TIME runs an interesting profile today on the "Director of Culinary Innovation" at McDonald's, Dan Coudreaut. Coudreaut received his formal training at CIA, worked for several years at a Four Seasons restaurant, and now spends his days playing around in the state of the art kitchen at McDonald's HQ. Dan's the guy in charge of the Snack Wrap and Angus Third Pounder, and would love to bring even more lofty culinary items to the menu like an endive and poached pear salad. For every item he gets on the menu, about a thousand more get scrapped. [TIME via Eater National]
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