JEFF BASALIK

Executive Corporate Chef

Jeff Basalik is new to the Kraft family, bringing with him a great combination of business acumen and culinary talent. As a corporate executive chef for Kraft Foodservice, he takes care of clients in the noncommercial, military, convenience-store and distribution sectors. Chef Basalik works with them on creative, targeted recipe development and effective staff training. Kraft, as well as its customers, benefit from his culinary insight and out-of-the-box problem-solving.

 
His sweet spot for baking and pastry was born out of intrigue for the art and science behind it. Out of that curiosity grew his broad knowledge of dessert-making. One beautiful way that passion shows is through his creative dessert plate presentations.

Born: August 24, 1965 in Camden, N.J.

Home: Glenview, Ill.

Education: Culinary Certificate in Culinary Arts, Academy of Culinary Arts, Mays Landing, N.J.; Associate’s degree in Management, Keystone College, La Plume, Pa.; Continuing Education Certificate, French Pastry School, Chicago, Ill.

Employment: Joined Kraft in Spring, 2006. Previously, I was the corporate chef at Multifoods, developing new products and menu concepts.

1st job in foodservice: Busboy at a restaurant in N.J.

Greatest accomplishments: Reaching my career goals thus far. In my personal life, obtaining a black belt in kenpo karate, a martial art that uses body mechanics.

Favorite dish to cook at home: I love pasta with shrimp and scallops, maybe some garlic, fresh basil and tomato. I like to mix it up.

Favorite cookbook: The New Food Lover’s Companion (Barron’s Education Series, 2001) and How Baking Works: Exploring the Fundamentals of Baking Science (Wiley, 2003)
 
Most rewarding part of my job: I love learning new things, playing with new recipes, as well as teaching what I know to other chefs.
 
The two or three people from history (living or dead) with whom I would most like to have dinner: Ed Parker, the father of American kenpo; Sun Tzu, author of The Art of War; and the iconic French chef Jacques Pépin.

Sound byte: “I really enjoy the instant gratification of cooking and baking. I love delighting people with the food I prepare. ”