As one of the nation’s best-selling brands of pre-sliced, pre-packaged lunchmeats and a producer of specialty sausage products, Land O’Frost Inc. is continuing to drive innovation within the meat industry. Today, the company announced that it has appointed Chef Timothy Baran as its innovation chef to help bring new flavors and creative recipes to families across the country.
Chef Baran was carefully selected by Land O’Frost for his impressive culinary background and passion for food. In this new role, he will be charged with working closely with product development teams at Land O’Frost to explore the latest culinary trends, test new products and develop recipes for Land O’Moms, a community resource hosted by Land O’Frost that offers moms and families tips and ideas for activities, recipes and more.
“Adding Chef Baran to our team is the next big step Land O’Frost is taking to further strengthen our focus on creating innovative new products and recipes that our customers will love,” said Rich Carlson, Director of Innovation at Land O’Frost. “Chef Baran brings a deep understanding of the food industry to Land O’Frost that will benefit our teams here, as well as the families we serve.”
Chef Baran discovered his love for cooking as a child, by helping his mom prepare meals for their family of seven. His mom, recognizing his talent, later encouraged him to pursue a career in culinary arts where he developed an appreciation for uncomplicated, quality ingredients. Chef Baran now focuses on sharing his passion for food and cooking by creating simply-made recipes that feature bold and inventive flavors.
“Every day at Land O’Frost is like stepping into my mother’s kitchen; the fun, family-friendly atmosphere here is unmistakable, and it inspires the recipes I create,” said Innovation Chef Timothy Baran. “I look forward to bringing new insights and perspectives to the company and working together to explore and experiment with new flavors and unexpected combinations.”
Over the course of his career, Chef Baran developed extensive knowledge and understanding of consumer tastes and preferences. He has created inspired menus for prominent organizations like the American Red Cross and Big Brothers Big Sisters and served as a sous chef at the popular Dancing Marlin restaurant in Frankfort, Ill. While at Dancing Marlin, he managed day-to-day food preparation and assisted with menu, flavor and recipe development and analysis.
Chef Baran also has experience as a culinary arts educator, having spent nearly three years supporting culinary instructors and overseeing students at Joliet Junior College’s in-house restaurant. Chef Baran is an active member and Certified Culinarian at the American Culinary Federation, the largest professional culinary organization in North America.
Source: Land O’Frost