About Stuart Rigby
Stuart has a long history in Food Production, starting out as a chef for the Saudi Arabian Airforce for 13 years, before working for the Sultanate of Oman for 2 years at the Sultan’s Palace. He then returned to the UK, working for leading food companies such as Heinz, Hazlewoods and Greencore as Head of Product and Process Development for chilled desserts and ethnic meals in the UK and Europe.
Having spent two years working with some of the world’s leading fluid dynamic and process engineering experts; Stuart was instrumental in the development of DCN’s Jet Cook Technology for use in the food, beverage and pet food Industries.
The cutting-edge high speed cooking technology has taken the food and beverage industry by storm, and there are now over 400 units worldwide.
Stuart has run over 4000 trials in 62 countries covering ready meals, soups, sauces, beverages, syrups and pre-mixes. This has resulted in 400+ Jet Cook Systems being installed globally.
His vast experience of Middle Eastern and Ethnic cuisine has allowed him to be able to take traditionally cooked meals and scale them to an industrial size whilst not compromising on product quality.
Stuart’s ability and patience to train cooks/operatives of all nationalities to use this state-of the-art technology has resulted in multiple Central Production Units operating all over the world. These include a 200,000 meal per day facility in Qatar, and 15,000kg per hour facility in Africa
Areas of Expertise/Discussion Topics
Sustainable Food Processing - Expert in the most up-to-date environmentally friendly food processing systems to reduce carbon footprint:
• Process and Product Development to maximise efficiency.
• New technologies for energy efficient cooking.
• Minimising waste.
• Saving water.
From Start-up Companies to Global Food Manufacturers - adapting recipes and processes from small batch sizes to large scale production.
Developing Healthier Convenience Foods - Creating healthier / allergen-free / vegan meals and beverages without compromising on flavour.
Recipe & Process Development - Training chefs, process manager and NPD globally.
Having spent two years working with some of the world’s leading fluid dynamic and process engineering experts; Stuart was instrumental in the development of DCN’s Jet Cook Technology for use in the food, beverage and pet food Industries.
The cutting-edge high speed cooking technology has taken the food and beverage industry by storm, and there are now over 400 units worldwide.
Stuart has run over 4000 trials in 62 countries covering ready meals, soups, sauces, beverages, syrups and pre-mixes. This has resulted in 400+ Jet Cook Systems being installed globally.
His vast experience of Middle Eastern and Ethnic cuisine has allowed him to be able to take traditionally cooked meals and scale them to an industrial size whilst not compromising on product quality.
Stuart’s ability and patience to train cooks/operatives of all nationalities to use this state-of the-art technology has resulted in multiple Central Production Units operating all over the world. These include a 200,000 meal per day facility in Qatar, and 15,000kg per hour facility in Africa
Areas of Expertise/Discussion Topics
Sustainable Food Processing - Expert in the most up-to-date environmentally friendly food processing systems to reduce carbon footprint:
• Process and Product Development to maximise efficiency.
• New technologies for energy efficient cooking.
• Minimising waste.
• Saving water.
From Start-up Companies to Global Food Manufacturers - adapting recipes and processes from small batch sizes to large scale production.
Developing Healthier Convenience Foods - Creating healthier / allergen-free / vegan meals and beverages without compromising on flavour.
Recipe & Process Development - Training chefs, process manager and NPD globally.
