Culinologist tests boundaries of taste
Frozen treats a cooking staple in Wells' Dairy kitchen
By Earl Horlyk Journal staff writer | Posted: Saturday, March 29, 2008
John Kennedy II, a culinologist with Wells Dairy, Incorporated, Le Mars, talks about cooking while stirring in ice cream into eggs in one of the company's kitchens, Wednesday, March 26, 2008. Kennedy prepared some eggs with stuffed ingredients and utilized all natural vanilla ice cream as one of the ingredients. (Sioux City Journal/Jerry Mennenga)
Le MARS -- Ever thought about marinating shrimp in butter, chili paste -- and a Blue Bunny Bomb Pop?
Out of milk and wanting to make batter for your pancakes? Well, there's a carton of vanilla ice cream tucked away in your freezer, isn't there?
Welcome to the world of John Kennedy II.
"Ice cream is nothing but milk, sugar and flavoring," the classically trained chef explained inside his state-of-the-art test kitchen. "Who says you can't substitute it for the base of your pancake batter?"
Mix one part Bill Nye the Science Guy with two parts Alton Brown, the geeky host of the Food Network's "Good Eats," and you get Kennedy, resident culinologist for Wells' Dairy.
A culinologist blends the science and technology one associates with food production with the culinary artistry and visual eye one would associate with a master chef.
Combining a background in both the culinary arts and the food sciences, Kennedy represents the cutting edge of food technology.
And now, he's getting his frozen food freak on in a whole new medium: the Internet.
"I've been making cooking videos for almost a year now," Kennedy said.
On the bluebunny.com Web site, one can find recipes for roast duck with a chocolate-cherry ice cream glaze; chicken curry salad made with curry powder, mayonnaise and French vanilla ice cream; and the aforementioned Bomb Pop-marinated shrimp.
"The trends we're seeing in the food world," Kennedy said confidently, "is towards combining the sweet and savory or the sweet and spicy. And I'm taking full advantage of that."
A graduate of the Culinary Arts School in Lincoln, Neb., Kennedy was working as head chef of Charlie's-On-The-Lake in Omaha when a chance meeting changed his life.
"I was talking to a man who was starting this new culinology program at the University of Nebraska," he remembered, "and he thought I should look into it."
The U of N-Lincoln is one of nine colleges in the country to offer a degree in the new field, and Kennedy was one of the first graduates of the program.
As Wells' culinologist since 2005, Kennedy's role at the ice cream manufacturer is to assist with the research and development department in the creation of new product lines. He also works with nationally renowned chefs in determining industry trends.
But increasingly, Kennedy has been working with the "Mollys." That's what Wells' Dairy calls its desired target demographic.
"A 'Molly' is a 35-year-old female with a husband and a couple of kids," he explained. "She has a job that keeps her busy, but she still wants her family to have food that tastes good but is also good for them."
That's why Kennedy is working on what he calls "multipurpose food."
"There are certain fruits and flowers that have proven medicinal values in them," he said. "So, hopefully, before too long, we'll be able to produce a product line that's not only good to eat but will keep you healthy."
As he prepares a salsa that combines red onion, jalapeno, lime juice and Blue Bunny FrozFruit Chunky Strawberry bars, Kennedy said the public's palette is changing.
"People are more open to experiment with different flavors and different textures," he said.
Kennedy credits such television personalities as Rachael Ray of "30 Minute Meals" and Sandra Lee of "Semi-Homemade Cooking" and cable channels such as the Food Network for whetting the public's appetite.
"Ice cream already contains many of the same ingredients people will need for other types of dishes," he said. "It's readily available, and I'm surprised more people hadn't thought of using it for cooking before."
"I'm surprised I didn't think of it before," Kennedy admitted.
But Kennedy said a lot of what he does is through trial and error.
"I'd say my failure rate is a good 90 percent," he said with a laugh. "But didn't Thomas Edison say it took him 10,000 tries to perfect the light bulb? Everything that I do goes through several attempts before I consider it perfected."
What recipe of Kennedy's is going back to the ol' drawing board?
Chocolate-jalapeno ice cream.
"I attempted to make it for a seminar that I was involved with," Kennedy said with a pained smile. "You wouldn't believe how many people ran to the restroom after that experiment."
"Still think it's a good combination though," he noted. "Just needs more work."
Kennedy reflected for a moment.
"As people become more exposed to different types of food," he said, "they'll come to expect more from their food, whether it's in variety, taste or presentation."
"And that's where I come in," Kennedy said. "From both a scientific and culinary perspective."
Blue Bunny FrozFruit Strawberry Salsa
Ingredients
One box Blue Bunny FrozFruit Chunky Strawberry bars
3/4 cup red onion
Two jalapeno peppers
Two teaspoons lime juice
Two teaspoons pineapple juice
Four tablespoons cilantro
Salt - pinch
Pepper - pinch
Preparation:
Melt the chunky strawberry bars in a two-quart saucepan on low heat. Simmer until the liquid is reduced by half, then place in a small bowl and refrigerate until cool. Dice red onion, jalapeno and cilantro. Place in plastic bowl with the strawberry reduction. Add all other ingredients, stir to combine and serve with tortilla chips. Serves 4.
Out of milk and wanting to make batter for your pancakes? Well, there's a carton of vanilla ice cream tucked away in your freezer, isn't there?
Welcome to the world of John Kennedy II.
"Ice cream is nothing but milk, sugar and flavoring," the classically trained chef explained inside his state-of-the-art test kitchen. "Who says you can't substitute it for the base of your pancake batter?"
Mix one part Bill Nye the Science Guy with two parts Alton Brown, the geeky host of the Food Network's "Good Eats," and you get Kennedy, resident culinologist for Wells' Dairy.
A culinologist blends the science and technology one associates with food production with the culinary artistry and visual eye one would associate with a master chef.
Combining a background in both the culinary arts and the food sciences, Kennedy represents the cutting edge of food technology.
And now, he's getting his frozen food freak on in a whole new medium: the Internet.
"I've been making cooking videos for almost a year now," Kennedy said.
On the bluebunny.com Web site, one can find recipes for roast duck with a chocolate-cherry ice cream glaze; chicken curry salad made with curry powder, mayonnaise and French vanilla ice cream; and the aforementioned Bomb Pop-marinated shrimp.
"The trends we're seeing in the food world," Kennedy said confidently, "is towards combining the sweet and savory or the sweet and spicy. And I'm taking full advantage of that."
A graduate of the Culinary Arts School in Lincoln, Neb., Kennedy was working as head chef of Charlie's-On-The-Lake in Omaha when a chance meeting changed his life.
"I was talking to a man who was starting this new culinology program at the University of Nebraska," he remembered, "and he thought I should look into it."
The U of N-Lincoln is one of nine colleges in the country to offer a degree in the new field, and Kennedy was one of the first graduates of the program.
As Wells' culinologist since 2005, Kennedy's role at the ice cream manufacturer is to assist with the research and development department in the creation of new product lines. He also works with nationally renowned chefs in determining industry trends.
But increasingly, Kennedy has been working with the "Mollys." That's what Wells' Dairy calls its desired target demographic.
"A 'Molly' is a 35-year-old female with a husband and a couple of kids," he explained. "She has a job that keeps her busy, but she still wants her family to have food that tastes good but is also good for them."
That's why Kennedy is working on what he calls "multipurpose food."
"There are certain fruits and flowers that have proven medicinal values in them," he said. "So, hopefully, before too long, we'll be able to produce a product line that's not only good to eat but will keep you healthy."
As he prepares a salsa that combines red onion, jalapeno, lime juice and Blue Bunny FrozFruit Chunky Strawberry bars, Kennedy said the public's palette is changing.
"People are more open to experiment with different flavors and different textures," he said.
Kennedy credits such television personalities as Rachael Ray of "30 Minute Meals" and Sandra Lee of "Semi-Homemade Cooking" and cable channels such as the Food Network for whetting the public's appetite.
"Ice cream already contains many of the same ingredients people will need for other types of dishes," he said. "It's readily available, and I'm surprised more people hadn't thought of using it for cooking before."
"I'm surprised I didn't think of it before," Kennedy admitted.
But Kennedy said a lot of what he does is through trial and error.
"I'd say my failure rate is a good 90 percent," he said with a laugh. "But didn't Thomas Edison say it took him 10,000 tries to perfect the light bulb? Everything that I do goes through several attempts before I consider it perfected."
What recipe of Kennedy's is going back to the ol' drawing board?
Chocolate-jalapeno ice cream.
"I attempted to make it for a seminar that I was involved with," Kennedy said with a pained smile. "You wouldn't believe how many people ran to the restroom after that experiment."
"Still think it's a good combination though," he noted. "Just needs more work."
Kennedy reflected for a moment.
"As people become more exposed to different types of food," he said, "they'll come to expect more from their food, whether it's in variety, taste or presentation."
"And that's where I come in," Kennedy said. "From both a scientific and culinary perspective."
Blue Bunny FrozFruit Strawberry Salsa
Ingredients
One box Blue Bunny FrozFruit Chunky Strawberry bars
3/4 cup red onion
Two jalapeno peppers
Two teaspoons lime juice
Two teaspoons pineapple juice
Four tablespoons cilantro
Salt - pinch
Pepper - pinch
Preparation:
Melt the chunky strawberry bars in a two-quart saucepan on low heat. Simmer until the liquid is reduced by half, then place in a small bowl and refrigerate until cool. Dice red onion, jalapeno and cilantro. Place in plastic bowl with the strawberry reduction. Add all other ingredients, stir to combine and serve with tortilla chips. Serves 4.
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