This week, we’re putting the spotlight on our newest team member! Keep reading to get to know them.
Nicole McKinnell, Food Scientist
Q: Tell us about yourself.
A: I am a Culinary Institute of America alumni and graduate of the CIA’s Culinary Science program, originally hailing from northern Virginia. With a degree in Baking & Pastry Arts, I started my early career creating ice cream flavors for a globally established quick service restaurant. Along with experience in the frozen dairy field, I also spent time developing innovative fresh food items for convenience and grocery stores. In my spare time, I enjoy visiting family in NOVA, gardening on my small porch and becoming familiar with all the local restaurants around Baltimore. With a passion for tracking and interpreting market trends, I am excited to help bring customer visions to life!
Q: What is your favorite part of your role here at Fuchs so far?
A: My favorite part of my role here at Fuchs is the opportunity to get back on the bench. Having the ability to express my creativity through formulation and recipe building keeps each day interesting and exciting!
Q: What are you most looking forward to about your role here?
A: I am most looking forward to growing closer with my teammates and really creating an atmosphere of creativity and support in the lab.
Q: What food trends are you most excited about in 2022?
A: Looking towards 2022, I’m excited to continue the trend of consumers bringing global flavors to their dinner table. There are so many phenomenal cuisines to learn and experience, and I don’t see this trend going away any time soon.
Q: What is your favorite food?
A: A well-executed mac ‘n cheese can be sublime. Either that or a nice plate of nachos.
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