T. Hasegawa Co

Prepared Foods, Feb, 2003

T. Hasegawa Co. and T. Hasegawa USA are committed to providing the best support in culinary development. "Our commitment to building bridges between culinary arts, food manufacturing and processing is real. Our desire to provide innovative services and qualified staff to develop and implement them is exemplified by our actions," states Vice-President of Sales and Marketing, Jeff Carlson.

One action of T. Hasegawa was to recruit John Matchuk, who joined the T. Hasegawa staff in 1999 as its Corporate Chef for Research and Development. A graduate of the Culinary Institute of America (AOS, 1977) and Cornell University's Statler Hotel School (BS, 1990), Chef Matchuk brings years of practical food service experience and an educational perspective to T. Hasegawa. He is certified as a Culinary Educator and Chef de Cuisine by the American Culinary Federation. He is a founding member and former officer of the Research Chef's Association, and a Certified Research Chef (CRC.)

Chef Matchuk, CRC, has been instrumental in the accomplishments of the Culinary Creation Center (CCC) in Northbrook, Illinois. He states, "By providing a centralized point for customer-focused culinary and flavor-focused food product development, all personnel involved in the formulation and evaluation of new food or beverage concepts can come together in a more efficient and effective manner." Mirroring what they learned in Northbrook, Illinois, T. Hasegawa Co. in Japan has hired Chef Nick Nagamo to assist the flavorists and application specialists via his culinary expertise.

Collaboration of chefs and flavor chemists has resulted in the ChefArome[TM] series of flavors. As an example, "Capturing cooking flavor notes--flavors from the pan, wok or oven--is challenging; but it rewards our customers," says Matchuk. Hasegawa's unique service perspective remains its goal as it builds and crosses the interconnecting bridges between food, culinary arts, food manufacturing, and processing, (Culinology [TM].)

Culinary and application support continues to grow with the additions of Chef Anne Hildebrandt in Chicago and new culinary and application labs for both California and New Jersey. The Hasegawa team of Chefs, Food Scientists and Flavor Chemists will continue to provide applications at the speed and quality that the market demands.

Culinology is a trademark of the Research Chef's Association

ChefArome is a trademark of T. Hasegawa USA