What does a research chef commonly do?

A research chef primarily collaborates with food scientists to develop new recipes and improve existing products for commercial food production. This role involves not only culinary creativity but also a strong understanding of food science principles, including flavor development, nutritional analysis, and food safety. By working closely with food scientists, research chefs can effectively innovate and adapt cooking techniques and ingredients to meet consumer trends and industry standards.

The other responsibilities listed do not define the core duties of a research chef. Managing all kitchen staff is more aligned with executive chefs or kitchen managers, while preparing baked goods focuses on specific culinary skills rather than research and development. Overseeing banquet operations typically involves logistics and event planning rather than the innovative aspects of culinary research. Thus, the correct choice reflects the essential collaboration and innovative spirit that characterizes the role of a research chef.