PepsiCo Foods Culinary Advisory Board 2024

Monday, October 21st, 2024. 21 West End Ave., Manhattan, New York.  — There’s been a stirring in the Culinary Art world since PepsiCo launched its first-ever PepsiCo Foods Culinary Advisory Board. PepsiCo’s new initiative pushes culinary boundaries by introducing people to discovering new ways to use America’s favorite snacks and brands.  

An intimate dinner hosted by PepsiCo was set for 7 pm in downtown, Manhattan. The first-of-its-kind dinner event was preceded by a cocktail hour, allowing the guests to mingle with the Culinary Advisory Board before being introduced to a snack-inspired 3-course Meal. With appetites and anticipation high, the guests nibbled on appetizers such as the Whipped Ricotta, made with EVOO, Jalapeno, Chives, Smoked salt flakes, and Fritos Scoops!; the Mast O Mushir, Curated with Persian  Labneh, Shallot, Sumac, Doritos Cool Ranch, Stacy’s Simply Naked Pita Chips; a Seared Polenta, prepared by Ali Bouzari, culinary scientist and the co-founder and Chief Science Officer of Pilot R&D, used his expertise to combines his culinary creativity and scientific expertise to develop new products and techniques. Ali uses Cheetos Cornmeal, Sugo, and Cheetle to make the Seared Polenta; and a Sour Cream Semifreddo (Ruffles Original, Caviar); all made with PepsiCo brand snacks as primary ingredients. The savory bites served as a delicious highlight to the creatively prepared, flavor-rich dishes on the menu to come.

The Pepsi Food Culinary Advisory Board comprises six leading Culinary Art World and Food Industry tastemakers. This dream team of flavor consists of Ali Bouzari, Andrew Kaplan, Ellen Bennett, Eric Adjepong, Tiffany Derry, and Tyler Malek; all of whom are working with PepsiCo Foods to help inspire new ways to make, experience, enjoy and enhance our food, wherever we consume it.  “This dynamic Culinary Advisory Board has already been hard at work over the past few months behind-the-scenes advising on brand strategy, enriching our culinary culture, and creating meaningful new ways to connect to people through food,” said Carolyn Braff, Culinary Vice President, PepsiCo Foods North America. “We are thrilled to partner with such talented culinary experts who have immersed themselves in our iconic portfolio of brands and have an unparalleled pulse on food culture today.” 

The first course, the Duck Confit, is curated by Eric Adjepong, professional chef, Food Network host, bestselling author, and activist, best known for his fusion of Western African flavors into creative dishes. Eric’s signature PepsiCo brand choice for the Duck Confit was MUG Root Beer and Tamarind Glaze, its use in the dish gave it a sweet and aromatic taste. As a topping to the Duck Confit, Eric utilized SARBRITAS Salt & Lime Peanuts and balanced the salt-sweet mix by pairing the duck with Sweet Potato Puree. 

The second course of the evening, the Striped Bass, was prepared by the one and only Ellen Bennett. Ellen is the founder & Chief Brand Officer of the beloved culinary apparel brand, Hedley & Bennett, as well as the TV host of Kitchen Glow Up and author of Dream First, Details Later inspiring young chefs to make their dreams happen. The Striped Bass course featured Tostitos, a smooth Mojo de ajo Tostitos Salsa Verde Avacado Creme, an al dente Confit Chayote, and a light Mexican herb salad.

Last but not least, our third course, a Pepsi-Braised Pork Cheek, took us “down south” as Tiffany Derry, proudly stated. Tiffany is the co-founder of T2D Concepts and owner of critically acclaimed Dallas restaurants Roots Chicken Shak, Roots Southern Table, and Radici Wood Fired Grill, as well as a TV personality. The deliciously fragrant Pepsi-Braised Pork was braised in Pepsi, carrots, plantains, and allspice. The dish showcased the range of the signature flavors in the Pepsi beverage. Tiffany brilliantly enhanced the caramel, vanilla, and cola nut extract into the pork, skillfully tending the meat to hold its juices and flavors.

Our evening closed with a visit to the Dessert Bar, its delectable bites Apple Pie A la Mode, made compliment of Tyler Malek,the co-founder and Chief Creative Officer at Salt & Straw, where he is best known for developing over 2,000 inventive, delicious ice cream flavors; and the Frookie, a Fritos Crumbs, blueberry and honey cookie made by Andrew “Kappy” Kaplan, professionally trained chef who serves as the host of Beyond the Plate Podcast and EVP of Culinary Operations at Rachael Ray.

The Culinary Advisory Board was carefully curated with experience, influence, and inspiration at the forefront. The six individuals provide comprehensive food perspectives and represent chefs, technical food experts, drivers of culinary trends, entrepreneurs, and business owners.

On a more personal note, as a food rescue volunteer for City Harvest, a supporter of Feeding America, and an 8-year survivor of economic hardship, the PepsiCo Food Advisory Board is impactful and inspiring because it offers food options. There’s something powerful in understanding the demands and hardships regarding food scarcity. After the pandemic, I like many others, toughed my way through an extended season of hardship, and struggled to create meals with less money or fewer ingredients; one quickly discovers how difficult it is to maintain a balanced and nutritious diet on fast food, snacks, and sandwiches. The default thing to do in “survival mode” would be to “reach for the chips” or “another sandwich today”, or take what you can get. Its a breath of fresh air to know that a full meal with a side of vegetables can be made available and would prove to be more filling; instead of drinking a Pepsi or eating a bag of Cheetos, make a cornmeal or one could purchase sustainable meat products and braise it in a Pepsi to meal prep a cuisine that will last for days. 

This remarkable team of scientists, who as Ali Bouzari brilliantly stated, “applied science as a really powerful tool,” only worked because they “give an explicit about food and have common sense…” what they know is not common knowledge to people who may be in survival mode. This level of expertise has the potential to impact millions of families and individuals who do not know what their food options are.  I am confident that this team will introduce a variety of ways that people can still invest in the essential parts of a balanced diet and utilize the “quick grab items” like the Doritos chips or Tostitos to make hearty and filling meals that aid to their health and well being and that stretch for themselves and their families.