Creative Chef

Developing a product that nobody buys is not very clever is it? The NPD chefs we work with have to be creative and imaginative. They think about the latest food trends and themes in world cuisine, but must also be creative to make it work for the masses. After all, we recognise it is a real challenge to develop a dish of Michelin quality food eaten by 100 people a night, but it is equally a challenge to develop something that is eaten by many thousands of people a night as part of a dinner promotion from M&S or Tesco. And the chef jobs offered in the NPD world offer that opportunity for a truly Creative and Commercially aware chef.