Former Culinary Research and Development Intern at McCormick and Company, Inc.
over 2 years ago
A typical day includes developing and testing recipes. Extreme attention to detail is needed, as recipes are recorded to 0.10 gram. The Chefs are extremely flexible and open to all ideas. McCormick often hosts clients/other companies for meals, so catering is a large component of the job. Interns may take on projects in other departments, as requested/approved by directors. I spent time cross-training in Analytical Chemistry, Marketing, Sensory Science, and Consumer Products.