Steve Ream '89
Class Year:
1989
Degree:
A.O.S
Major:
Culinary Arts
Biography:
Food has always been the vehicle for Steve Ream, who got his first taste of product development during his CIA externship at Nestlé. It was, he realized, the perfect corner of the food world for him.
After graduating from the CIA in 1989, Steve worked for industry leaders such as Heinz USA, American Home Products, Hormel Foods, and Yum Brands. Now he's corporate executive chef for the Perdue Farms Innovation Center in Salisbury, MD, where he supports new product development with the company's R&D, marketing, sales, and operations teams. "I utilize my CIA education daily, primarily regarding overall flavor development and menu applications," Steve says. "I learned from the finest chefs in the world at the finest culinary school."
At Perdue, Steve is responsible for developing Gold Standard product prototypes for foodservice, retail, deli, convenience store, and international customers. He also leads product ideation sessions designed to present menus of Perdue products to national and regional restaurant chains. Steve uses his CIA training to develop and validate product recipes for foodservice, the Internet, and retail packaging. He presents new retail products to supermarket chains, club stores, and convenience stores and demonstrates Perdue products at food shows and media events. He also develops and executes corporate dining events, on-and off-premises catering, and charity events.
In addition, to his CIA degree, Steve has a bachelor's degree in business administration from Washington and Jefferson College in Pennsylvania. He is a certified executive chef with the American Culinary Federation, and a member of the Research Chefs Association.
"I credit the CIA with opening doors in this industry that would have not been attainable if I had attended another school," Steve says. "The CIA helped me lay a foundation that has afforded me an incredible career."
After graduating from the CIA in 1989, Steve worked for industry leaders such as Heinz USA, American Home Products, Hormel Foods, and Yum Brands. Now he's corporate executive chef for the Perdue Farms Innovation Center in Salisbury, MD, where he supports new product development with the company's R&D, marketing, sales, and operations teams. "I utilize my CIA education daily, primarily regarding overall flavor development and menu applications," Steve says. "I learned from the finest chefs in the world at the finest culinary school."
At Perdue, Steve is responsible for developing Gold Standard product prototypes for foodservice, retail, deli, convenience store, and international customers. He also leads product ideation sessions designed to present menus of Perdue products to national and regional restaurant chains. Steve uses his CIA training to develop and validate product recipes for foodservice, the Internet, and retail packaging. He presents new retail products to supermarket chains, club stores, and convenience stores and demonstrates Perdue products at food shows and media events. He also develops and executes corporate dining events, on-and off-premises catering, and charity events.
In addition, to his CIA degree, Steve has a bachelor's degree in business administration from Washington and Jefferson College in Pennsylvania. He is a certified executive chef with the American Culinary Federation, and a member of the Research Chefs Association.
"I credit the CIA with opening doors in this industry that would have not been attainable if I had attended another school," Steve says. "The CIA helped me lay a foundation that has afforded me an incredible career."
©Copyright 2007. The Culinary Institute of America
