Eric Carr|Senior Executive R & D Chef Food TechnologyChicago Area

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Eric Carr
Senior Research & Development Chef - Food Technology Expertise |Chicago
Area, IL
| Eric.Carre@comcast.net | Tel: (847) 786-5678



Very well-rounded Senior Executive R&D and Culinary Expert specializing in New
Product Development - from ideation to formulation and commercialization
with clear understanding of market trends, strong leadership/team building skills, extreme passion
and efficiency in building businesses.

Unique & Innovative Food Product Development Expertise
Exceptional Meat, Poultry & Seafood Science Background (European-Trained in Tumbling,
Marination/Sous Vide Cooking Technology)
Master Saucier
Concept-to-Commercialization: Efficient & Profitable Manufacturing Analysis Process/Cost
Improvement
Stage Gate Process: Lean, Rapid & Profitable New Product Development
Culinary Strengths/ Cuisines: Mediterranean North African Spanish Asian (regional Chinese,
Japanese, Thai, Malaysian, Vietnamese, Indian) Hispanic (regional) French - Casual American
(regional) Louisiana Cajun Cuisine Vegetarian Vegan Non-GMO All Natural Style Cuisine
Diverse Product profiles: Prepared Dinner Entrees, Breakfast Dishes, Value-added Protein items,
Vegetarian/Vegan, Nutritionally Balanced Profiles


Patented Inventor of:
- USPTO # 6,811,802 - Avocado Concentrate & process for stabilizing discoloration of avocado meat
while extending refrigerated shelf life to 60 Days
- USPTO # 7,750,274 - Unique method of frozen food assembly and cooking process in paper pouch

Graduate, Michigan State University: Principles of Thermal Process, Control, Acidification and Container
Closure Program (required for USDA certification status)
Meat Science Studies Certificate: Sausage School Program Texas A&M University

Double Masters BP (Brevet de Matrise) and BM (Brevet Professionnel) Culinary Arts & Charcuterie
CEPROC Culinary Arts & Meat Sciences Academy, Paris, France
Graduate, Cuisine de Assemblage (and other modern cooking technologies)
Academy Accor, Paris France

Certified in Sous Vide Mastery (under Inventor Georges Pralus)
Sous Vide Culinary Academy, Briennon, France
Best Young Chef Charcutier Finals Paris Grand Palais

Americas Outstanding Chefs Registry
Eric Carr|Senior Executive R & D Chef Food TechnologyChicago Area
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PROVITA CUISINE LLC - Schaumburg, IL (Nov 2012 Jun 2014)
A product developer and frozen food manufacturer (wholly owned by Lyfe Kitchen Retail/LUVO Inc.) of LUVO-branded all
natural, premium RTC frozen prepared entrees with emphasis on antibiotic-free proteins and eggs, organic, non-GMO
ingredients with specific nutritional guidelines.

Chief Technology Officer / Chef de Cuisine (Corporate Chef)
- Led, managed, and developed R&D culinary team of 5 (3 chefs, regulatory nutritionist and R & D
coordinator) in all new product development areas of Retail and Foodservice.

- Directed product development process - from ideation, to formulation and commercialization - of
LUVO-branded premium, all-natural prepared meat, poultry, fish & seafood, breakfast, dinner and
vegetarian/vegan entrees.

- Developed products according to marketing and technical specs, while meeting and improving cost
targets and manufacturing efficiencies.

- Managed multiple, ever-changing project priorities to successful completion in a timely manner
through cross-functional inter-departmental team approach (i.e. with Sales, Regulatory,
Manufacturing Operations, Sales, etc.) to develop new/improve current products.

- Trained under SQF2 System (Gate Process) in conjunction with Quality Assurance and Manufacturing
departments.

AMAZING FOOD CREATIONS! LLC - Schaumburg, IL (Mar 2005 Nov 2012)
A chef-driven food product development and manufacturing company of RTC premium branded and private label frozen,
all-natural consumer meal/package products sold through select retailers.

Co-founder & Chief Technology Officer /Chef de Cuisine
- Led, managed, and developed R&D culinary team of 5 (3 chefs, regulatory nutritionist and R & D
coordinator) in all new product development areas through to commercialization for Retail,
Foodservice and Airline accounts.

- Specialized in development and commercialization of breakfast dishes, dinner entrees, side dishes,
sauces and dips, center-of-the-plate and value-added proteins, vegetarian and vegan items, as well
as sandwiches, crepes, pancakes and flatbreads, as well dietary-specific items.

- Grew company to revenues of $11 million in sales, directly responsible for new business
development, leading all sales efforts through extended professional contacts, calling on new and
existing customers with on-trend products.

- Very successfully launched full new product lines nationally for: Safeway (Open Nature Entrees),
Walgreens (Delish Entrees), Aldi (Fit nActive Entrees), Whole Foods (French Meadow Bakery Steam
Entrees ), Schwans Home Delivery (Chef Jet Steam Entrees), Lyfe Kitchen Retail (LUVO Steam
Entrees), Nutrisystem (Chefs Table Steam Entrees), Roundys (Hot Bar Entrees), Ians Naturals
(Pancrepes), Blue Horizon (Seafood Steam Entrees), Thai Feast (Rice & Noodle Bowls), Costco (Yan
Can Cook Steam Entrees), Bodybuilding.com (B-Elite Fuel Entrees), Kraft Foods (South Beach
Delivered), Walmart (Fishin Product line), Barramundi Australis (Barramundi Steam Entrees), and
Devanco (Italian Beef, Shawarma and Taco al Pastor).

- Reverse engineered and matched competitive products following market trends.

Eric Carr|Senior Executive R & D Chef Food TechnologyChicago Area
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ERDATEK LLC/ERDATEK Inc. - Wheeling, IL (Mar 1999 Mar 2005)
A chef-driven food product development company which evolved to include 5,000 sq ft USDA Pilot Plant specializing in
fresh-refrigerated, frozen and shelf stable meals, savory sauces, dips and dressings, value-added meat, poultry and seafood
items, and sandwiches.

Co-founder /Chef de Cuisine
- Led team of 5 (research chefs and food scientists) in the ideation, development and
commercialization of full range of fresh-refrigerated, shelf stable and frozen products utilizing a
range of contemporary industry technologies.
- Reverse engineered and matched competitive products following market trends.
- Executed test market launches and offered product scale-up services for customers.
- Projects in production included: Starbucks frozen warm sandwich project, Sommers Fare all
natural-gourmet entrees for QVC, and airline meals.


CULINARY FOODS (LADY ASTER) Inc./TYSON FOODS - Chicago, IL (May 1992 Mar 1999)
A frozen food manufacturer of prepared meals, center-of-the-plate items such as value-added chicken, from marinated to
chop n form, stuffed, battered and breaded poultries, and other items for airlines, hotels and National Retail brands.

Exec. Chef/ VP of R & D
- Developed and led most successful R & D department in company history, increasing sales from $34
million to $142 million in 6 years with a dramatic impact in improving manufacturing processes.
- Successfully implemented vertical integration thereby increasing company profits.


CULINARY BRANDS, Inc. Stockton, CA (1986 1991)
Sub-division of Nestl, Inc. and pioneer manufacturer utilizing French sous-vide cooking method in the United
States.

Exec. Chef/ VP of R & D
- Developed pasteurized, fully prepared, fresh refrigerated food using cook-chill and cook-in-pack
sous vide method for commercialization.

OTHER EXPERIENCE
Executive Chef at world-class Petroleum Club, New Orleans, LA (1985 1986)
Executive Chef for the opening of Downtown Hilton in Fort Wayne, IN (1985)
Chef de Cuisine at Club Med, responsible for opening *new locations worldwide, Paris France
(1983-84) *Tunisia; Malaysia; Copper Mountain, CO; Martinique Clubs



Founding & Board of Director Member RCA (Research Chefs Association)
Member IFT (Institute of Food Technologists)

Fluent in English, French and Spanish