Insights from our professional panel
We gathered a group of chefs from a variety of industries across foodservice
to weigh in on the impact of sweet and savory applications across the menu.
Chef Thomas Kim
Culinary Services Director at
Aegis Living Redmond, WA
Chef Tristen Epps
Company Owner at Epps
& Flow Culinary LLC — Miami, FL
Creamed Corn with Smithfield Maple Sausage
Heirloom Carrots Glazed with Date and Smithfield Bacon Syrup
Chef Mychael Bonner
Chef Partner at
Lettuce Entertain You — Chicago, IL
Chef Grace Model
Chef de Cuisine at S.K.Y.
Restaurant — Chicago, IL
Smithfield Pot Roast Beignets with
Black Garlic Glaze and Horseradish
Roasted Smithfield Pork Belly Bites Gochujang
BBQ Pickled Radishes and Cilantro
Chef Jessica Quiet
Pastry Chef at Hyatt Hotels
Corporation — Stowe, VT
Chef Fionna España
President of Chef de Cuisine
Association LA —Pomona, CA