What a Research Chef Does at Frito-Lay — How To Make It


– What does it take to
be a recipe developer creating new chip flavors for mass market? We’re here at Frito-Lay headquarters to meet the culinary team behind all of the Lay’s potato chip flavors. You may remember the Do
Us a Flavor campaign, where you could submit chip flavors that you want Lay’s to create for you. I submitted a few, they
did not get approved. But we are here to go
into their flavor lab to see how this process works. What happens after you
submit that flavor request. – Research chefs is a new field that companies are now using a lot more than they ever did before. This culinology field – Culinology. – Is blending of, culinology, blending of culinary
arts and food science. – I never knew that existed. – Which is what we do, yeah
that’s what we do here. – Yeah. We’re cooking from real food. Mainly so that they can get
a real, laser target idea of what the final product
should taste like. – You and I have both, you
know, done a little bit of research and development to come up with new menu items in the restaurant. We need to produce a chip that tastes like chicken and waffles. Where does that begin for you? – Well it begins with consumers telling us that they want a certain flavor. Chicken for the fried
chicken has to be brined. – [Katie] Right, how long does this brine? – [Jody] Overnight. – So it’s dry, batter, dry again. – Yeah but the last dredge
needs a little batter in there. So I’m just gonna. – Ah. I have not seen this before. – Gives an exterior texture. – [Katie] Flaky crispy. – It’s completely
different from that point than being in a restaurant. You’re under time pressure,
you gotta just cook. Here we gotta slow it down. We’ve gotta overthink it. We don’t just have one
chef what they think is the best chicken and waffles. We have three. Everyone will decide which on best fits this concept and the brand. Then we’ll recreate it and we’ll get a set of experts in the room who all have highly sophisticated palates. The chefs and our seasoning team, and the flavorists. That’s an actual term. – There’s a seasoning team and flavorists? – Flavorist will taste it from a really analytical standpoint. What are the individual
flavors you’re tasting? What time order are you tasting them in? What level of intensity
do you taste it at? What does it do after you
taste it in your mouth? Does it rise, does it fall, you know is it gone with the last swallow or does it linger through the finish. They will use all that information and the culinary gold standard
to create the seasoning that goes on the chip that
will actually venture on. – Make it to the end. – In the restaurant you’d be wanting that to have like the perfect texture. Texture and appearance really don’t come too much into it. It’s really all about the flavor. There’s no ambiguity, there’s no question, this is the flavor we
want you to reproduce. You know what’s really surprising? Okay let’s take a simple thing. Ketchup. If we poll consumers in the United States, where ketchup is the number one condiment, they do not want it on a potato chip. Canada loves it on a potato chip. – Really? – Yeah, absolutely. – That’s so interesting. – It’s insane. – What are some of the
most out there flavors. – Oh man. – You’ve been asked to develop? – Oh we did turducken. – Ooh. – You know and for those
that don’t know about that, it’s a chicken inside of a
duck, inside of a turkey. Dirty rice. – A turkey, that is a monstrosity. – In the UK one of the
winners was Cajun squirrel. – And that made it onto a chip? – In the UK. – I’m glad we’re not playing
around with that one today. – Now we’re gonna make the gold standard for the Greektown Gyro. Beef rib-eye. Lamb shoulder. Parsley. Cilantro. Onion, garlic. And a whole bunch of Middle Eastern spices as za’atar, turmeric,
curry powder, coriander. It’s also got something that
is the sciency part of this which is transglutaminase. – Never heard of that. – Meat glue. – Meat, I have heard of
that, I’ve used that. – Okay, it’s an enzyme that
binds protein to protein and then it turns out just like a gyro off the spit when we’re done. – [Katie] Oh my gosh there it is. – This is a modified tzatziki. More in the Middle Eastern
rather than the Greek arena. – [Katie] Okay. – When we were doing this
research to get this right, we were losing some of the
lamb flavor in the final dish. So we decided to make
a little concentrated, here give that a whiff. Concentrate lamb jous. – Wow. I have never seen this before. – No and you probably. – No I won’t. – Won’t ever see it again. – We cook here in a way
that we would never cook in a restaurant ’cause
we couldn’t afford it. That was about two pounds of meat and little bone scraps roasted
until they were like totally all caramelly brown, meat
juices that were caramelized on the bottom of the pan. We had a flavor not too long ago, West Coast truffle fries. – Oh wow. – Gold standard. Would’ve sold in a restaurant
about $150 a plate. – Right. – You know for fries. Yeah, not gonna do that in a restaurant. – No. – But they were really good fries. – [Katie] Right, right. – [Jody] Chicken and waffles. – Oh my gosh. I immediately smell syrup and then savory. – Yeah you know cut it open. – [Katie] Oh my gosh. – [Jody] Beautiful chicken. – Look at that. Sweet, savory, crunchy, salty. Butter, maple syrup, chicken. – Now taste the chip. – I’m like, I can’t. I just spent the whole
day in here with you. (laughing) And I still, it’s like blowing my mind. I’m gonna confirm that. You were mentioning before,
the order of tasting things. When you’re eating chicken and waffles, the waffle is your base. When you’re eating the chip, you get the waffle flavor
first and then the syrup creeps in and then it’s a little savory. That’s so specific and
intentional I’d imagine. – It is very intentional that the timing of the flavors in your
mouth when you eat the chip, is the same as what you experienced in the original real food. Because that’s how you’re
supposed to taste it. – Right, you’re having the
same experience eating it. (upbeat music) It’s so good. – Hard to think. – [Katie] Wow. – Working here has really. – Wow. – Kind of fine tuned some of my cooking. – Right you can really hone
in on what you’re going after. – You know and I’m documenting everything. So I’m like you know fine tuning. – All right now for the chip version. – Telling you it’s all about. – It’s exact! Like these are dishes on their
own are really really good. – Yeah. – It certainly translates to the chip. In fact I’m just gonna keep eating them. – We’re injecting or surrounding this art of culinary with science. – And certainly when I see
these chips on the shelves, what it takes to get them
there is mind boggling. For more videos, chip here. (crunching on chips)

100 Replies to “What a Research Chef Does at Frito-Lay — How To Make It”

  1. Quit blaming the chef y'all, they knew what footage they were uploading and should've titled the video appropriately. Obviously used a clickbait title because "Frito Lays chef prepares chicken and waffles" wouldn't have been as attention grabbing.

  2. She should've ideally used a palate cleanser, or even a sip of water, before trying out the chip if she really wanted to be fair.

  3. i ABSOLUTELY love this side of the industry. Specifically even chip flavors and how they are researched and developed, I would love this job lol.

  4. I went to culinary academy. I specialized in baking because I didn’t want to work in the high pressure/sociopathic ego environment of a restaurant. But I love doing savoury foods as well as sweet, so this sounds like the perfect job for me. Wide range of flavours, need an educated palate, slowed down and toned down.

  5. This should be retitled – 'Research chefs at Frito-Lay make chicken and waffles and then a woman tastes it and also tastes chicken and waffles chips'.

  6. Who ever creates these flavors needs to be fired. They create some of the worst tasting chips ever thought of. Lmfao chefs rightttttt

  7. Excuse you sir, but I happen to love ketchup chips. I'm surprised I haven't been stopped at the canadian border more often when they see I have 20 bags of chips, lol

  8. I'd hate to tell the chef who clearly know what he's about what to do, but I would love to buy just the seasoning powder! I mean why should Lay's limit themselves to chips when they've created all these wonderful flavors in powdered form?

  9. I don't think the meal becomes powder ..it will not be economically viable , I think it is made to get the taste what the customer wants ,then the seasoning guy taste it and make a seasoning related to this taste

  10. Here I thought they'd actually show is how they make the seasonings. Probably wanna keep that all a secret since its no where near the process we just watched

  11. Frito Lay chips are too salty, and are made from plain ol cheap potatoes. The bags are non-recyclable, and overpriced. make your own chips at home, MUCH better.

  12. I have no desire to eat fried chicken and waffles. I just picture some 600 pound fatty shoving that down their neck. A neck you can't see because of their chins.

  13. I find it strange that this process have not been showcased on tv sets where the chips are sold
    since the 80s at least, everyone must know this to appreciate the taste, now people think they just throw a bunch of taste in the bag with no respect for the customers just an intent to screw him of hes money

  14. I thought it was said Yeerrrrrrrrrrrro (rolling the r) not Hero. I know when I'm living healthy when this all looks rather unappealing. The American diet is lots of salt and sugar and then taste afterwards.

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