Publicis hires former Starbucks food scientist to run culinarycenter

SEATTLE: Publicis Dialog has hired the person who developed two types of Starbucks biscotti as its new director of culinary services.

SEATTLE: Publicis Dialog has hired the person who developed two types of Starbucks biscotti as its new director of culinary services.

Bonnie Gorder-Hinchey will oversee the agency's culinary center in Seattle.

The center includes test kitchens for retail and food-service offerings, a food library, focus-group rooms, a food photography area, and a sensory testing lab.

Gorder-Hinchey said she'll work with Publicis clients in developing new recipes for their products, as well as providing research on nutritional issues, and discerning trends in consumer tastes. "It's a complete-package approach, she said.

Gorder-Hinchey had been working as a food consultant. Publicis was a client of hers for the past year, and approached her about heading up its culinary center. She has a degree in nutrition, as well as an MBA, and has taken classes at the prestigious Culinary Institute of America.

She brings Publicis a combination of business, cooking, and nutritional acumen.

Gorder-Hinchey was senior food scientist at Starbucks from 1996-1999, where she developed the chocolate hazelnut and vanilla walnut biscotti.

She's also worked for General Mills, Continental Mills, and food-service supplier Bunge.

One of the first clients she's working with is The Hazelnut Council, a group of US and Turkish hazelnut growers and US importers. Publicis won the account earlier this year.

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