Schwan’s Chef Collective Looks to Inspire New Food Concepts in 2017

Growing Culinary Team Making its Mark on Frozen-Food Category

BLOOMINGTON, Minn.–(BUSINESS WIRE)–#chefcollectiveSchwan’s
Chef Collective
is continuing its journey of educating and inspiring
consumers, chefs and the culinary community through a planned series of
new chef-led events in 2017. Since The
Schwan Food Company
developed the Schwan’s Chef Collective in 2015,
it has grown to include 17 internal and external talented chefs from
across the country that work to incorporate trends and new flavors into
new, great-tasting frozen-food concepts.


“In 2017, we will accelerate the integration of Schwan’s Chef Collective
into how we think about the renovation and innovation of the foods we
provide to our customers and consumers,” said Dimitrios Smyrnios, CEO of
The Schwan Food Company. “We are proud of our work to distinguish Schwan
from other frozen-food manufacturers by having restaurant chefs from
around the country collaborate with our own chefs, food scientists and
marketers, as well as our retail and foodservice customers. Our
collection of talented food professionals is translating emerging
culinary trends into great-tasting frozen food that runs that gamut from
wholesome to indulgent.”

In 2016, Schwan’s Chef Collective’s innovation did not just take place
in Schwan test kitchens. The culinary group traveled around the country
— from a Minnesota
high school
lunch room to trendy Huahua’s
Taqueria
in Miami and Katie’s
Pizza and Pasta Osteria
in St. Louis — to seek out inspiration for
new products, recipes and cooking tips. From there, recipe videos, cooking
tips
, and product innovation (including two new products in the
Schwan Product Innovation & Development pipeline) came to life.

“The collaboration (in Schwan’s Chef Collective) has been awesome, and I
love that we are contributing something tangible and real,” says
Adrienne Cheatham, a Schwan’s Chef Collective member from New York.

The work of Schwan’s Chef Collective is closely aligned with the ingredient
simplicity commitment
of Schwan, an initiative to make foods that
are free from undesirable ingredients.

“Schwan is a company that I can stand behind because there’s honesty in
it, and that’s something just as important as the quality of what you
serve,” says Stephanie Cmar, a Schwan’s Chef Collective member out of
Boston, Mass. “I really love just being a part of it.”

In 2017, Schwan’s Chef Collective will continue to bolster the company’s
commitment to innovation and excellence by taking the latest food trends
center stage with a variety of activities centered on education and
community involvement. 2017 events include: A Freschetta® pizza
innovation summit; content-generating taste tours in Los Angeles with
Chef Jet Tila and in New York; and a kitchen collaborative focused on
K-12 food-service pizza with a community service partnership initiative.

In addition to their work inspiring new food concepts for Schwan retail,
foodservice and home delivery customers, Schwan’s Chef Collective
members are able to gain insights from their experiences both inside and
outside of the kitchen that help develop their careers, expand their
networks and reach their personal goals. For more information, visit www.theschwanfoodcompany.com/schwans-chef-collective.

About The Schwan Food Company

The Schwan Food Company is a privately held company that manufactures
and markets quality foods through home-delivery, retail-grocery and
foodservice channels. Its many popular brands include Red Baron®Tony’s®Bon
Appétit
 and Freschetta® pizza, Mrs.Smith’s® and Edwards® 
desserts, Pagoda® snacks and appetizers, and Schwan’s® fine
home-delivered foods. Based in Minnesota for 65 years, the company’s
subsidiaries employ 11,000 people in the United States. Learn more at www.theschwanfoodcompany.com.

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Contacts

Revelry Agency
Deanna Deakin, 203-428-4512 x314
ddeakin@revelryagency.com
or
Schwan’s
Shared Services, LLC

Lauren Halgerson, 952-841-2622
Lauren.Halgerson@schwans.com