Dan Codreaut | |
---|---|
Born | |
Education | Culinary Institute of America |
Occupation | Executive chef, McDonald's, 2004-2018 |
Years active | 1987-present |
Dan Coudreaut (born November 8, 1965) is an American chef. He was the executive chef and vice president of culinary innovation at McDonald's from 2004 to 2018.
Coudreaut started his culinary career at the age of 14, washing dishes in a local restaurant in his hometown of Ossining, New York. [1] In 1995, he graduated at the top of his class from the Culinary Institute of America. [2] [3]
After graduating from the Culinary Institute of America, Coudreaut was hired as executive sous chef at Café Pacific before becoming the club chef at the Four Seasons Hotels and Resorts, both of which are in Dallas, Texas. [3] In 2000, he moved to the field of chain restaurants, joining Metromedia Company's Ponderosa Steakhouse and Bonanza Family Steakhouse chains as director of culinary product development. He joined McDonald's in 2004, taking over as executive chef from Rene Arend. As executive chef, Coudreaut's main responsibility was helping the creative team of chefs to create concepts and develop new menus for McDonald's approximately 36,900 outlets. In 2012, he released a YouTube video revealing the recipe of the special sauce for the Big Mac. [4] [5] He left the company in 2018. [6]
Coudreaut has been listed among the NRN 50:R&D Culinarians by Nation's Restaurant News in 2003. In 2006, he received the magazine's Chef/Innovator MenuMasters Award.
He also sang lead vocals in Chef Dan and the Appetizers, a classic rock band formed by McDonald's employees in 2008 to raise money for Ronald McDonald Charities. [7]
Coudreaut was responsible for the addition of several items to McDonald's national menu, including:
A hamburger is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun. The patty may be pan fried, grilled, smoked or flame broiled. Hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chiles; condiments such as ketchup, mustard, mayonnaise, relish, or a "special sauce", often a variation of Thousand Island dressing; and are frequently placed on sesame seed buns. A hamburger topped with cheese is called a cheeseburger.
The Big Mac is a hamburger sold by international fast food restaurant chain McDonald's. It was introduced in the Greater Pittsburgh area in 1967 and nationwide in 1968. It is one of the company's flagship products.
Fry sauce is a condiment often served with French fries or tostones in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise.
The Arch Deluxe was a hamburger sold by the international fast food restaurant chain McDonald's in 1996 and marketed specifically to adults. It was soon discontinued after failing to become popular despite a massive marketing campaign and now is considered one of the most expensive flops of all time.
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Jean-Georges Vongerichten is a French chef. Vongerichten commands restaurants in Miami, Las Vegas, London, Paris, Shanghai, and Tokyo, as well as New York's Jean-Georges restaurant and Tangará Jean Georges in São Paulo's luxurious Palácio Tangará, by Oetker Collection. He is also the head chef of Eden Rock, St Barths. Vongerichten is the author of five cookbooks, two with Mark Bittman.
David Burke is an American chef and restaurateur, known for his appearance on the reality TV program Iron Chef America.
A&W Food Services of Canada, Inc. is a Canadian fast food restaurant chain. The chain was originally part of the U.S.-based A&W Restaurants chain, but was sold to Unilever in 1972, and then bought by its management in 1995. It no longer has any corporate connection to A&W operations outside of Canada.
As far back as the 1970s, international fast food restaurant chain Burger King has attempted to introduce a premium line of burgers. These sandwiches are part of a system which eventually became known as the barbell strategy; a plan designed to expand Burger King's menu with both more sophisticated, adult-oriented fare along with products that are more value-oriented. This program is intended to bring in a larger, more affluent adult audience who will be willing to spend more on the better quality products on one side while maintaining a lower cost value menu dedicated to a more cost-conscious audience on the other. The hope is that the customers would be drawn in initially for the lower prices of the value-menu and upgrade to the more expensive products, upping overall sales.
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An Angus burger is a hamburger made using beef from Angus cattle. The name Angus burger is used by several fast-food hamburger chains for one or more "premium" burgers; however, it does not belong to any single company. Pre-made frozen Angus burgers are increasingly available from retailers.
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The fast-food restaurant chain Burger King was the first major fast food chain to introduce a grilled chicken sandwich to the marketplace, in 1990, six months before Wendy's and four years before McDonald's. Since then, Burger King, and its Australian franchise Hungry Jack's have offered a variety of grilled chicken sandwiches, as have Wendy's and McDonald's.