Establishing Culinary Standards

We begin with establishing a culinary "gold standard" consistent with our customer's expectations and designed by our classically trained chefs and knowledgeable food scientists.

Our development team fully understands the challenges and expectations of the foodservice business and work together with our customers to develop custom products that can be produced in our state of the art food plant.

We specialize in customized menu meal components in single serve portion products such as:

  • Kids Meals
  • Side Solutions™
  • Ready-to-Use sauces and glazes
  • Hot Breakfast Cereals
  • Dashboard Dining Desserts™

Whether it is an idea you have or a formula that you want to commercialize we will work with you to get it done, while meeting your expectations for cost effective, great tasting meal solutions.

Our state of the art food plant facility is an extension of your foodservice kitchen.  You can rely on Wornick Foods to provide the highest quality product along with choices in processing, packaging and formulation formats all designed to fit your operation and operational need.

Classically Trained Chefs Lead R&D

Wornick Foods Research and Development boasts the best culinary team in the business. At the helm are 2 classically trained chefs:

Casey Uglow

Development Chef at Wornick Foods. She joined the company 2 years ago and has applied her culinary skills developing products for a variety of segments including Meals-Ready-to-Eat for the U.S. military and co-manufacturing customers. Chef Uglow has worked in the food industry for 22 years with extensive experience as an executive chef in the kitchens of several independent restaurants including her own restaurant.

She is currently pursuing a certificate in food science from the University of Guelph, she holds a Bachelor of Science from the College of Consumer and Family Sciences in Hospitality and Tourism Management at Purdue University and attended Johnson and Wales University, where she studied culinary arts. She is a member of the Research Chefs Association.

Paul Sturkey

Development Chef at Wornick Foods. He joined the company in early 2010 as it began to develop its foodservice capabilities and provide innovative, affordable back-of-the-house side item solutions to national restaurants and QSR’s. Chef Sturkey assists the Wornick Foods’ product formulation team for this market in addition to reviewing and updating the company’s product offerings in other key segments

For more than 20 years, Sturkey performed as a chef in nationally recognized restaurants. Chef Sturkey is a graduate of the Culinary Institute of America in Hyde Park, N.Y.