Fuchs North America, Baltimore, has appointed Elizabeth Lindemer as its new corporate executive chef. She is responsible for working with teams of culinary professionals and R&D specialists to apply the newest tastes and flavors in the creation of unique seasoning systems for the company’s food processing and foodservice customers.
Prior to joining Fuchs North America, Lindemer spent a decade at The Schwan Food Co., most recently as corporate sous chef for the foodservice and home service business units, where she was responsible for developing products, consumer-friendly recipes and cooking instructions, as well as for researching and presenting industry trends pertaining to key market segments.
“We are delighted to welcome Elizabeth aboard,” says Ken Wuestenfeld, vice president of sales and technical services. “Her qualifications make her ideally suited to support the culinary needs of both our food manufacturing and food processing customers, where bold new flavor ideas continue to grow. She joins a strong, customer-focused team that’s 100 percent committed to providing insights and answers on taste trends—and always delivering the right taste solution.”