Chapman, Cathy (5 of 7). Food: From Source to Salespoint

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  • Subjects

    Manufacturers; Chefs; Product developers; Supermarkets

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  • Recording locations

    British Library, London

  • Interviewees

    Chapman, Cathy, 1950- (speaker, female)

  • Interviewers

    Russell, Polly (speaker, female)

  • Abstract

    Part 5: Tape 3 Side A. When started working in prepared department not engineer products for price. Reflects on relation between health and product price. Selectors were not under pressure to bring price points down and buyer and technologist were not involved with determining what ingredients used in product. Mentions buyer John Morris (JM) and technologist Mark Shippey (MS) who worked on Chicken Kiev. Talks about range in initial recipe dishes department, worked as Senior Selector. JS and CC made Executives. Talks about what looking for when employing selectors. Mentions selector Linda Shepherd coming from textiles department. Talks about the development of Indian and Chinese ranges. Talks about how Indian consultant Shezad Hussain (SH) came to be employed. Describes difference between range developed with SH’s assistance and initial Indian range developed. First Indian range supplier were Northern Foods and Sun Valley Poultry. Mentions Chinese food difficult to develop. Made executive with JS in nineteen eighty nine. Talks about working relationship with JS. Reflects on management style. Left M&S after fifteen years. Explains decision to leave company. Approached by head hunter. Wanted autonomy, serious money, to work for best brand in world and in prestigious real estate locations. Started working for man who owned first McDonald’s franchises in Rome. Wanted to set up salad bars in franchises. Franchise owner called Jaques Babou (JB). JB also wanted CC to run and set up restaurant.

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