|
Meet Chef Frank Jock, Executive Research Chef and Manager of Culinary within INNOVATION CENTRAL®! When Chef Frank joined INNOVATION CENTRAL®, he brought with him a wealth of culinary creativity and industry expertise. His experience, coupled with the expertise within the R & D staff has already led to the custom design of numerous recipes for our customers.
Chef Frank Jock, Executive Research Chef & Manager of Culinary
Frank Jock currently serves as Executive Chef/Manager of Culinary for Wayne Farms LLC. In this role, Chef Jock works directly with the Director of Research & Development to support Wayne Farms’ product and concept development program in the company’s Innovation Central facility in Decatur, Ala.
Chef Jock brings an extensive background and more than 25 years of experience in culinary concepts and recipe/creative menu development, as well as customer culinary marketing, to his position at Wayne Farms.
Most recently, Jock served as Senior Corporate Executive Chef with H.J. Heinz Corporation. While at Heinz, Chef Jock was responsible for developing strategies based on flavor and dinning trend information, creating targeted specific culinary goals, and leading a team which developed custom food products to meet these needs at specific price points and operational challenges.
Prior to joining Heinz, Chef Jock worked with Darden Restaurant Group’s Red Lobster brand as Senior Director of Culinary. In this capacity, Chef Jock directed the culinary food and beverage development team in national strategy development and execution. Chef also worked closely with the brand’s purchasing division to optimize the use of sustainable seafood, directed the operational team on the menu rollouts, and focused on creating culinary excellence and best practices in the back of the house.
Chef Jock has also held executive chef and key research & development positions with companies including Avado Brands (Don Pablo’s Mexican Kitchen/Hops Grill & Brew Pub); Simeus Foods International; Station 141 Café; Gemini Food Industries; and Delta Airlines.
Chef Jock is a member of the Research Chefs of America, Corporate Chefs of America, Chefs Group and the Hospitality and Chef Group. Chef Jock has studied business at North Carolina Wesleyan College and Saint Andrew Presbyterian College, as well as the culinary arts at the Culinary Institute of America in New York.
|
Company 
Our customers drive their business categories, and we support their brand reputations through our knowledge of their manufacturing needs. But it goes beyond that, deep into organizational relationships that run across production, packaging and marketing needs. We engineer the business relationship to guarantee customer outcome revolves around innovation and product quality. More than a mindset, we call our approach Innovation Central.
