KERRY OUT FOODS
Your Expert Food Brand Identity Developer
Kerry Out Foods provides brand and product development, product extensions, restaurant and brand consulting. Chef Kerry has 40 years experience as a professional gourmet chef and is an expert consultant to help grow food brands and develop restaurants start-ups.
Who I Am
Chef Kerry's Professional Experience
Executive Chef for Bon Appétit Management Group at Google.
Independent Brand and Culinary Development Chef working with individuals and Corporations to develop and bring to market products for Retail, Club and Foodservice. Specialist in developing new products while being true to the legacy and guidelines of the brand, and all natural and organic product development.
At Aidells Sausage Company as Executive Chef for Research and Development, Kerry continued the values of the founder and principals in culinary based product development, driving new innovation in the company's leading brand portfolio. Prior to joining Aidells Sausage Company, Kerry was Chef de Cuisine/ Executive Sous Chef for The Fairmont Hotel San Francisco, where she energized culinary menu development in restaurants, banquets and room service operations for The Fairmont garnering media praise and company wide recognition as well as achieving extensive growth in revenue during her tenure.
At Aidells established a New Product Development Team, with core responsibility of raising the bar for flavor of products across the Aidells Brand portfolio. Created and implemented new product development process, fostering collaboration between Chef and Food Scientist, from culinary gold standard creation through commercialization. Managed all culinary trainings for up to 1500 employee team members to foster a passion for gourmet food throughout the organization. Delivered culinary development for new Retail, Club and Foodservice platforms, supporting the team in driving exponential growth with new-to-market innovation including a premium line of Gourmet sausage, poultry meatballs, sliced chicken, turkey and ham lunchmeats, Artisan Salami and new frozen platforms, among others in development. Key Objectives at Aidells: Leveraging and building strategic partnerships and driving culinary flavor direction, ensuring products champion the brands.
My Services
Let's Take Your Food Visions to the Next Level
Culinary Skills
Fine Dining Cuisine
Menu Development
Industry Knowledge
Food Quality
Catering & Banquets
Recipe Development & Management
Restaurant Rejuvenation
Food Safety
HACCP
Food Styling
Recipe Testing
Ingredients
Consulting
Brand
Product
Product Extensions
Restaurant Consulting
BOH Consulting
Restaurant Development
Safety
Food Safety Protocol for Kitchens
Covid Safety Protocol for Kitchens
Workplace Safety Protocol for Kitchens
Kitchen Crew
Executive Recruitment
Hiring and Training
Testimonials
Hire a Professional that Knows the Business Inside and Out
“Kerry Heffernan is a very talented & creative innovator with extensive knowledge in food. We worked together for 10 years at Aidells Sausage Company and Kerry always brought innovative new products & flavor systems to the table. Her extensive background as a chef gives her a unique perspective on food trends and new flavors. She also has the ability to translate wonderful bench top products that she has created to production ready recipes that still deliver on the original product concept (a unique skill that is often lacking in bench top to production scale up). I would recommend Chef Kerry highly for any sort of food product development capacity.”
Ron Beltramo
“I do not write many recommendations, but I feel compelled to write one about Kerry. It is a true honor to write about Chef Kerry Heffernan. She is one of the hardest working, dedicated and talented chefs I know. She approaches each challenge with excitement and is very goal-oriented. She is driven to achieve excellence in all of her projects. I have known Kerry since the mid-80's when I had the pleasure of working with her in two venues. What really stands out to me is how Kerry is able to show up each day with a positive attitude and a work ethic that is second to none.”
Rochelle Huppin
“Chef Kerry Heffernan was a phenomenal chef and boss at Autumn Moon Cafe. Every item on the menu was delicious and Chef knew how to hire kitchen staff that would keep the quality of the food at her high standards, and could produce in time with the busy demand. People still speak about Autumn Moon Cafe with a far away look in their eyes, thinking, no doubt, of their Roasted Chicken, Flank Steak, or Super Moon Burger. Or, of course, the Eggs Benedict. Chef Heffernan makes the BEST Eggs Benedict in the world. I would love to work with Chef again, in any capacity.”
Shelly Fields
“I have known and worked with Chef Kerry at several different venues during my career. Food Quality and Fresh ideas have always been a priority for Kerry. As an experienced food professional Chef Kerry always supports her culinary initiatives and Implements new food programs based on thorough research and provides her staff with the supporting documentation they need to do the job right.
Chef Kerry is hard woking and dedicated to her craft and would be a great asset to any food service operation.”
Jeff Wexler
“Chef Kerry Heffernan is a highly skilled and professional chef and business person. I whole-heartedly recommend her!”
Ann Cooper
“I worked for Kerry Heffernan at Autumn Moon Cafe in Oakland. She was an amazing chef to work under, providing both concise direction, and creative freedom. She encouraged us to take initiative with techniques and ingredients, while offering guidance and instruction. She has a vast knowledge of cuisine and service from years of experience in food service. It was an honor and a pleasure to work for Kerry. I feel that in her kitchen, I grew as a person as well as a chef, and I am very grateful to have had the opportunity to learn from her.”
Kris Fitcher
“Chef Kerry Heffernan is committed to the development of young chefs personally and through her work as Executive Chef of Aidells Sausage Company, where she has asked her employer to generously support the scholarship arm of the WCR. As Co-Chair of the Scholarship Committee, I found Kerry’s Committee work to be thorough, professional and well thought out. She brought great ideas to our conference calls and yearly conferences, she is always an original thinker and an asset to a decision making process. Kerry was a founding member of WCR, she has served as Conference Chef at the inaugural and 10th anniversary WCR conferences in addition to her Committee service. She believes in giving back to her community through service, mentoring and expanding knowledge of all things culinary. Kerry has shared her considerable experience and insights with the leadership of WCR through honest and caring communication, helping to express her vision for a well rounded and wise WCR. She is an excellent writer.
Please feel free to contact me. I endorse Chef Kerry personally and professionally and am available as a reference.”
Carol Durst-Wertheim, PhD
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