Chef Chris McAdams is an Escoffier graduate who has paved his own lane in the culinary industry as an R&D consultant.

Chris specializes in consumer packaged goods (CPG) product development, plant-based protein innovation, recipe and product development, as well as trend-driven ideation.

As a self-proclaimed "culinary gun-for-hire," he has done everything from kitchen and menu design to cross utilization training, helping small mom and pop cafés get off the ground, and much more.

Listen today as we chat with Chef Chris about his transition from a marketing professional to chef and culinary consultant, the impact his culinary education has had on his career, and what it takes to sustain an R&D consulting business.