- You know all the locations of all the casual dining chain headquarters in the U.S.
- You think it’s normal to use industrial ingredients at home to boost the flavor, viscosity and acidity of your dinner.
- You have been invited to participate in yet another fast food chain “ideation” session.
- You now receive CULINOLOGY®, Food Product Design, Plate, Flavor & The Menu, Stagnito, Food Technology, and Prepared Foods magazines, but you don’t recall ever requesting a subscription.
- You’ve had a conversation with Sandra Frenzki.
- You own at least 3 magnetic cows from Darifair.
- You have a shelf full of National Starch and Kelco gums, and a freezer full of McCain IQF vegetables in your lab.
- You have hung out at the Tabasco hospitality suite till 4 A.M. and still made it to your 9 A.M. morning panel on time.
- You analyze every meal you eat, wondering how you could mass produce that concept.
- You have been profiled in CULINOLOGY magazine.
- You get annoyed that pH 4.6 keeps messing up your shelf stable R&D plans.
- You have been asked to do a matching project without any formula information or ingredient statements, and it’s due in 3 days.
- Your company salesperson has unreasonable expectations.
- Your love when ingredient suppliers post their specifications, nutritionals and allergen statements on their website.
- You feel conflicted when you watch movies like “Food Inc.” and “Fast Food Nation” or read “Omnivore’s Dilemma” and wonder if you are part of the problem or the solution.
- You stop telling people on planes what you do for a living, because you know it will lead to endless questions…
- You have travelled extensively to Dallas, Ann Arbor, Southern California, Tarrytown, Englewood Cliffs, Bentonville and Kansas City.
- You know all about the Worlds of Flavor conferences at CIA Napa.
- You have a perfect match in your formulation library to every top sauce on the retail market, except the one you have just been asked to match…
- When you barbecue, you wonder which Red Arrow smoke flavor could duplicate that scent … exactly.
- You struggle with what title to put on your business card.
Lastly, you know you are a culinologist when…
Your feel like you are in constant battle with a food’s natural pH, Brix, water
activity and viscosity and your job is all about manipulating those properties…
Did I miss any? Please let me know in the comments section below!