• Posted by Califia Suntree on August 31st, 2010, 1:14 PM

    Meet Chef Dan Coudreaut, McDonald’s Executive Chef and “Director of Culinary Innovation.” That title sounds alluring when applied to someone like Ferran Adria, but sort of menacing and Dr. Frankenstein-ish when the context is food whose flavor is imported from New Jersey. Some highlights from the Q&A with Chef Dan, the “most powerful chef in America:”

    “Ray Kroc hand-picked the famous Chef René to come on board in the 1980s. He helped create the McRib Sandwich and the Chicken McNuggets.”

    “My key responsibility is to help the creative team of chefs ideate and develop new menus for McDonald’s approximately 14,000 restaurants.” [Ideate? Sounds tantalizing.]

    “The challenge is to create something that will taste the same in Alaska as it does right here in the Test Kitchen.”

    And that, to me, is the problem–McDonald’s food tastes the same from Alaska to New Zealand because it’s more a product of the lab than the kitchen. Chef Dan, top of his class at the CIA, could really put his culinary credentials to better use than creating the next McRib.

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  1. August 31st, 2010 at 4:39 pm

    Is ideating what happens when one consumes an idea? My favorite of his restaurants was the McDachau.

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