Research chefs: Passionate for food with a knack for science and a flair for creativity? If so, consider the life of the research chef which would be a good match. With the sole purpose of creating new dishes for restaurant chains and food manufacturers are on the rise the requirement for highly skillful and knowledgeable chefs are in huge demand. With job titles like executive chef, sous chef, caterer, cook and research chef,  research chef work in such capacities as consulting and research.
A research chef works with a team to take a food idea from the concept to plate. Along the way, they use their skills and knowledge to develop new products. The chef is responsible for initiating a concept, creating recipes, cooking samples for testing, enhancing current products and providing input to taste, texture and packaging of food products. These individuals are basically hired by restaurants and food manufacturers to help develop new food products and menu. Research chefs earn an average of $90,000 per year, compared to executive chefs who make about $66,000 annually, according to the Bureau of Labor Statistics.
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