K-12
Culinary Story
Meet The PepsiCo Culinary Team
OUR CHEFS
Certified Research Chef Jody Denton received his formal culinary training in Dallas and fine tuned his skills through apprentice programs at some of the top restaurants in Europe. Jody returned to the States and started his career in the mid 80s at the Mansion at Turtle Creek in Dallas. In the 90s, Jody served as executive chef at restaurants for Wolfgang Puck, Mark Miller, and restaurateur Richard Melman. In the late 90s Jody took his talents to San Francisco where he took charge at the popular Restaurant Lulu.

Abby attended Johnson & Wales University, in Providence, Rhode Island, and recently graduated in August of 2016. She earned an Associate’s Degree in Culinary Arts and a Bachelors Degree in Culinary Nutrition, with a minor in Food Science.

Prior to joining the Away From Home Culinary Team, Abby interned at the Frito Lay Culinary Center supporting retail culinary innovation in the US and globally. It was during this time that she learned of the vast portfolio PepsiCo has to offer, although ever since childhood, Cool Ranch Doritos, Funyuns, and Cherry Pepsi still remain her favorite brands.

Gaby is one of our Away From Home Development chefs. Prior joining our team she interned at the Frito Lay Culinary Center supporting retail culinary innovation in the US and globally. Gaby earned her Bachelor’s Degree in Hospitality Management with a minor in Culinary and Restaurant Management at Florida International University.

She discovered her love for food and the art of making it at a very young age, cooking next to her grandmother and mom. It wasn’t until she immigrated to the United States that she was able to enrol in culinary classes and follow her passion for cooking.

Stephanie Adames has been in the beverage and food industry for over a decade, and in her time working through the industry, she has anchored herself in a culinary approach to classic mixology. Stephanie seeks to bring mainstream America closer to the emerging craft of mixing drinks, with a focus on non-alcoholic and “with-alcohol” mixology.

Elizabeth D’Cunha supports the application of the culinary arts to product development across all Frito-Lay brands. She also supports key global initiatives by leading iCrave sessions for PepsiCo. As the developer of the tools and many processes and best practices for the iCrave process, Elizabeth has developed a Culinary Design course to teach other associates how to lead iCrave sessions.

A native of Long Island, NY, David started his culinary journey in a local pizzeria, which lead to a stint at a small bakery giving way to the iconic McDonalds. Before his teenage years were complete, David found himself on the beautiful beaches of Long Island working his way up from a concession stand employee to managing an ocean-front restaurant and all of the satellite foodservice locations.

When he began his career in food nearly 20 years ago, he had no idea that the culinary field would expand to include career paths such as food scientist or research and development chef.

Chef Andrew Moltz attended the University of Illinois where he earned his Bachelors and Masters of Science degrees in the areas of Food Science and Food Microbiology. Upon completion of these programs, Andrew was eager to pursue a degree in the culinary arts and compliment his knowledge of Food Science. After receiving his formal culinary training from the Le Cordon Bleu affiliated Cooking and Hospitality Institute of Chicago, Andrew spent several years in the kitchens of some of the finest restaurants in Chicago and then shifted his focus to pursue a career as a Research Chef.

Chef Kyle Shadix, CCC, CRC, MS, RD is the only Certified Research Chef (CRC) in the world who is also a Registered Dietitian (MS, RD). A culinary-nutrition food scientist, Chef Kyle supports breakthrough innovation for PepsiCo Global R&D, Beverage, where he develops new product platforms and culinary innovations to enhance brand portfolios.

Kyle is uniquely qualified in his role as a certified chef (CCC), Registered Dietitian, food scientist, and food safety expert.

Ngoc Trinh is a Research Product Development Chef at one of the world’s leading snack manufacturing Culinary Innovation Centers. Chef Ngoc has been a key support in product development innovation over the past four years for PepsiCo Global Foods, Quaker, as well as Frito Lay North America and is currently focused on commercial baked goods and grains based platforms.

Chad has always had a love for food and his main influence was his grandma’s home cooking. He frequently called her to discuss recipes and techniques and would often recreate her recipes when he got home from school so he wouldn’t have to suffer through another meal cooked by his mother. Chad’s official culinary career began after the housing market collapse of 2008 when he traded in his hammer for a chef ’s knife. While attending culinary school in Minneapolis he was introduced to the world of culinology and with an interest in science and engineering and a passion for the culinary arts it was right up his alley.

Steven is an enthusiast, activist, and advocate of food and all the pleasure it brings to our senses and our health.

Starting his culinary journey early in high school where he studied culinary arts and worked at a small American bistro, Steven is now a graduate of Johnson & Wales University and a seasoned cook. He has prepared culinary fare for private events, and in multiple restaurants and kitchens from the US to Europe.

INTERNATIONAL CHEFS
Pat Clifford has nearly 30 years of experience in classic French cuisine, cooking in both Michelin starred kitchens and culinary led product development. He gained a First class BSc. in Food Safety, Science and Quality Management from the University of Worcester in the UK. Pat’s future career was identified pretty early as he was a keen cook from an early age.

Links Chen is a Corporate Executive Research Chef supporting PepsiCo China in Shanghai. Chef Links arrived at PepsiCo after spending seven years at Givaudan where he supported China as one of their Executive Chefs for R&D. Links has become the partner of choice to key customers for New Food Concept Developments utilizing trend and consumer data. Contributing to culinary excellence for gold and key customer briefs, Links also provided internal and external chef to shelf translations.

His career in foodservice began as a teenager in the mid 1990’s when his family opened a Mexican restaurant and he started to develop culinary skills.

Chef Gibran attended the Culinary Institute of Mexico (ICUM) where he earned his Bachelor Degree in 2006. Later on he fine tuned his skills through apprentice programs at some of the top restaurants in Spain and Mexico.

 
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Meet the PEPSICO
K-12 Passion To Please Culinary Team
OUR CHEFS
Certified Research Chef Jody Denton received his formal culinary training in Dallas and fine tuned his skills through apprentice programs at some of the top restaurants in Europe. Jody returned to the States and started his career in the mid 80s at the Mansion at Turtle Creek in Dallas. In the 90s, Jody served as executive chef at restaurants for Wolfgang Puck, Mark Miller, and restaurateur Richard Melman. In the late 90s Jody took his talents to San Francisco where he took charge at the popular Restaurant Lulu.

Abby attended Johnson & Wales University, in Providence, Rhode Island, and recently graduated in August of 2016. She earned an Associate’s Degree in Culinary Arts and a Bachelors Degree in Culinary Nutrition, with a minor in Food Science.

Prior to joining the Away From Home Culinary Team, Abby interned at the Frito Lay Culinary Center supporting retail culinary innovation in the US and globally. It was during this time that she learned of the vast portfolio PepsiCo has to offer, although ever since childhood, Cool Ranch Doritos, Funyuns, and Cherry Pepsi still remain her favorite brands.

Gaby is one of our Away From Home Development chefs. Prior joining our team she interned at the Frito Lay Culinary Center supporting retail culinary innovation in the US and globally. Gaby earned her Bachelor’s Degree in Hospitality Management with a minor in Culinary and Restaurant Management at Florida International University.

She discovered her love for food and the art of making it at a very young age, cooking next to her grandmother and mom. It wasn’t until she immigrated to the United States that she was able to enrol in culinary classes and follow her passion for cooking.

Stephanie Adames has been in the beverage and food industry for over a decade, and in her time working through the industry, she has anchored herself in a culinary approach to classic mixology. Stephanie seeks to bring mainstream America closer to the emerging craft of mixing drinks, with a focus on non-alcoholic and “with-alcohol” mixology.

Elizabeth D’Cunha supports the application of the culinary arts to product development across all Frito-Lay brands. She also supports key global initiatives by leading iCrave sessions for PepsiCo. As the developer of the tools and many processes and best practices for the iCrave process, Elizabeth has developed a Culinary Design course to teach other associates how to lead iCrave sessions.

A native of Long Island, NY, David started his culinary journey in a local pizzeria, which lead to a stint at a small bakery giving way to the iconic McDonalds. Before his teenage years were complete, David found himself on the beautiful beaches of Long Island working his way up from a concession stand employee to managing an ocean-front restaurant and all of the satellite foodservice locations.

When he began his career in food nearly 20 years ago, he had no idea that the culinary field would expand to include career paths such as food scientist or research and development chef.

Chef Andrew Moltz attended the University of Illinois where he earned his Bachelors and Masters of Science degrees in the areas of Food Science and Food Microbiology. Upon completion of these programs, Andrew was eager to pursue a degree in the culinary arts and compliment his knowledge of Food Science. After receiving his formal culinary training from the Le Cordon Bleu affiliated Cooking and Hospitality Institute of Chicago, Andrew spent several years in the kitchens of some of the finest restaurants in Chicago and then shifted his focus to pursue a career as a Research Chef.

Chef Kyle Shadix, CCC, CRC, MS, RD is the only Certified Research Chef (CRC) in the world who is also a Registered Dietitian (MS, RD). A culinary-nutrition food scientist, Chef Kyle supports breakthrough innovation for PepsiCo Global R&D, Beverage, where he develops new product platforms and culinary innovations to enhance brand portfolios.

Kyle is uniquely qualified in his role as a certified chef (CCC), Registered Dietitian, food scientist, and food safety expert.

Ngoc Trinh is a Research Product Development Chef at one of the world’s leading snack manufacturing Culinary Innovation Centers. Chef Ngoc has been a key support in product development innovation over the past four years for PepsiCo Global Foods, Quaker, as well as Frito Lay North America and is currently focused on commercial baked goods and grains based platforms.

Chad has always had a love for food and his main influence was his grandma’s home cooking. He frequently called her to discuss recipes and techniques and would often recreate her recipes when he got home from school so he wouldn’t have to suffer through another meal cooked by his mother. Chad’s official culinary career began after the housing market collapse of 2008 when he traded in his hammer for a chef ’s knife. While attending culinary school in Minneapolis he was introduced to the world of culinology and with an interest in science and engineering and a passion for the culinary arts it was right up his alley.

Steven is an enthusiast, activist, and advocate of food and all the pleasure it brings to our senses and our health.

Starting his culinary journey early in high school where he studied culinary arts and worked at a small American bistro, Steven is now a graduate of Johnson & Wales University and a seasoned cook. He has prepared culinary fare for private events, and in multiple restaurants and kitchens from the US to Europe.

INTERNATIONAL CHEFS
Pat Clifford has nearly 30 years of experience in classic French cuisine, cooking in both Michelin starred kitchens and culinary led product development. He gained a First class BSc. in Food Safety, Science and Quality Management from the University of Worcester in the UK. Pat’s future career was identified pretty early as he was a keen cook from an early age.

Links Chen is a Corporate Executive Research Chef supporting PepsiCo China in Shanghai. Chef Links arrived at PepsiCo after spending seven years at Givaudan where he supported China as one of their Executive Chefs for R&D. Links has become the partner of choice to key customers for New Food Concept Developments utilizing trend and consumer data. Contributing to culinary excellence for gold and key customer briefs, Links also provided internal and external chef to shelf translations.

His career in foodservice began as a teenager in the mid 1990’s when his family opened a Mexican restaurant and he started to develop culinary skills.

Chef Gibran attended the Culinary Institute of Mexico (ICUM) where he earned his Bachelor Degree in 2006. Later on he fine tuned his skills through apprentice programs at some of the top restaurants in Spain and Mexico.