Nevielle Panthaky, the vice president of culinary and menu enhancement for Chipotle Mexican Grill, has been guiding the scenes when a great deal of ground-breaking menu goods had been currently being made.
A graduate of The Culinary Institute of The usa in Hyde Park, N.Y., Panthaky spent 4 yrs as vice president of culinary at P.F. Chang’s China Bistro right before relocating to IHOP, in which he was guiding the considerably ballyhooed start of its high quality Ultimate Steakburgers in 2018.
For the past three many years, he has been at Chipotle, a chain that experienced earlier not been recognized for a ton of new menu merchandise. But Panthaky has overseen the reformulation of the chain’s queso, the launch of a new protein — carne asada — and in January the introduction of cilantro-lime cauliflower rice.
In this podcast, Panthaky walks us as a result of the growth of the new rice substitute as effectively as the creation of Life-style Bowls, curated combinations geared towards diners’ unique nutritional choices, this sort of as the keto or Total30 diet plans, for which Chipotle gained the Nation’s Cafe News MenuMasters award in the group of healthful innovation.
He also discusses what he has learned about menu progress in the course of a pandemic.
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