Culinology - June 2021 - 29

MEMBER profile
Creating a network in the culinary world
Sandy Cook is a proud certified research chef with the Research Chefs Association (RCA).
" I've had my Certified Research Chef (CRC) certification for 17 years and have been
recertified three times, " he said.
He's recommended joining the RCA at college workshops and culinary science
symposiums he has attended, and said his company, Firmenich, supports his work with
the association.
" The networking opportunities are boundless through the RCA, " he said. " When I first
joined in 2003, I was overwhelmed in my career and most happy being surrounded by
like-minded folks in the RCA. The hardest part for research chefs is landing that first job in
the industry. I recommend internships or externships to get that foot in the door, and also
joining the RCA. "
Mr. Cook often networks with other famous chefs, such as David Burke, who specializes
in modern American cuisine.
" Chef Burke and I together received Time magazine's 'Most Amazing Inventions of 2005
Award' for a diet flavor spray - a water-based flavor spray in a bottle, " he said. " We used
the flavors bacon and ranch, for example. "
Mr. Cook also has received several internal awards at Firmenich, and won the New
Jersey People's Choice Award for best chili in the state competition in 2005. And last, but
not least, he is an Eagle Scout.
" I'm also really proud of this certification, the highest in the Boy Scouts of America, "
he said.
sometimes come to us to request these
cutting-edge products. "
Another trend Mr. Cook anticipates is in the
beverage arena.
" As we progress, more consumers are
open to trying new foods, and a lot of this has
to do with placement in grocery stores, " he
said. " Now that plant-based milks are next to
lactate-based milks on the shelf, the plantbased
milks have double-digit growth, while
dairy milk's sales are shrinking. This will likely
be true of other categories as well. "
Mr. Cook has a master of science degree
in food chemistry and a bachelor of science
degree in wildlife biology from Rutgers
University. After working as a ranger in the
park service after college, he preferred the
food industry. For 10 years before switching
to research and development as an executive
chef, he developed and refined his culinary
skills as a chef in independent and chain
restaurants throughout New Jersey and
New York City, including the famous Quilted
Giraffe.
" I left the restaurant industry because my
future wife said 'get out of the restaurant
business or get out of the house,' " he joked,
" because of the renowned long hours and
28 | Culinology | JUNE 2021
because you're working when everyone else
is off. "
Mr. Cook, who lives in Manhattan, spends
his free time with his wife hiking and doing
other outdoor activities. He also loves travel,
music, trying new foods and fine wines.
He enjoys collecting Washington state and
Spanish red wines, and, to no surprise,
cookbooks.
" My wife and I really love to cook and
try new recipes, and we particularly enjoy
Southwestern cuisine, " he said. " On
weekends, we prepare a lot with seafood and
chicken, and during the week we work with
vegetables to create dishes such as lentil and
farro casseroles and pasta with tomatoes
and olives. "
True to his profession, he experiments with
different flavors.
" Flavors are like gifts, " he said. " Meatbased
flavors are great to cook with, as
are fruit flavors. And some of the most
amazing are those that can make a food or
beverage taste like alcohol, without any real
alcohol used. "
Spoken like a true flavor aficionado and,
of course, a cook that he is, in more ways
than one. *

Culinology - June 2021

Table of Contents for the Digital Edition of Culinology - June 2021