Senior Corporate Chef
Barry Miles, senior corporate chef for Kraft Foodservice, brings his extensive experience and his creative energy to the Kraft Culinary Centre. He excels at innovative recipe development, keeping plate presentation sharply in focus while delivering well executed, flavorful dishes.
Developing recipes for both commercial and non-commercial accounts, Chef Miles strives for dishes that are both easy to implement and replicate. "But they also have to wow diners," he says. "That's the best part of this job—working all of those elements into our recipes."
Education: A.A.S. degree in culinary arts from The Culinary School at Kendall College, Chicago, 1988
Employment: I joined the Kraft Foodservice team in March 2010. Previously, I was chef-owner of an Italian pizzeria and a catering company specializing in chocolate. During that time, I was also an executive consultant to Cargill, developing and presenting recipes. I continue teaching, when not too busy at Kraft, as an adjunct instructor of French Bistro at Kendall College.
1st job in foodservice: I was a line cook at an Italian restaurant called Esposito's in Morton Grove, Illinois.
Greatest accomplishments: Being a father and having two great sons, 12 and 10.
Favorite dish to cook at home: I change it up so much. A popular one with the boys is my marinated hangar steak. I marinate it in A.1., Kraft Barbecue Sauce and balsamic vinegar. I'm also a big fan of pommes Anna, a classical French potato dish.
Favorite cookbook: I love reading and trying recipes from Thomas Keller's Ad Hoc at Home (Artisan, 2009), but the one I reference the most is Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen (Scribner, 2004).
Most rewarding part of my job: I love being a part of a team that doesn't settle for second best.
The two or three people from history (living or dead) with whom I would most like to have dinner: First, my grandfather, who I miss so much. The other two dinner guests would be Benjamin Franklin and Albert Einstein—I think the conversation would be so amazing.
Sound byte: Treat people as you would like to be treated.
Favorite recipe recently developed
for Kraft Foodservice:
We had an ideation session, where we were asked to play with Kraft Mac and Cheese and bring it to an adult level. It was a great time in the kitchen. A couple of things that came out of the session: an adult quesadilla with tri-colored roasted pepper, Cajun shrimp and Mac and Cheese. The other recipe was an Asian inspired dish. I mixed Mac and Cheese with shiitake mushrooms, peapods, toasted sesame seeds, bok choy, red peppers and a wonderful black-bean/garlic sauce.