 2019

Culinology - June 2019
TABLE of contents
PRESIDENT’S letter - Keep sharpening your skills
EMERGING trends - Mashup beverage trends on the rise
Feel-good foods trending in the functional cat
BUSINESS trends - Investing in innovation
INGREDIENT trends - Alternative fats
MEMBER profile - The emperor has more cloves
EXPERT voices - Menu development at Shake Shack
INDUSTRY NEWS - RCA2019 The three most exciting days in food
RCA in Louisville
RCA awards 2019
Highlights from RCA Culinology Expo
PETITS fours - Gut feelings flourishing in new product development
Innovators capitalizing on consumer interest in keto
NEWS bites
Culinology - June 2019 - Culinology - June 2019
Culinology - June 2019 - Culinology - June 2019
Culinology - June 2019 - 2
Culinology - June 2019 - TABLE of contents
Culinology - June 2019 - PRESIDENT’S letter - Keep sharpening your skills
Culinology - June 2019 - 5
Culinology - June 2019 - EMERGING trends - Mashup beverage trends on the rise
Culinology - June 2019 - 7
Culinology - June 2019 - Feel-good foods trending in the functional cat
Culinology - June 2019 - 9
Culinology - June 2019 - 10
Culinology - June 2019 - 11
Culinology - June 2019 - BUSINESS trends - Investing in innovation
Culinology - June 2019 - 13
Culinology - June 2019 - 14
Culinology - June 2019 - 15
Culinology - June 2019 - 16
Culinology - June 2019 - 17
Culinology - June 2019 - INGREDIENT trends - Alternative fats
Culinology - June 2019 - 19
Culinology - June 2019 - 20
Culinology - June 2019 - 21
Culinology - June 2019 - 22
Culinology - June 2019 - 23
Culinology - June 2019 - MEMBER profile - The emperor has more cloves
Culinology - June 2019 - 25
Culinology - June 2019 - 26
Culinology - June 2019 - 27
Culinology - June 2019 - 28
Culinology - June 2019 - 29
Culinology - June 2019 - 30
Culinology - June 2019 - EXPERT voices - Menu development at Shake Shack
Culinology - June 2019 - 32
Culinology - June 2019 - 33
Culinology - June 2019 - 34
Culinology - June 2019 - 35
Culinology - June 2019 - INDUSTRY NEWS - RCA2019 The three most exciting days in food
Culinology - June 2019 - 37
Culinology - June 2019 - RCA in Louisville
Culinology - June 2019 - 39
Culinology - June 2019 - RCA awards 2019
Culinology - June 2019 - 41
Culinology - June 2019 - 42
Culinology - June 2019 - PETITS fours - Gut feelings flourishing in new product development
Culinology - June 2019 - 44
Culinology - June 2019 - 45
Culinology - June 2019 - Innovators capitalizing on consumer interest in keto
Culinology - June 2019 - 47
Culinology - June 2019 - NEWS bites
Culinology - June 2019 - 49
Culinology - June 2019 - 50
Culinology - June 2019 - 51
Culinology - June 2019 - 52
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