e.d. Smith Foodservice
 Our Chef And R&D Team 
Meet Our Corporate Research Chef
After working in many prestigious hotels and restaurants internationally for six years, Brad Rombough returned to Canada to further his studies in Culinary Arts in one of the most highly acclaimed culinary programs in North America, the prestigious Stratford Chefs School. In his culinary pursuit of excellence, he has worked with the best of the best; world-renowned culinary artist Lynn Crawford, Martin Picard, Jamie Kennedy, Ted Reader and Mark McEwan.

Brad graduated from Stratford at the top of his class winning the Overall Achievement Award. After graduating, Brad hit the ground running and quickly earned the position of Chef de Partie at the highly acclaimed, 5 star, Langdon Hall Country House and Spa. While at Langdon Hall, an opportunity was offered to Brad to join the team, which ultimately led to his current position of Corporate Research Chef at E.D.SMITH.


Our Research & Development Team
Brad works with a very dedicated Research and Development Team of over 40 employees in North America to deliver the most innovative and highest quality products for foodservice and retail store brands. The newest E.D.SMITH Saucemaker sauces use only the finest components such as fresh ingredients and authentic spices that address on-trend consumer demands. E.D.SMITH’s team of R&D professionals is driven to improve the sauce category through analytical product testing, daily sensory taste testing and ground breaking formula and storage technology. The Research and Development and the culinary team with Brad at the helm have been instrumental in pioneering leading edge foodservice products for all of North America.

 

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