Heinz Intern: I Am a Culinary Innovator

“I want to know all about a product, why it is made the way it is,” says JWU student Kimberly. “I feel lucky to have had this internship opportunity at Heinz, because diving deep into food is my passion.”

Here’s what Kimberly has to say:

JWU culinary students discover the science behind food in our Research Development LabMy Heinz Internship
By Kimberly Braun '12
Culinary Nutrition major

Research & Development  I work under Heinz Portion Control, making sauces for restaurants.

I’ve learned so much about a part of food service that most people going to another culinary school wouldn’t think about.

The R&D world is so much about the science of food. To create a good product that will stay fresh for a certain amount of time, you must know how each raw ingredient in a product will affect the overall product.

Product Development 101 I get to see products evolve from a spark in someone’s mind, from ideation to the launch. I love to see how Heinz’s departments work together.

From marketing (looking at recent food trends) to developing a product to packaging (creating a sustainable system for that product) to sales (making sure it’s is shown in the best light possible) — I love being part of it.

I Am a Culinary Innovator I have learned from H.J. Heinz that, “to do a common thing uncommonly well brings success.” If you believe in an idea and have the drive to bring it to life, then it can become a reality.

My professors, chefs and mentors have been telling me this for a long time, but now I’ve truly seen it: I am not only a cook. I am a culinary innovator.

Ready to become a culinary innovator?
Explore JWU’s Culinary Nutrition majors at our Providence and Denver campuses.