We have the dedicated culinary resources you need to help grow your business, offering you culinary support and hundreds of
menu ideas. Our culinary team includes chefs, food scientists and R&D specialists.
Corporate Chef, Chris Moyer
Perdue’s Corporate Chef, Chris Moyer, brings a wealth of knowledge and culinary expertise to the PERDUE® Foodservice Team. He is a graduate of the Culinary Institute of America and has worked as the head chef of several restaurants. He is at home in test kitchens working with client chefs to train them on new technologies and problem solving.
Chef Chris also works closely with national and regional chain accounts and distributors, keeping a close eye on emerging trends, new flavors and innovative products.
Culinary Tips
Talk to Chris
Pre-portion breast strips in order to control food cost, improve consistency, and speed up service during your rush hours
Start by cooking the show side first so that you only have to flip once.
When cooking a rotisserie chicken or turkey, try deep frying for extra crispiness.
Do not let breaded wings thaw before cooking. This will cause breading to come off of the wing.
Interact with Chef Chris one-on-one. Ask him a question or send him an email.
Our Innovation Center is a state-of-the-art research and testing facility. It's the showcase of both Perdue's heritage and our vision for the future. The facility houses many important operations, including our:
Pilot Plant
Research Lab
Sensory Testing Facility
Test Kitchens
Dining/Demonstration Area
Video-Taping Facilities
4CAST® Culinary
For more insights and articles into the culinary trends of today's industry visit the 4CAST® section of Perduefoodservice.com®.
