Atchison, Kansas – MGP Ingredients (MGPI) announced earlier this month that Yvette Hirang joined its team as its new Culinary Chef. Hirang joins the company’s research and development team and will be a key member as the MGPI moves into the plant-based trend with its ProTerra® textured wheat and pea proteins.

“With the heightened popularity of plant-based foods and our food service initiative, Yvette will help create ProTerra-based foods that are good-textured, savory and delicious to cater to the discriminating palate of millennials and Generation Z,” explained Ody Maningat, Chief Science Officer and Vice President of R&D at MGPI. “Her customer-facing responsibilities, working jointly with our sales team, will help provide solutions to product developers and food designers across the markets we serve.”

Hirang joined MGPI from Reinhart Foodservice where she served as a Culinary and Sales Consultant. Earlier in her career, Hirang was Sous Chef with SAGE Dining Services, held Sous Chef positions at several Kansas City-area country clubs and is a Chef Instructor at the Culinary Center of Kansas City.

Maningat added that her unique skills in culinary arts, sales, marketing, communication and strategic management paired with her being a Certified Sous Chef and having ServSafe Certification made her perfect for the role.

“Yvette will conduct food recipe development for key MGP products and showcase these new foods at industry events and with key customers when travel is possible post-COVID 19,” said Mike Buttshaw, Ingredient Solutions Vice President of Sales and Marketing.