At Michael Foods, a commercial food supplier, our team of culinary and research and development experts is dedicated to providing innovative solutions that help foodservice operators succeed. In this interview, we delve into the background, experiences and inspirations of Katie Widi, our Corporate Chef and a key player in driving culinary innovation with products like Simply Potatoes® and Papetti’s® eggs.
Culinary Background and Role at Michael Foods
Q: Can you share a bit about your culinary journey and how you stepped into your current role?
Chef Widi: I started working in restaurants at the age of 15. It’s been a lifetime career and a lifestyle, as anyone who’s been in the industry for over a decade knows. My dream was to run a restaurant, so I went to the Culinary Institute of America (CIA) in Hyde Park, New York. It was an immersive and life-changing experience that I cherish deeply. After graduating, I returned to restaurants, working in high-end and multi-unit establishments.
In 2008, I went back to school for my master’s degree in food science. This new direction brought me into product development at Michael Foods. I started in research and development for the first seven years, supporting commercial egg products, troubleshooting and developing new products. Then my technical background and culinary skills led me to the Corporate Chef position. In the last two years, I’ve been able to blend both aspects of my expertise and craft the role to help the business and our customers succeed.
Continuing Learning and Innovation
Q: How do you continue to grow and develop your skills?
Chef Widi: I get to learn about different segments by going to trade industry conferences. I stay connected to the American Culinary Federation, the Research Chefs Association and CIA events. I also learn by observing consumer behavior out and about and discover cooking techniques and trends online or on social media. The corporate chef world is small and there’s a lot of camaraderie––people are happy to share knowledge and dining recommendations with each other.
Q: Where do you find inspiration for new recipes and menu items?
Chef Widi: Visiting up-and-coming local restaurants is a great way to learn about the composition of dishes that put new flavors or ingredients together, or seeing how an interesting restaurant in one city uses different flavors than in another. For example, bubble waffles are trending—but the Southeast might be making them with hot honey and shishito peppers, and the Northeast version might have a sweet and savory twist. Just being out there and eating is the best way to see new things firsthand.
Our Michael Foods team also invests heavily in trend data and consumer-based platforms to understand market demands and emerging trends. We get to see how trends return and change, like the pre-COVID-era push for things like all-day breakfast and brunch, or dishes that blend dayparts.
Q: How do you leverage consumer data and insights when developing new products?
Chef Widi: There has to be a want and a need from our customers for a new product. We see what trends are still out there, and which ones will still be relevant by the time we launch a new product. If you put out another sriracha item, will that be too late to market? This operator might love shishito peppers, but this one says ketchup is spicy. It’s essential to understand what our customers and their consumers want, and to consider market saturation.
Q: Can you share an example of any recent innovations your team has developed?
Chef Widi: We are launching two new egg-based items this fall that we’re excited about: a spicy jalapeño egg bite and a spicy egg patty. They pack some heat––but not too much––and bring a lot of great flavor and texture while catering to the growing demand for spicy foods.
At Michael Foods, our culinary and R&D team is dedicated to supporting foodservice operators with innovative, safe and convenient products. Through continuous learning, creativity and a deep understanding of market trends, we are uniquely positioned to help our customers achieve their culinary goals.
