KOR News

A Taste of Richmond Holiday

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A big thank you to Richmond Times Dispatch, who tasked the KOR team with elevating the “Taste of Richmond Holiday” event on Wednesday night. We created two savory and innovative snacks: a Whipped Tangerine and Balsamic Goat Cheese Fig, and Smokey Turmeric Roasted Almonds. Chef John closed the night with a demonstration featuring a refined Barbecue Shrimp and Guacamole Tostada, paired with a Mango Cocktail presented in a unique beaker cocktail glass from our friends at World Kitchen. Thank you for coming to see us and we look forward to the next exciting RTD event!

KOR Represents at the 2017 PMA Fresh Summit

By | Events, Food News, KOR News, Packaging, Photography, Trade Shows | No Comments

This past weekend the KOR team traveled to New Orleans, LA for the 2017 PMA Fresh Summit on behalf ofDuPont Teijin Films™. There were over 19,500 attendees and over 1,200 products displayed at the show. The show represented how today’s ideas are reshaping tomorrow’s produce and floral landscape.

DuPont Teijin Films™ is the global market leader in providing safe, consistent and convenient packaging solution for over 60 years.

The KOR team showcased the ease of cooking with DuPont’s Mylar Steam Pouches to cook the vegetables for a hearty Jambalaya that was served. Open the pouch, add the vegetables, season to your liking and microwave for a couple minutes to enjoy the vegetables perfectly cooked.

A BIG thank you to theDuPont Teijin Films™ team for the excellent opportunity and a congratulations for a job well done!

KOR Creator turns the big 50!

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We celebrated a very special birthday recently, that of John Csukor, the man, the myth, the legend. We know getting older isn’t easy but he makes it seem effortless. We celebrated with an awesome gluten-free pie from WPA Bakery in downtown Richmond. This was some of the teams first time eating gluten-free and I have to say it was delicious!

We hope all your wishes come true and the best birthday anyone could ask for.





KOR Welcomes Talented Chef Sophia Greenia

By | Food Trends, KOR News | No Comments

Here, Chef Sophia Greenia takes on the role of a food stylist for a client photo shoot.

KOR recently expanded our culinary talent with the addition of Chef Sophia Greenia. Hailing from New York, Sophia brings with her an extensive background in culinary arts and has held various food-related positions over the years. To learn more about our newest team member, check out our interview with KOR Product Development Chef Sophia Greenia below. Read More

The Elby’s Cocktail Recipes

By | Beverages, Events, KOR News, Recipes | No Comments

ElbyPunch_FinalRGBAs the Creative Cocktail Sponsor at the 2014 Elby’s, we truly enjoyed rubbing elbows with the best of Richmond’s local food scene. We know that those that tried the “Elby Punch” at the reception loved the full recipe! For those who did not get a chance to attend, we have included the full recipes here for you to try on your own. Cheers!

In order to recreate the “Elby Punch,” please follow the directions below for both the Lemongrass Punch and Orange Oleo Saccharum Ice Cubes.

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KOR Welcomes Bright Science Mind, Chef Darryl Holliday CRC

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The KOR Food Innovation partner list continues to grow and ultimately leads us down the path of incredible needs for detailed and forward thinking Food Science. The strong and increasing demands of creativity in product development require our team to grow our strengths to respond, says John Csukor, CEO/CMO. The KOR development team is proud to announce our newest team member Chef Darryl Holliday CRC.

Chef Holliday is currently completing his PhD in Food Science with an emphasis in food processing/product development with areas of focus in food chemistry, nutrition, and organic chemistry.

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KOR Welcomes Accomplished Chef, Spencer Cole

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The strong culinary growth of KOR Food Innovation leads the company down the path of seeking the best of the best, says KOR Food Innovation CEO, John Csukor. Chef Spencer Cole, a Johnson and Wales University graduate, comes to KOR with a remarkable background in culinary and instructional education.

From a very young age, Chef Cole has been immersed in the world of culinary.  After gaining hands-on experience, Chef Cole went on to attend the Santa Barbara City College followed by Johnson & Wales University where he earned a Bachelor of Science degree in Culinary Arts in 2010 and completed his Master’s of Arts in Teaching Food Service Education in 2012.  Considering Chef Csukor’s strong relationship with Johnson & Wales, it is no surprise that the KOR culinary team is now comprised of four JWU alumni (one of which is Spencer).

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