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Lesley Werblin

Senior Culinologist

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Hometown:

I grew up in Huntington Beach, California, Surf City USA! I love the beach and the waves and no matter where I go, I’ll always need a yearly dose of warm Southern California sunshine.

What Inspires Me:

My inspiration for all things in life comes from nature and landscapes. I love exploring new terrains and discovering how things grow, especially when we can eat them! Seeing vegetables and herbs grow in my tiny garden is the highlight of my day, especially when I get to eat them (even though I have a habit of pulling up the plants to see what’s happening under the soil…)

Guiltiest Food Pleasure:

Bread. Good sourdough bread. With jam, with cheese, with butter, with anything, as long as there’s lots of it.

Areas of Specialization:

I have experience in many product categories, including dips, dressings, sauces, bakery, and confection. She also works with our commercialization team to ensure benchtop prototypes scale up during production runs; I keep our internal analytical lab running smoothly. When I'm not focused on my own project work, as Senior Culinologist I mentor and help guide all the developers on their own projects. 

When I'm Not on the Bench:

I'm an avid home cook and gardener and love experimenting with new recipes. I enjoy baking treats to bring in for Fika, our daily coffee break with the team. In my former career I studied and worked as a geologist, and I still love spending time in nature. 

Education:

  • Bachelor of Arts, Geology - Mount Holyoke College
  • Master of Science, Food Science - Chapman University

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