Ragozzino Foods hires Barton Dewing as R&D Chef
Barton Dewing, CRC, has joined Ragozzino Foods as Executive R&D Chef, stepping into the newly created position to lead the long-time producer of authentic Italian entrées in new culinary directions, including adding fresh, preservative-free refrigerated foods to their frozen line of offerings.
“Our customers have been expressing strong interest in unique flavor combinations, spurred by the growing number of consumers attracted to new, healthful ethnic cuisines to liven up their daily diet,” says Nancy Ragozzino, who succeeded her mother, Gloria Ragozzino, as President of the women-owned business in 2013. “Our Italian dishes will always be popular, but we want to cater to new tastes as well.”
Over a 20-year career, Dewing has successfully created unique menus, innovative recipes, and commercial formulas for leading national retailers, food service, and restaurant chains.
“The food universe is rapidly expanding, and I’m passionate about exploring the gamut of ethnic flavors that have awakened today’s consumer palate,” he comments.
Before joining Ragozzino Foods, Dewing spent four years as Culinary Research and Development Manager/Director at Seviroli Foods, Garden City, N.Y., where he led new product development including all phases of menu development, recipe ideation, and product testing. He previously held the same title at American Pie, LLC, Woodbury, N.Y., managing product development and manufacturing for Marie Callender's frozen desserts and Claim Jumper frozen meals.
The Accredited Certified Research Chef, who earned a Bachelor’s degree from the Culinary Institute of America in Hyde Park, N.Y., holds a Food Science Certification from Washington State University and is certified in microwavable pressure cooked tray meals, nitrogen enrobing and sauce pellet production, and High Pressure Processing (HPP).
“Chef Bart’s depth of experience in all stages of new product development, including scale up and final commercialization, makes him the perfect fit as we move forward into an ethnic collage of meal solutions,” Ragozzino adds. “We’re not just Italian anymore.”
Source: Ragozzino Foods