Editor’s Note: This special feature focuses on professional chefs from various facets of the foodservice industry. Culinarians answer questions delving into their views of current foodservice developments and how culinary students can obtain positions within different industries. Introduce your students to a plethora of foodservice career options. Click here to view the previous profiles.

In what foodservice area do you work?
I lead the Land O’Lakes Foodservice culinary sales team, working with three corporate chefs in the commercial and non-commercial space. My focus is collaborating with restaurant chains, c-store and commissary operators and team members in the foodservice industry.

Briefly describe your position.
I serve as the Senior Executive Corporate Chef/Culinary Team Leader at Land O’Lakes. Our chefs are focused on delivering Land O Lakes® Performance Dairy products and concepts that fit the menus of our customers. We also support our customers through ideation sessions, problem-solving and menu innovation. My team is spread out throughout the country supporting these multiple areas and needs within the foodservice industry.

Where do you see your foodservice area in five years?
There have been a lot of shake-ups in the foodservice industry since the pandemic occurred, which has challenged us to think differently about talent and the services we provide. In the next five years, the industry will be focusing on bringing hospitality back to the center of the dining experience. Customer service took a hit during the pandemic with social distancing, and we are beginning to see those friendly and helpful gestures return in our chain restaurants. I’ve seen employees checking in with guests as they walk by or offering free refills. What does that mean for foodservice providers like us? After all, a wonderful dining experience begins and ends with a delicious meal. We are standing at the ready to help menu creators develop signature dishes and high-quality, consistent ingredients that both the back- and front-of-house can proudly put into the mix of a fun and memorable dining experience. Our goal is to help operators innovate and create dishes that ease back-of-house burdens.

Describe two current foodservice trends you are seeing right now.
First, and it’s a favorite for everyone: the evolution of tacos. Tacos aren’t just beef and lettuce anymore; you can make anything into a taco! Just recently I had a taco with chicken tenders, mashed potatoes and gravy on it. These funky and unique tacos are grabbing consumers’ attention and for good reason.

I am also watching c-stores become food destinations. Consumers used to be able to only find one type of chip or candy bar, and now there are several options to choose from. C-stores will continue to grow in popularity as consumers make a point to seek out their favorite snacks or bites.

What steps would you advise culinary graduates to take in securing a position in today's market?
Right now, there are a lot of opportunities in foodservice for students to go anywhere and do anything. One important step I advise students to take is to learn and absorb as much information as they can in all areas of the foodservice business. This will allow students to think strategically about what they want their career path to look like five to 10 years down the road. Additionally, I suggest students think about what they want to do outside of work and find a good work-life balance.

Please describe one surprising event in your professional life that made a valuable impact on your career today.
When I was working in operations, I built a good relationship with one of the food brokers who showed and sold us products. During one of our conversations, he asked if I would like to help plate displays for an upcoming food show. It was this event that really exposed me to the food sales part of the business. This moment showcased all the different opportunities there are in foodservice.

About Jim Churches
Chef Jim Churches has more than 27 years of experience in the professional kitchen, working in all segments of the business: fast-casual, family restaurants, hotels, fine dining, corporate dining, food manufacturing and culinary instructor. Chef Jim is the Senior Executive Corporate Chef at Land O’Lakes and has been with the company since 2015.