Adam Moore is chef and president of Flashpoint Innovation, a food and beverage innovation network located in Chicago, Illinois. Over the course of his food-focused career Adam has experienced a lot, from owning his own restaurant to strategizing with Fortune 500 companies around the globe. At Flashpoint, Adam marries his experience with a national network of chefs, scientists, and strategists to provide culinary support, product development, and foodservice strategy services for his clients.
Adam was the recipient of the Most Innovative Product Award at the Research Chefs Association Expo and BIIC Award of Excellence from Bunge North America. Most recently, Adam was a featured speaker at The Flavor Experience in Newport Beach, California and currently sits on their Board of Experts.
Six-Ingredient Schmaltz-Roasted Idaho® Potatoes
“This flavor-packed recipe can be simplified with a prepared salsa verde to keep inventory in check. Plus, Chef de Cuisine BJ Bresnik of Mainstay Provisions makes this recipe with chicken fat upcycled from roasted chickens already on the menu. Creating this crispy on the outside, creamy and soft on the inside Idaho® red potatoes recipe.”
