Stephen Kalil is Frito-Lay's first-ever corporate chef and he is all about "culinology," which is "the blending of culinary arts and food science and technology." HuffPo Food follows the Plano-based chef around for a week as he flies to California to Los Angeles' Plaza de Cultura y Artes for a cooking demonstration, samples Frito-Lay's Matador Beef Jerky ("It's very gratifying seeing your hard work come to fruition") and meets a co-worker making "Fritos-crusted wiener schnitzel with gewurztraminer syrup, wilted mustard greens and salt and vinegar whipped potatoes." [HuffPo Food]
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