Remarkably Fresh,Chef-CraftedFoods

Sandridge hired Zakri in 2006 as an R&D chef. He has helped lead its expansion from the salads segment to the whole plate – including grains, soups, sauces and fully cooked proteins. He helped integrate sous vide production capabilities; and before that he played a central role in the company’s early adoption of High Pressure Processing (HPP) to increase shelf life, reduce bacteria and eliminate chemicals and additives.

“It was an exciting time. We knew the potential for HPP was there, but at the time, nobody else was using it the way we wanted to,” Zakri says. “So we spent a year experimenting, putting as much food through it as we could and learning as we went. From a culinary standpoint, it reinvented my approach to food.”

Ray’s culinary journey began in high school, where he trained at Oakland Schools Technical Campus in the morning, and tested his skills working in restaurants in the evening. Doing this, Ray learned that he wanted to work in a place that feeds more people than a restaurant ever could. After graduating high school, Ray attended the Culinary Institute of America in Hyde Park, NY where he pursued a degree in Culinary Arts and Culinary Science. There, Ray learned about the modern techniques and intricacies that are a part of creating recipes on a large scale. After 3 years, Ray graduated top of his class in the Culinary Science program at CIA.

Today, Ray works in the Sandridge Innovation Team to create and design great tasting fresh food with incredible fresh ingredients and technology.

Anna started her culinary journey like many others chefs, watching her mother and grandmother in the kitchen. She decided to turn the interest of cooking into a career and attended Sullivan University in Louisville Kentucky. Anna went on to achieve her bachelor’s degree in culinary arts and finished her internship at Asiatique and August Moon Chinese Bistro where she worked directly under Peng Looi a James Beard award winning chef. After her internship, Anna jumped head first into the world of fine dining gaining years of experience and knowledge of the foodservice industry.

Today, Anna uses her knowledge and experience to create great tasting recipes with world class ingredients.

Matt’s culinary journey started in high school when he began exploring the world of food at the Concord Regional Technical Center. This initial exposure to the fo