#173 – Hospitality Meets Alison Cullin-Woodcock – Exploring Food & Equipment Development

A real treat for you this week as I got some time with Alison Cullin-Woodcock who is a Food & equipment development consultant, an area of the industry we have not really explored.

And I’ll bet that some of this will blow your mind but more than that, Alison really brings the energy and passion so it’s very easy to get on board with her journey.

We cover:-

  • The dogs in our life
  • Equipment & Innovation
  • Knowing what you want to do
  • Developing the palette
  • College
  • Getting the basics right
  • THE Mayonnaise disaster
  • Working through the sections
  • Hierarchy
  • Moving into Equipment Sales
  • Rebuilding the Titanic
  • Headhunted to the US
  • 8ft Rats
  • Meeting Paul Bocuse
  • Toilets of the world
  • The Development process
  • Problem solving

And so much more. Alison is at the top of her game and has fantastic knowledge within her field which comes across effortlessly all the way through out chat.


The Guest

Alison has been in the industry for over 35 years, classically trained Chef, City and Guilds 706/707/717 at Cassio College (now West Herts College). For the past 20 years she has worked for one of the worlds’ largest foodservice equipment designer and manufacturer.- called Welbilt. They supply to some of the worlds largest QSR’s. The role resulted in a move to Tampa, Florida for 9 years as their Corporate Executive Chef . In 2014 Alison relocated back to the UK. In 2018, after a redundancy, she set up her own consulting business and for the past 6 years has been focussing on food and beverage menu development – equipment solutions – packaging challenges and solutions – and foodservice operational support, plus anything else that she gets asked to do!



The Sponsor

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