A La Carte Connections was established in 2010 as a way to help start up entrepreneurs and established food companies bring products to market. There are not many food scientists out there (my graduating class back in 1994 only had THREE graduates!) so 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.
Timothy Go, Food Scientist: Timothy has been with A La Carte Connections for over a year, assisting with R&D, bench-top formulations, nutritional analysis and ingredient sourcing/selection. He has a BS in Nutritional Science from San Jose State University.
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.