Under the Toque: Sensing dishes’ potential spurs Chick-fil-A’s food scientist

Under the Toque: Sensing dishes’ potential spurs Chick-fil-A’s food scientist

Before joining the Southern quick-service chain Chick-fil-A a little more than nine years ago, Shona Jonson had parlayed an early culinary interest into a career not as common as many imagined by those who wish to cook for a livelihood. Growing up in Georgia, she wanted to go to culinary school, but financial prudence begged her to study food science instead. After completing her academic studies—with a master’s degree in sensory science—Jonson worked for a while in the labs of ConAgra. F

Register to view the full article

Register to view this article

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish