CHEF ON THE SIDE is a consulting company owned and operated by Chef "Pops". Begun originally to design restaurant
menus and kitchens, CHEF ON THE SIDE currently advises the food manufacturing community with:
- Design and formulation of new food products and concepts,
- Marketing of these products, including proper introduction at trade shows and presentations to the chef market and to purchasing groups,
- Bringing products from restaurant kitchens into food manufacturing plants, including changing recipes into formulas and outsourcing ingredients,
- Instruction of Culinary Arts to food scientists and sales staff,
- Applications for new components to be used in food manufacturing.
Consulting fees can be billed hourly, daily, by the week or by the project. References are available.
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Bill Hahne was born into the hotel business in his parents' small town hotel in Illinois. Living in the hotel
led to an early interest in food and kitchens.
After graduating from Cornell University's School of Hotel Administration, he managed hotels and restaurants in
the Midwest. Realizing that he would rather be in a kitchen than in an office, Chef Bill moved to
New Orleans to begin his career as a Chef. Chef positions on two river boats
(MISSISSIPPI QUEEN and the NATCHEZ), Biloxi's Broadwater Beach Resort, the New Orleans Radisson Hotel,
and the Metairie Country Club, gave him a strong background in Southern and
Cajun cuisine.
Returning to the Midwest, Chef Bill was Chef at the Bloomington Indiana Hospital, The Boggstown
Inn and was an Executive Chef for Kraft Food Service. He is a past president of the Indianapolis
A.C.F. and completed certification as an Executive Chef.
Professional teaching activities include teaching at both Delgado (New Orleans) and Ivy Tech (Indiana) Colleges, being the
founding Chef Director at IJSM-Gulf Coast's Culinary Arts Academy, and originating the "Hands-on" training program: Quantity
with Quality, He has also taught numerous fine cuisine courses and has owned his own cooking school. His consulting
group-"Chef-on-the-Side"- has opened several successful restaurants and developed food products for many manufacturers.
"Chef-on-the Side" also presents seminars in Culinary Arts for food manufacturers
From 1993 until November of 2002, Chef Hahne was the Corporate Executive Chef for Eatem Foods, a New Jersey manufacturer
of quality components for the food service and food manufacturing industry.
Chef "Pops" is a founding member of the RCA and was elected to the board in 1999. He was the Conference Chair for the
2000 Conference in New Orleans and was elected President of the RCA in March of 2000, and reelected in 2001. He
presently serves as chair of the RCA Scholarship Committee, and is also active with the ACF and IFT.
Where did that name "Pops" come from? Eight grand-kids!
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