AJ Schaller is a 2005 graduate of the Culinary Institute of America. She worked at Restaurant Daniel and Daniel Boulud’s Dinex Group for ten years, starting as an extern. After a series of promotions, she finished with the title Culinary Manager. The position included work on restaurant openings, testing recipes, cooking for events, producing cookbooks, food styling, and managing health department matters – including writing HACCP plans for Sous-Vide. In 2015, after a stint at Corkbuzz as Head Chef, she took the opportunity to work under Bruno Goussault as Executive Chef at CREA.
AJ pursues the quest in studying innovative techniques and applications, with an emphasis on the cryoconcentration and natural functional properties. She also assists Dr. Goussault in training chefs in sous-vide and extraction, as well as managing consulting projects for a variety of food service establishments.