Chef Leslie coordinates our test kitchen activities surrounding various applications utilizing “O’Brien’s Best”. She has perfected its use in a variety of formats depending on the specifications of the client / customer and the expectations for developing improvements. The vast majority of Leslie’s involvement is to create alternatives using Beef, Lamb, Pork: for Meatloaf, Meatballs, Hamburger Patties, Salisbury Steak, and Veggie Burgers. Leslie will easily clone a customers product(s) and offer a variety of alternative options: Gluten Free / Allergen Free / Egg and Lactose Free; and also modifications and improvements in texture and production yields. Leslie is self-trained with 35+ years experience in recipe configurations and menu planning.
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