Global Flavour and Local Innovation:

Global Flavour and Local Innovation

Ask Emma Fletcher what it means to be a Development Chef at Simplot, and you’re in for a fascinating conversation about food, creativity, and innovation. It’s a role that blends culinary expertise with product development, ensuring that every dish remains true to its flavors while being convenient and accessible for customers.

“No two days are the same,” Emma explains. “We’re involved in everything from crafting new products and supporting the sales team to competitor comparisons, trade shows, and even regional training sessions. It’s a dynamic mix of hands-on culinary work and big-picture strategy.”

A Culinary Journey That Spans Continents

For Emma, the journey to this role was anything but traditional. With a background that stretches from McDonald’s kitchens to fine dining and even running a café. The road to Simplot was paved with diverse experiences, and strange meals – sharing that she’s eaten everything from seafood delicacies to horse tartar in her time travelling the globe.

“I found my way into this role over three years ago, and one of the biggest surprises has been the travel,” she shared. “Taking our culinary expertise on the road has been a highlight—New Zealand, Japan, South Korea, and across Australia. I never thought being a ‘traveling chef’ was a real job!”.

From Kitchen to Innovation Lab

One of the standout projects Emma has been a part of is Simplot’s corn ribs. The process of turning a concept into a consumer-ready product opened their eyes to the intricacies of food innovation.

“At the start, I was hand-cutting hundreds of corn rib samples— very, VERY time-consuming” she recalled. “It gave me a deep appreciation for our product developers and factory teams who refine these ideas into something that’s not only easy to prepare but often better than what you could make from scratch.”

Looking Ahead: A Future of Fusion and Growth

Simplot’s growing collaboration with Asian markets is what excites Emma the most about the future.

“We’re merging flavors and ingredients in ways we’ve never done before, it’s an incredible opportunity to elevate our products and push culinary creativity even further. I’m also working on a Training and Assessment certification, which will help me take on a leadership role in our specialized culinary training sessions.”

A Love for Food That Started at Home

Cooking has been at the heart of Emma’s life for as long as she can remember.

“My mom wasn’t the best cook—bless her—but my grandma? She was incredible,” she relented, “She made these amazing family feasts, and I saw firsthand how food brings people together. That’s what inspired me to take over cooking at home when I was just 15.”

That passion eventually led them through an apprenticeship, various chef roles, and ultimately, a full-circle moment working for the company that produces McDonald’s fries—the very place their culinary journey began.

More Than Just a Job

For Emma, being a Development Chef at Simplot is more than just work—it’s about pushing boundaries, embracing creativity, and sharing a love for food with the world.

“If you love food and want to be part of something innovative, this is the place to be,” Emma share. “It’s a career that lets you play, experiment, and make a real impact—and I wouldn’t trade it for anything.”