Land O'Frost Creates Innovation Chef Position

Land O'Frost, a leading manufacturer of pre-sliced, pre-packaged lunchmeats and producer of specialty sausage products, has named Chef Timothy Baran to the new position of innovation chef with the task of bringing new flavors and creative recipes to families across the country.

According to Land O'Frost officials, Baran was carefully selected by the company for his impressive culinary background and passion for food. In this new role, he will be charged with working closely with product development teams at Land O'Frost to explore the latest culinary trends, test new products and develop recipes for Land O'Moms, a community resource hosted by Land O'Frost that offers moms and families tips and ideas for activities, recipes and more.

Chef Baran discovered his love for cooking as a child, helping his mom prepare meals for their family of seven. His mom, recognizing his talent, later encouraged him to pursue a career in culinary arts where he developed an appreciation for uncomplicated, quality ingredients. 

"Adding Chef Baran to our team is the next big step Land O'Frost is taking to further strengthen our focus on creating innovative new products and recipes that our customers will love," says Rich Carlson, director of innovation, at Land O'Frost, based in Munster, Ind. "Chef Baran brings a deep understanding of the food industry to Land O'Frost that will benefit our teams here, as well as the families we serve."
 

Says Chef Baran, "Every day at Land O'Frost is like stepping into my mother's kitchen; the fun, family-friendly atmosphere here is unmistakable, and it inspires the recipes I create. I look forward to bringing new insights and perspectives to the company and working together to explore and experiment with new flavors and unexpected combinations. 

During his career Chef Baran has developed extensive knowledge and understanding of consumer tastes and preferecnes. He has created inspired menus for the American Red Cross and Big Brothers Big Sisters, and has served as a sous chef at the popular Dancing Marlin restaurant in Frankfort, Ill. He has also taught culinary students at the Joliet Junior College's in-house restaurant and is an active member and Certified Culinarian at the American Culinary Federation, the largest professional culinary organization in North America.