Celebrating my first 100 days at Kraft Heinz ✨
Yesterday, I was in Stockholm presenting portfolio, culinary observations, and product opportunities to colleagues in the Nordic market.
If you'd told me a few years ago, while I was working in restaurant kitchens, that I'd be doing that inside one of the world's largest food companies, I'm not sure I would have believed you.
One thing that has surprised me over these past months is how different the reality of "big food" looks from the outside.
It's easy to imagine large food companies as slow-moving machines.
What I've found instead is a constant balancing act between consumer needs, product quality, operational reality, commercial constraints, and innovation.
The challenge isn't simply creating new products.
It's creating products that millions of people can actually access, afford, and enjoy. As a chef, that's a fascinating problem to work on.
I've also been encouraged by how much value culinary thinking can bring when it's given a seat at the table. Not only in the kitchen, but in conversations around innovation, consumer understanding, product development, and strategy.
Still learning every day.
Grateful to everyone who has trusted, challenged, supported, and taught me during these first months, especially Hubert, Christel, Sophie, Luca, Paula, Kyle, CCX teammates and many others across KH.
Excited for what's ahead.
Yesterday, I was in Stockholm presenting portfolio, culinary observations, and product opportunities to colleagues in the Nordic market.
If you'd told me a few years ago, while I was working in restaurant kitchens, that I'd be doing that inside one of the world's largest food companies, I'm not sure I would have believed you.
One thing that has surprised me over these past months is how different the reality of "big food" looks from the outside.
It's easy to imagine large food companies as slow-moving machines.
What I've found instead is a constant balancing act between consumer needs, product quality, operational reality, commercial constraints, and innovation.
The challenge isn't simply creating new products.
It's creating products that millions of people can actually access, afford, and enjoy. As a chef, that's a fascinating problem to work on.
I've also been encouraged by how much value culinary thinking can bring when it's given a seat at the table. Not only in the kitchen, but in conversations around innovation, consumer understanding, product development, and strategy.
Still learning every day.
Grateful to everyone who has trusted, challenged, supported, and taught me during these first months, especially Hubert, Christel, Sophie, Luca, Paula, Kyle, CCX teammates and many others across KH.
Excited for what's ahead.