Gail Cunningham, Executive Chef

Meet the Chefs of The Food Channel!

Posted by Editor from The Food Channel®

As Corporate Executive Chef for The Food Channel, Gail provides menu analysis, strategy and position development, and food, recipe and new product development and launch.

Gail brings more than 28 years of culinary experience to The Food Channel. Her extensive hands-on expertise includes introducing and managing new food products and concepts as well as on- and off-premise catering programs. Her in-depth understanding of trends and their impact on the food industry make Gail an invaluable asset to The Food Channel. Her new product development for retail applications includes culinary concepts, gold-standard benchmark/living concepts and R&D-driven product development. She also has extensive experience in recipe programs and merchandising support. Gail has been instrumental in national account menu development for clients such as Tyson Foods, Campbell’s Soup and PepsiCo, playing a key role in menu strategy and positioning, menu concept development, menu analysis/product recommendations, and developing the gold-standard benchmark for new product development. Gail is a member of the Research Chefs of America.

Comments

We'd love to hear from you

Dave&missy

2008-03-24 16:21:01 UTC

how do I add a recipe to be judged?

Kay Logsdon from The Food Channel®

2008-03-25 12:31:32 UTC

From the Editors: We will be adding functionality to the site soon that will allow you to create your own recipe pages, etc., although those will not be reviewed by our chefs. You can send an heirloom recipe if you’d like us to consider it to make in our kitchens and update it (for example, one that calls for an ingredient that is no longer easily found). Otherwise, we do not review or evaluate user recipes. We will accept user recipes and put them on the site – in that case, just email the recipe (with a high res photo if possible) to editor@foodchannel.com.

keith

2009-07-11 09:23:40 UTC

What are the chefs' opinions on "tile" for kitchen countertops ? In the process of remodeling the kitchen and I'm hearing literally horror stories that tile (because of the grout) is the leading cause for salmonella and ecoli. I also have read that you can't roll out things on a tile countertop. What kinds of countertop does the Food Channel Kitchens use ? I would be interested in your input. Keith