Capabilities
Meet Chef Lauer
Since joining Cargill in July 2006, Chef Edward Lauer serves as Corporate Chef, Research and Development at Cargill Meat Solutions' new Culinary Center of Excellence. Chef Lauer is a resource for product, recipe and menu development, product evaluations and demonstrations, cooking and product handling recommendations and sensory evaluation.
Chef Lauer graduated from Texas Tech University in 1999, with a degree in Restaurant, Hotel, Institutional Management (RHIM). He then attended the Culinary Institute of America (CIA) in New York. Following his graduation from the CIA in 2001, Chef Lauer was the Sous Chef at a five-star restaurant in Dallas, Texas. Most recently, Chef Lauer was the Executive Chef for Skyviews Restaurant, the test restaurant for Texas Tech University's RHIM department.
Edward Lauer
Research and Development
Cargill Foodservice Meat Solutions
