Culinology - June 2020 - 27
Elevating
the protein
experience
Certified Research Chef John Draz provides
top-notch meat and poultry products for Miniat customers
CLUE:
This executive research chef was a three-day
champion on the game show Jeopardy!
ANSWER:
Who is John Draz?
es, you may call him "Jeopardy! John." John Draz, CRC, executive
research chef for South Holland, Ill.-based Ed Miniat Inc., did win
$26,000 on the game show 20 years ago and although he didn't have
to answer any culinary-related clues while on the show, he did for the
tryouts. "I think having the right answers to two categories with food
questions in my mock-tryout prior to the show may have helped me get
chosen as a contestant," he said. "Or, at least it probably didn't hurt."
And Chef Draz is also in a win-win situation at Miniat. The familyowned, 115-year-old company is a producer of cooked proteins such
as beef, chicken, pork, turkey and lamb using the sous vide process
- under vacuum in a water bath. Miniat produced about 100 million
pounds of the proteins last year for customers in the US and Canada.
Chef Draz works at the company's South Holland facility, which
includes a culinary center, and the meat processor also operates a
plant in Chicago.
Miniat uses the sous vide method to provide quality products, Chef
Draz said. "The ability to precisely control temperature and cook by
moist heat for longer times than other methods yields more tender
Y
by Susan Malovany
editor@sosland.com
Photo credit: Ed Miniat Inc.
JUNE 2020 | Culinology |
27
Culinology - June 2020
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