A La Carte Connections was established in 2010 as a way to help start up entrepreneurs and established food companies bring products to market. I am excited to have some excellent specialists on my R&D Team.
Rachel Zemser : A Certified Food Scientist (IFT) and a Certified Culinary Scientist (RCA) Experience and advanced degrees in both food science and culinary arts. Rachel has a BS in Food Science from the University of Massachusetts, an MS degree in Food Microbiology from the University of Illinois and a culinary arts degree from the New York Restaurant School/Art Institute. Rachel has been working in the food industry for 20 years in both technical and creative roles.
Daisy Chen, Food Scientist: Daisy has been working with A La Carte Connections for 2 years. Daisy is a Food Scientist with a BS degree in Food Science from U.C. Davis and a Culinary Arts degree from City College, San Francisco. Daisy has 6 years of R&D experience and has specialized experience with baked goods, having spent several years working at Starbucks (R&D).
Dana Abarca, Food Scientist: Dana has been working with A La Carte Connections for 3 years. Dana has a MS in Food Science from the University of Chemistry and Technology, Prague, Czech Republic. Dana has 15 years of food industry experience in both R&D and QA- with specialty expertise in spice blend creation and matching.
Brian Chao, Food Scientist: Any time is Chau Time, as long as Brian is here: food scientist, fungal fanatic and charismatic chemist at your service. Brian has a BS in Food Science from the University of California, Davis. He has worked in various R&D roles for 3 years, most notably at Ghirardelli Chocolate Company, Mattson, and The Helmsman Group. He has worked on over 36 projects across 7 food product categories. He has former experience working with food and tech startups across various platforms.