KOR News

A Taste of Richmond Holiday

By | Events, Holidays, KOR News | No Comments

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!

By | KOR News | No Comments

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.





Meet our Team: Payton Irlbeck, Culinary Intern

By | KOR News | No Comments

Payton_ColorGrowing up in a small town in Iowa, Payton has always had a deep appreciation for food and how it comes to our plate. Working in the garden and preparing food straight from there fed her desire to work with food as a career. Her passion for fresh food and sustainability in the food industry lead her to graduate from Southwest Minnesota State University with a degree in Culinology® and a minor in Nutrition. While in college, Payton experienced restaurant life while interning at a local restaurant and helping lead the student-run restaurant on campus. She also has had experience working in food production facilities, which helps her understand how food is produced once a concept is sent to be manufactured large-scale.

Payton is a member of the Research Chef’s Association (RCA) and competed in the 2016 RCA Culinology® competition. Working closely with her team, she learned the ins and outs of product development while also further expanding her knowledge of food production. From her team’s performance in the competition, the US Dry Pea and Lentil Council invited them to the 2016 Institute of Food Technologists (IFT) to represent the United States in a series of presentations highlighting pulses.

Payton’s roots have led her to have an extreme passion for sustainable, healthy, and fresh foods. In her free time, she enjoys tending to her vegetable plants, browsing all the local grocery stores for new products to study, and experimenting with new and unusual ingredients. Outside of food, Payton loves to play rugby, read, and do anything that keeps her active.


When did you realize that you wanted to begin a career that’s surrounded by food?

For the longest time, I had always wanted to be a veterinarian, but I realized sometime around middle school that I wasn’t really passionate about it. I wanted to be a vet because they made good money and I wanted to help animals, but there was no deep, driving desire to become one. So I looked around me and took notice of what I loved most: food. I would rush home after school to help my mom with supper and picking vegetables in the garden. I would talk about food to all my classmates to the point they would beg me to stop. I watched Food Network religiously and fought my sisters to maintain control of the TV remote. I needed to be in the food industry. It was what I loved, what I was passionate about, and what I ended up doing with my career.

What goals – short or long-term – have you set for yourself professionally or personally?

Really, my goals are pretty simple. I want to find a job or career that I can follow my personal philosophies on and be happy. I want to work to make people’s lives better and healthier. It’s always hard for me to set concrete long-term goals because I never know what choices I make will lead me in the right direction, but I do have some short-term goals. Professionally speaking, I am always making an effort to expand my network of connections. Personally, my goals include things like going surfing, getting my yoga instructor certification, sky-diving, and eventually a triathlon.

What inspires you to stay sharp and up-to-date in the industry?

Every once in a while, something in the food industry really strikes me as ingenious or jaw-dropping and it’s these nuggets of inspiration are what keep me coming back for more. I love when a person finds new ways to use ingredients or pairs a new set of flavors together because I probably would not have thought of them myself. It keeps my creativity flowing and is also important for development. The food news that we read shows what people are looking for and what they’re craving for, so I can better decide what foods we should produce.

What do you always have in your refrigerator or freezer?

There are a few things that I always will have on hand at home. Definitely lots of fresh vegetables and fruits. Guaranteed, I will always have broccoli, carrots, and apples. I also will always have a carton of cashew milk for chocolate Mini-Wheates (my kryptonite). For the freezer? Not too much different. I will always have bags of mixed vegetables for quick stir frys or soups. Occasionally, I will divulge in another food weakness and have fudge pops sitting in my freezer waiting for me to devour them on a hot day or after a good workout. My pantry is a much more exciting place with spices from ras el hanout to sumac to several different curry spices and a never-ending supply of lentils and kettle corn.

What is your spirit vegetable? Why?

There are so many vegetables that speak to my soul that this is a hard one! Considering I have a t-shirt that says “Hi, my name is Payton and I like kale,” I think I will run with that. Kale is versatile and a superfood, so it’s hardworking and giving. Kale is always shows up in places you least expect it and can surprise people with what it’s capable of, something I always strive to do. The only thing kale and I disagree on is that kale holds up to heat well, while I much prefer cold and snow.


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.

Read More

KOR Welcomes Bright Science Mind, Chef Darryl Holliday CRC

By | KOR News, R&D | No Comments


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.

Read More

KOR Welcomes Accomplished Chef, Spencer Cole

By | KOR News | No Comments


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).

Read More