I'd rather pay the supermarket or farmer for good eats than the doctor for eating BAD!
Chef MOOSEHOPPER – Bio-
Chef Kurt Stiles is Chef Moosehopper; the CEO and owner of Intelligent Ingredients, a food and beverage product development and marketing company based in Princeton, MN. Intelligent Ingredients provides contract product development services, along with private label, licensing, ingredient co-branding and marketing for its’ proprietary line of functional food and beverages. The companies’ niche` is creating natural and organic “Functional” food & beverages using Culinology as a base for developing each product. Chef Stiles has 30 years experience in the food and beverage industry, including chain and independent restaurants, stadium, business and industrial foodservice, hotels and his two of his own “Moosehopper” New England Coffee Café’s. Chef Stiles has also worked with dozens of small-to-medium volume ($5M-$100M in sales) food and beverage manufacturers, in addition to major retail brands such as; General Mills, Kellogg’s (Kashi & Morningstar) Sara Lee, Land O’ Lakes, Jennio Turkey, Dole Fruits, Subway and Caribou Coffee.
He has collaborated on all phases of corporate product development and manufacturing, working with Chefs, food scientists, technologists, manufacturing plants and top departmental executives. Stiles has both created and launched regional and national programs for new products in multiple categories; wholesale branded and private label, retail branded and private label, and general consumer products.
Chef Stiles is a published author, contributing to industry trade journals, magazines and web-sites. He is also a featured speaker and culinary collaborator, providing a critical view point and documented research on burgeoning trends, (Health & Wellness) alternative naturally occurring, functional ingredients for food and beverage products (Healthy Exotic, Functional Super Foods) at corporations, industry seminars, trade shows and culinary roundtables around the USA.
Chef Stiles sits on the advisory boards at Le Cordon Bleu Culinary School and Southwest Minnesota State (Culinology) Universities, as well as Virgo Publishing/Food Product Design Magazine’s Food Science Advisory Board, is the key contact for the Research Chef’s Association (RCA) North Central Region and the RCA’s Co-Chair for the National Strategic Alliance Committee.
Chef Stiles resides in Champlin, MN, with his wife Molly and his 1-1/2 year old son, “Lil’ Chef Oliver.
Years in the Industry
Comment Wall (4 comments)
You need to be a member of FohBoh to add comments!
Hi Chef, Welcome to FohBoh! Feel free to join a group, comment on existing content, or post a blog or discussion on a topic of interest to the FohBoh community. Our members are from over 100 countries and all interested in communicating and connecting. Don't forget to check out our hot new Rewards Program where you actually earn stock in FohBoh as you participate.
FohBoh Community Manager & Co-Founder
Sales at fast-casual eateries are growing at a pace similar to that of quickservice and sit-down restaurants as young, high-i -More-
Taylor® Grills. Cooking made Easier, Faster, and Smarter. With efficiency and food safety top of mind, the Taylor® L810 two-sided grill is a foodservice industry favorite. Optimize profits and cooking efficiency with three separately controlled cooking zones, programmable cook times, pre-set temperature and automatic gap settings. To learn more click here.
Main Event Entertainment, the fastest-growing family entertainment center in America, is celebrating its new center opening in Pharr, Texas, a suburb near McAllen in the Rio Grande Valley. Doors will open to the public at 9 a.m. on August 6.
Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.
Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:
Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.