ConAgra appoints culinary director
Nov. 3, 2016
by MEAT+POULTRY Staff
Recent acquisition of Frontera Foods sees JeanMarie Brownson take on an expanded role.
CHICAGO – ConAgra Foods Inc. has announced JeanMarie Brownson as its culinary director as part of a recent Frontera Foods Inc. acquisition. Brownson’s responsibilities include all of the company’s growth business programs in addition to leading culinary development for Frontera branded products.
Since 1996, the Chicago native has led new product development, quality control and consumer education for Frontera branded products. Brownson has received recognition for her culinary writing including the James Beard Foundation’s International Cookbook Award for “Mexico – One Plate at a Time,” which she co-authored with Frontera co-owner Rick Bayless and his wife Deann, and the International Association of Culinary Professionals Award for “Dinner at Home,” a collection of her favorite recipes from her long-running bimonthly food column in the Chicago Tribune. Brownson has also served as Test Kitchen Director and assistant food editor for the Chicago Tribune.
“JeanMarie has an impressive background in the food industry, cooking alongside such notable chefs as Julia Child, Jacques Pepin, Rick Bayless and many more,” said Sean Connolly, president and CEO of ConAgra Foods. “She also has great experience growing a brand from the ground up as one of the original founders of Frontera Foods. This expansive and holistic background makes her a great fit to lead ConAgra’s culinary development and we’re so happy to have her as part of the team.”