Well Seasoned: In the Kitchen with Chef Dan Coudreaut

Chef Dan Coudreaut talks about his experiences as Director of Culinary Innovation for McDonald's USA and the role of nutrition in the menu development process.

Category:

Education

Tags:

• McDonald's
• menu
• nutrition
• quality
• wellbeing
• fast
• food
• balanced
• active
• lifestyles
• product
• development
• business

[peanutking242]

@BenevolentFilms in a 5 star restaurant u serve an exclusive handful of people with more detail and quality...but in this case u serve a whole lot of people... both scenario takes hard work but working for mcdonalds in his case is a big step up even if he was the chef de cuisine of at the french laundry.. i guess alot of people are misled by the fancy haute cuisine and forgot about the real work of a chef (not cooks)

[subra3]

I think most of the people here are having a wrong impression about the chef showed in this video. This is an emerging field called Culinology or Food research and development or Product Development. To become an R&D chef, you have to have a lot of food science knowledge and you have to be creative...its a well paid and respected job and not many chef's will get to this level..Chef's who are aware of this field will understand what i am talking about...

[mcdonaldscorp]

Our McDonald's restaurants in Japan are now serving the McHotDog Classic, available for a limited time.

[hayhaydawgroxxx]

:-P ur a meany poop! lol

[stonedslacker]

mcdonalds basically uses the same ingredients in every item how can this be innovative and what mcdonalds resturant uses knives and peppers, or grilling chicken

[chefreamund]

yea im a chef adn i wish i had this horrible 6 figure job at micky d's

[Kurisublack]

Yeah right.

[juanluialo]

you guys are stupid this guy is like an engineer to mcdonalds not a chef in your local mcdonalds idiots

[Sibemaster12]

they also dont sell hotdogs

[Sibemaster12]

wow, what a waste of supposed tallent