Remarkably Fresh,Chef-CraftedFoods

Sandridge hired Zakri in 2006 as an R&D chef. He has helped lead its expansion from the salads segment to the whole plate – including grains, soups, sauces and fully cooked proteins. He helped integrate sous vide production capabilities; and before that he played a central role in the company’s early adoption of High Pressure Processing (HPP) to increase shelf life, reduce bacteria and eliminate chemicals and additives.

“It was an exciting time. We knew the potential for HPP was there, but at the time, nobody else was using it the way we wanted to,” Zakri says. “So we spent a year experimenting, putting as much food through it as we could and learning as we went. From a culinary standpoint, it reinvented my approach to food.”

Ray’s culinary journey began in high school, where he trained at Oakland Schools Technical Campus in the morning, and tested his skills working in restaurants in the evening. Doing this, Ray learned that he wanted to work in a place that feeds more people than a restaurant ever could. After graduating high school, Ray attended the Culinary Institute of America in Hyde Park, NY where he pursued a degree in Culinary Arts and Culinary Science. There, Ray learned about the modern techniques and intricacies that are a part of creating recipes on a large scale. After 3 years, Ray graduated top of his class in the Culinary Science program at CIA.

Today, Ray works in the Sandridge Innovation Team to create and design great tasting fresh food with incredible fresh ingredients and technology.

Anna started her culinary journey like many others chefs, watching her mother and grandmother in the kitchen. She decided to turn the interest of cooking into a career and attended Sullivan University in Louisville Kentucky. Anna went on to achieve her bachelor’s degree in culinary arts and finished her internship at Asiatique and August Moon Chinese Bistro where she worked directly under Peng Looi a James Beard award winning chef. After her internship, Anna jumped head first into the world of fine dining gaining years of experience and knowledge of the foodservice industry.

Today, Anna uses her knowledge and experience to create great tasting recipes with world class ingredients.

By high school, Erica was winning in food science competitions, and she knew that was the direction to pursue.  This led her to The Ohio State University, where she obtained her Bachelors Degree in Food Science and Technology.  Through school she had the opportunity to work with DDW, The Color House, and learned good practices for using natural colors in foods.  After graduation, she worked with Cargill, focusing on product development of dressings and sauces. 

Erica returned to Ohio State for a deeper dive on emulsions, and studied alternative structuring agents to partially hydrogenated oils.  She obtained her Masters Degree, with her thesis on “Rice Bran Wax Oleogel Water Holding Capacity and Its Effects on the Physical Properties of the Network”.  Her next opportunity was with SodaStream, outside of Tel Aviv, Israel.  She learned an international perspective on health and marketing, and appreciated the access to fresh vegetables at every bodega.

JoAnn graduated from The University of Akron with a Bachelor of Science in Food and Environmental Nutrition.  She has spent much of her career in the food industry as a cook and baker.  She initially joined the Sandridge team as a member of the Quality Assurance Department where she helped to ensure that the processes by which Sandridge products were produced met the high-quality standards expected by our customers.