Dan Codreaut | |
|---|---|
| Born | November 8, 1965 |
| Education | Culinary Institute of America |
| Occupation(s) | Executive chef, McDonald's, 2004-2018 |
| Years active | 1987-present |
Dan Coudreaut (born November 8, 1965) is an American chef. He was the executive chef and vice president of culinary innovation at McDonald's from 2004 to 2018.
YouTube Encyclopedic
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"What is in the sauce that is in the Big Mac?"
Transcription
Hi, I’m chef Dan Coudreaut, I’m the executive chef for McDonald’s. And we have a question here from Christine from Oshawa, “What is in the sauce that is in the Big Mac?” Well, Christine, quite honestly, the ingredients have been available in the restaurant or as well now on the internet for many years, so… not really a secret. But what we’re going to do today is we’re going to make a version of the Big Mac with ingredients that are similar that you could buy at your local grocery store. Ok. I’m going to be a little less formal and I’m going to take off my uniform and we’re just going to have some fun cooking. So here we have some store-bought mayonnaise, we have some sweet pickle relish and then we have a classic yellow mustard. Here is just a little bit of white wine vinegar. And then the aromatics here I have garlic powder, onion powder and then paprika. And the paprika gives a little flavour, but it also helps to enhance the colour a little bit. With food it’s either contrasting flavours like sweet and sour or it’s complementing flavours like tomato and basil. Here with the Big Mac® sauce, it’s contrasting flavours. So here we go, we’re just going to mix that up very quickly. Ok. Now, let’s talk about the condiments. See, I’m getting a nice easy dice. Next, let’s do the lettuce. Gives you that nice moisture and crunch. The pickles are just a hamburger pickle that I got at the grocery store. Now the bun is classic signature of the Big Mac® experience. And we’ll just let this toast a little bit. This is 100% beef, just like in our restaurants. We’re just going to press this into the ring, so… there we go, that’s a good one. I’m working with raw meat, so absolutely gotta wash your hands again. And they’re going in. Ah, did you hear that? That sizzle? You’re looking for a good browning on the underside of the burger. And then once I flip it over, I’m just going to season it with a little salt and pepper, just like we do in the restaurants. So now, for the construction of our Big Mac – with a little bit of sauce, we’re going to build it on the heel on the club, with a pinch on onions, pinch of lettuce, piece of cheese, two pickles and now comes the beef. Club goes on top of the heel. And the crown goes on top. The classic Big Mac homemade, made at home, with ingredients that you can find in your grocery store, locally. So, Christine, I hope that answers your question about the Big Mac
Biography
Coudreaut started his culinary career at the age of 14, washing dishes in a local restaurant in his hometown of Ossining, New York.[1] In 1995, he graduated at the top of his class from the Culinary Institute of America.[2][3]
Culinary career
After graduating from the Culinary Institute of America, Coudreaut was hired as executive sous chef at Café Pacific before becoming the club chef at the Four Seasons Hotels and Resorts, both of which are in Dallas, Texas.[3] In 2000, he moved to the field of chain restaurants, joining Metromedia Company's Ponderosa Steakhouse and Bonanza Family Steakhouse chains as director of culinary product development. He joined McDonald's in 2004, taking over as executive chef from Rene Arend. As executive chef, Coudreaut's main responsibility was helping the creative team of chefs to create concepts and develop new menus for McDonald's approximately 36,900 outlets. In 2012, he released a YouTube video revealing the recipe of the special sauce for the Big Mac.[4][5] He left the company in 2018.[6]
Accomplishments
Coudreaut has been listed among the NRN 50:R&D Culinarians by Nation's Restaurant News in 2003. In 2006, he received the magazine's Chef/Innovator MenuMasters Award.
He also sang lead vocals in Chef Dan and the Appetizers, a classic rock band formed by McDonald's employees in 2008 to raise money for Ronald McDonald Charities.[7]
Menu contributions
Coudreaut was responsible for the addition of several items to McDonald's national menu, including:
- Asian and Southwest Chicken Salads
- Angus and Chicken Snack Wraps
- Angus Burger sandwich line
- McCafe coffee drinks
- Oatmeal
- Real Fruit Smoothie beverages
- Spicy Premium Chicken sandwich
References
- ^ The most powerful chef in America -- Dan Coudreaut's decisions affect millions of diners -- not to mention the edamame industry, March 20, 2007, by Kevin Pang, staff writer for the Chicago Tribune, accessed 8/15/2014.
- ^ Goodman, Matthew (November 2, 2008). "Dan Coudreaut: the chef with 25m customers". The Times. London. Retrieved 2010-08-21.
- ^ a b "The Challenges for McDonald's Top Chef". Business Week. September 14, 2009. Archived from the original on 2010-11-23. Retrieved 2010-08-21.
- ^ Hunter, Molly (2 February 2015). "McDonald's Selling Limited Edition Special Sauce for First Time". ABC News. Retrieved 4 August 2020.
- ^ "McDonald's Big Mac sauce revealed". UPI. 12 July 2012. Retrieved 4 August 2020.
- ^ "Dan Coudreaut parts ways with McDonald's". 2018-01-24.
- ^ "Dan Coudreaut '95, Senior Director of Culinary Innovation at McDonald's U.S. - about Chef Dan Coudreaut - at Food Is Life website". Archived from the original on 2014-08-19. Retrieved 2014-08-15.
External links
This page was last edited on 3 March 2021, at 18:34