From Pam Brandon, Disney Parks Food Writer and posted on the Disney Parks Blog.
Ever wonder how a new dish makes it on the menu at Be Our Guest Restaurant? Or how a cocktail comes to life? A new, behind-the-scenes “Flavor Lab” brings the Walt Disney World Resort chefs, front-of-house managers, sommeliers, mixologists and more together in a state-of-the-art research and development facility.
The 7,000-square foot Flavor Lab serves as a hub of new product, packaging and equipment innovation for food and beverage programs across Walt Disney Parks and Resorts.
While it’s not open to the public, Disney guests will be the ultimate benefactor of all the testing, measuring and collaborations that will happen in the expansive new space. Before Flavor Lab, Disney operated a small test kitchen, but most of the culinary operations were spread across the Vacation
Kingdom.
“With increasing new projects, we needed space,” says Jean-Marie Clement, director, Food & Beverage Concept Development. “This new facility will provide a professional, creative and collaborative workspace for sharing and showcasing new ideas, concepts and best practices.”
Nearly three years in the making, about 18 culinary, front of house and project design team members will work there full time, but the building will be bustling. “When we open a new concept, we’ll be able to train cast members on new equipment,” says Jean-Marie. “We can test a new equipment and keep up with trends and technology.”
“From product testing and cast training to food photography and vendor presentations, “we’ll have the best-of-the-best Disney talent under one roof,” says Jean-Marie.
As co-owner and co-creator of The Main Street Mouse.Working in a technical support position for 18 years, it was time for a change.As the Webmaster and Project Planner, I spend most of my time researching everything from the latest Disney News, technology advances and of course keeping up on all the Marvel news that comes out.I never considered myself a writer but I’ve come to like blogging and sharing news with all.I feel blessed everyday that I get to spend my days working with my best friend and love of my life while we continue to grow and expand what started as a hobby all those years ago.
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