There is a growing trend for food manufacturers to produce more meat and meal products that are restaurant- or even gourmet-quality. The success of this trend has in many cases depended on manufacturers recruiting seasoned, successful master chefs to their high-volume production kitchens to work as executive chefs and new product developers. "Although I have a great love of the gourmet restaurant kitchen, I saw the opportunity to work at Sandridge as a chance to help bring a new level of quality and freshness in products that the general public can enjoy," says Chef Mike Matranga, new product development manager at Sandridge Food Corporation. "For their part, Sandridge decided to put a chef in the kitchen to create recipes and flavors the correct way, so that other chefs want to buy their products."
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