Yvette Hirang

admin — Wed, 23 Sep 2020 21:05:49 +0000

Yvette Hirang admin Wed, 09/23/2020 - 16:05

Yvette Hirang joined the company in June 2020 as the Culinary Chef for MGP Ingredients, where she collaborates with the R&D team at the MGP Technical Center. She develops food recipes for all of MGP’s ingredients, with a special emphasis on applications for textured plant-based proteins for the foodservice channel.

A Certified Sous Chef, Ms. Hirang brings a unique blend of talents in culinary arts, sales, communications, marketing and strategic management to the role. She also is ServSafe Certified.

Most recently, she was a culinary and sales consultant with Reinhart Foodservice. Her additional work in food service included sous chef with SAGE Dining Services, which serves independent and private colleges, and the culinary program at Johnson County Community College in Kansas. She also held sous chef positions at several Kansas City-area country clubs and is a chef instructor at the Culinary Center of Kansas City.

Ms. Hirang received an AAS (Associate of Arts & Sciences) degree in Culinary Arts/Chef Training from Johnson County Community College in 2012. Prior, she obtained a B.A. in Communications, Advertising and Public Relations from Ateneo de Manila University and a MMT (Master’s in Management Technology) from DeLaSalle University in Lipa, Philippines.

Subtitle

Foodservice Culinary Manager

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Our Food Experts

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Sarah Gutkowski-Fischer

admin — Mon, 19 Mar 2018 17:49:27 +0000

Sarah Gutkowski-Fischer admin Mon, 03/19/2018 - 12:49

Sarah Gutkowski-Fischer was named Food Technology Manager in 2020. She works closely with customers and the MGP sales team to develop food formulations and promote new concepts in the marketplace, and provides technical support and education to customers, brokers and distributors. Sarah joined MGP as Baking Applications Scientist in 2015, with responsibility for laboratory experiments using new ingredients and onsite product demonstrations at customer locations.

A combined interest in chemistry and food formulations inspired Sarah to pursue a career in food science. She noted that her “passion for helping create healthful, great-tasting foods that are also high in functionality” is what attracted her to MGP.

Sarah earned her Master of Science degree in Grain Science with a focus on carbohydrate polymers and emulsifiers at Kansas State University, Manhattan. As a Graduate Research Assistant, she conducted analytical tests on starch ingredients. Prior, Sarah was a science intern for a large food manufacturer in Minnesota and formulated ready-to-eat cereals. Her duties included working with flavor and ingredient companies to increase the nutritional value of cereal products.

In 2018, Sarah presented a lecture on Food Applications of Fibersym^® RW, a dietary fiber from MGP, at the Institute of Food Technologists short course sponsored by the Carbohydrate Division. She attended the three-day intensive course on Pasta Production and Technology at Northern Crops Institute in Fargo, North Dakota, in 2016. Sarah is a professional member of IFT, American Society of Baking and Cereals & Grains Association.

Sarah received her Bachelor of Science degree in food science at the University of Minnesota, Minneapolis, in 2011.

Subtitle

Food Technology Manager

Placement

Our Food Experts

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