McDonald’s executive chef and director of culinary innovation, Dan Coudreaut, was in Southwest Florida for the Florida PTA Leadership Convention and took the opportunity to talk about his job, nutrition at McDonald’s and healthful eating in general.
Coudreaut, a native of Ossining, N.Y., says he loves his job of the past seven years and thinks it’s amazing to help serve 27 million people a day in 14,000 restaurants from his test kitchen. He has come a long way since serving 225 diners per night when he was the chef de cuisine at the Four Seasons in Dallas where he worked with his favorite items: soups and sauces.
Coudreaut has “I’m lovin’ it” embroidered on the sleeve of his chef jacket and he really is lovin’ his job, his restaurants, his new items — and being on top of the food trends for 27 million people a day, he says.
