LE MARS, Iowa, Sept. 14, 2006 (PRIMEZONE) -- Being a head chef at the age of 22 was not enough for John Kennedy II. Looking for a challenge, Kennedy enrolled in a Culinology(r) program at the University of Nebraska. Today, having a better understanding of the science behind food, he crafts new products and recipes in the Ice Cream Capital of the World(r), Le Mars, Iowa (see Note). Kennedy is the first culinologist to have not only accepted a full-time position in the field, but also his dream job.
"I've always been fascinated with food," Kennedy said, "but I never thought I would have such an amazing career." Kennedy works with the Research & Development team at Wells' Dairy, Inc. His responsibilities include sampling ice cream, conducting freezing tests, coming up with unique culinary ideas and participating in cooking shows. "This job is on the cutting edge of technology and the future of food science," said Kennedy, who once ate all of the ice cream he was supposed to sample.
"Imagine eating ice cream continuously over the span of a few hours. Needless to say I didn't feel so good," Kennedy said recalling his first days. "I've been enjoying my job so much that I've gained 20 pounds after my first year at Wells'," he added.
Apart from enjoying Blue Bunny Ice Cream, the culinologist works closely with Marketing to develop new treats. If the marketing team likes one of John Kennedy's ideas, it would conduct consumer testing. Based on that information, Marketing will either end the project or proceed with manufacturing.
With recipes and dishes, the process is actually reversed, Kennedy explained. The marketing specialists would go to him with an ice cream product they would like to see in a recipe. In this case, Kennedy has total creative freedom over the dish. He is able to develop two-three recipes a month.
"It's fascinating to see a product or a dish go from the development team to the consumers," said Kennedy. According to him, the first step in creating a new treat is coming up with a great idea.
"Actually, most of my ideas don't even come to me at work," he said. "When I'm driving in my car, playing with my seven-month-old son or surfing the internet, that's when the really good ideas come to mind."
Kennedy creates signature dishes for cooking shows, Blue Bunny's web site and Wells' Foodservice RecipEase cookbook. He says he inherited his love for food from his family, which is always eating.
"I can remember helping my mother in the kitchen when I was a little boy," he said, "and after all these years I still love working with food. I get to do it in so many different ways, artistically or scientifically. I learn something new every single day and I am constantly being challenged."
Note: More ice cream is made in Le Mars than any other place on the planet.
About Wells' Dairy
Wells' Dairy was founded in 1913 and is the largest family-owned and managed dairy processor in the United States, producing more than 500 different Blue Bunny(r) branded ice cream flavors, frozen novelties and fresh dairy products. Wells' Dairy purchases enough strawberries each year to make nearly 1 million strawberry pies. During the busiest week of the year, a truck full of delicious products leaves a Wells' Dairy dock in Le Mars every 10 minutes, 24 hours a day.
The Blue Bunny logo is available at http://www.primezone.com/newsroom/prs/?pkgid=2553
Note to Editors: For more information, images or interview opportunities, please contact Viva Bolova at 816-512-9551 or vbolova@beap.com.