“Our job isn’t to tell you what’s already out there. Our job is to tell you what’s coming.”
This is Asenzya’s Executive Chef Dax Schaefer’s philosophy and approach behind his cross-country trips. Throughout the U.S., Chef Dax searches for local, ethnic or new combinations of flavors, reviewing current and possible future trends. This field research is then shared with other departments at Asenzya – sales, marketing and the food scientists.
Watch this video to learn about Chef Dax’s trip to Korea Town in Los Angeles, the bibimbap bowl, and the importance of culinary field research.