Reinventing the grocery aisle
College student Nathan Knapp-Blezius mixes the culinary arts with a dash of scientific method to help food companies create scrumptious new products
A part-time job in a golf-course kitchen was Nathan Knapp-Blezius’ introduction to professional cooking. Years later, his love of food and his fascination with the interplay of aromas and textures in great-tasting dishes brought him to the experimental kitchens at Niagara College’s Canadian Food & Wine Institute Innovation Centre. Applying a scientific angle to the art of cuisine, Knapp-Blezius learned to find commercially viable solutions and new products for the food industry. One of his most innovative projects: a cricket pesto.