How did you become a Kraft Kitchens Expert?
Personally, I became a Kraft Kitchens Expert because of my passion for food. I have a food science degree where I practiced in R&D and sensory and then went back to become a dietitian. The combination of the two along with my love of cooking and eating were a natural fit for this job.

Are you actually in the kitchen every day?
I am not in the kitchen every day, but those who have been here know that our offices are right beside the 6 kitchens we work in and so we are in and out of the kitchen space throughout the day.

What is a typical day like at Kraft Kitchens?
There is no typical day in the Kitchens. Each day is very different. Yesterday I had several product evaluations and spent most of my day in meetings. The day before I was playing in the kitchen working on some new recipe ideas. Today I am blogging and we are having a lobby launch for our new Halloween Centre. The lobby launch today will entail decorations, costumes, over 100 pumpkins to give away, along with cupcakes and cookies galore all made from recipes from the Halloween centre.

Who attends something like today's lobby launch?
It is a staff initiative to help all employees understand what we do, new initiatives, how we use their products and to have a little fun.

What public events have you done?
We do some trade shows and a few of the staff attended a large blogger event to launch the Halloween Centre last week. Most of our work is behind the scenes. Actually, several of us just judged jams, jellies and pickles submitted to the Royal Winter Fair the other day, which was fun.

How does the public influence your products?
We have a formal research team here at Kraft and in combination with research agencies we do a lot of consumer testing prior to any launch, so public input is usually in that form. We also do in-house product research called Matter of Taste, where staff is invited down, similar to a research facility to taste and input into new products or product changes.

How does Kraft decide on what flavours of cream cheese they'll produce?
Flavours are often found in many ways. We start with trends, which the Kitchens staff often provides to the team. Our research department follows up with our consumers to ask what they might be interested in and then we start to mock up some samples. We are always exploring and innovating.

What's the next flavour coming out?
That I can't tell you, but stay tuned for late January 2012. I promise it won't disappoint.

Is there a product that you are most proud of?
Product I'm most proud of...it's coming next year :) I don't "create" products per se. Our R&D folks work on that end, but where I play a role is in the flavour development, recommending how it might be used in a recipe and how nutrition may play a factor. Flavours are key and with our trend information I'm often able to mock up a new product to develop and standard to provide R&D to go off and create.

How many staff members work in the building? Are they all Kraft Kitchens staff or is all of Kraft in the same building?
The Kraft Kitchens is often referred to as the heart of Kraft. The head office has about 500 employees. We are only about 10-12 given any day with contractors and such. Our area is very unique in that we have 4 home-style kitchens, one presentation kitchen and a food service kitchen, all amongst our offices in a little secluded area on the first floor. It truly is unique.

Is something cooking every day?
Cooking happens every day. Today, as I mentioned, it's cupcake mania down here for the lobby launch, but also some work is being done on a Triscuit recipe contest, as well as preparation for cooking classes being offered to staff today and tomorrow. We run cooking classes bimonthly at lunch for staff to come down and learn how to cook. It is a part of sharing our passion for food with the rest of the company.

Do all the Kraft Kitchens staff members have food-related degrees, or can you be someone who is simply passionate about food?
Most are home economists; we have one chef and I am a dietitian. We did have a staff member with a background in journalism and just a real passion for food. I'm actually not here because I'm a dietitian so much; it's more just my love of food that got me here.

What is the most unusual thing you've done on the job?
Unusual -- hard to say. Most memorable is a hockey show I was a part of early in my time here at Kraft. It was the first season of our very popular Kraft Hockeyville. Outside of that it's the fun things we get to do such as farm tours, cheese making classes, cooking classes or occasionally tasting crazy and expensive food items.

How do you stay fit and healthy while working with and testing food?
I exercise almost every day. Kraft is great that way. We have an onsite gym and fitness classes every day. The Kitchens uses it a lot.

What does your workout entail? Do you have a favourite cardio?
I'm a runner. No desire to do a marathon, I don't need the goal to keep at it. Running is my meditation and time for me. That's the trick, find something you love to do and is easy to fit in. I also do yoga and spinning here at work.

What's the kitchen item you can't live without?
Oddly enough, I think it would be my favourite wooden spoon. I don't know why but I've had it a long time and prefer it to all others and it shows the marks, stains and nicks of many a great day in the kitchen.

What are the five spices a beginner cook should have in their repertoire?
I have to limit it to 5? Ok, definitely basil, oregano and black peppercorns. I would have to say then maybe a toss up with thyme (roasting foods), bay leaves (making soup taste great), cumin (short cut to Indian/Med foods) or cinnamon (savoury stews, etc.). I know that's more than 5.

Do you get tired of cooking after such a long day of cooking at work?
Sometimes I do get tired of cooking but not often. As a single mom, my weeknights are busy and so like everyone I have the dinner dilemma. I do cook at home almost every day and am lucky that my son likes to eat, too. He comes by it naturally, I guess.

What is your favourite dish to cook at home?
My favourite dish -- I'm not sure I have one. I love Indian food, though. If I had a day, with lots of time, I would go to the market, cook a big Indian feast and invite my closest friends over to enjoy with me. If I'm looking for a quick weeknight dinner -- it would be Mexican or Italian.

My son loves to cook. I have a great picture of him from Thanksgiving in his PJs peeling the potatoes for the mashed potatoes. He seems to like to bake more than cook, though. All I have to say is "Do you want to make muffins?" And I get squeals of delight.

Do you find including him in the cooking makes him more interested in trying new things?
Nutrition and kids is a tricky one since it needs to start early and often to make it a habit at a young age. I tend to not "hide" anything with my son. I'd rather he see it, explore it and then want to try it. I find it works well.

I use a lot of legumes and veggies and mix them with meat and such to plus up our meals. I will throw kidney beans into taco filling (stretches the meat out too for those budget conscious). I make lots of soups with beans, lentils and grated vegetables. I look for inspiration from cuisines so there is always a different spice/flavouring system each day and not just repeat pasta or plain meat and potato type meals.

Including him in grocery shopping...he gets to pick a fruit he has never tried before each trip and then he happily tries it. He does wash lettuce, peel vegetables and I even bought him a little mini-chef knife for kids so he chops, too. We also grow our own herbs and tomatoes, and he has been going to farms and farmers markets with me since he was a baby. All of these things help. We went apple picking a few weeks ago and he gladly eats the apples whenever offered.

I find it most challenging to incorporate protein into quick breakfasts. Are there ingredients that you find you gravitate toward for breakfast?
I don't fuss about "typical" breakfast foods. I wasn't a fan as a child and my creative mom would give me leftover pasta, soups or a grilled cheese if that were what I wanted. I do the same with my son -- aim for one of each of the 4 food groups and I feel good no matter what. Today it was cheese, almonds, some crackers and blueberries. I would have no trouble skipping the usual toast or cereal as long as all the food groups were covered.

Some other ideas would be a smoothie with a handful of nuts, cereal in a bag with a yogurt tube and piece of fruit, PB or cheese in celery with a yogurt drink or milk box. Think outside the "breakfast" occasion and it's all good.

Do you plan your evening meal ahead of time?
Always. I grocery shop on Friday's usually so at that point I have a good idea about the next week's meal plan. I don't have time to stop and shop everyday. I do the fast prep the night before so it's straight into the pan when we walk through the door. I knew last weekend what dinner was going to be tonight. Weekends are different, I wing it Sat/Sun.

Thank you so much for joining us today. Anything else you would like to add before we let you go?
Just that I hope the community keeps at it. You've offered all of us here in the Kraft Kitchens inspiration over the past year and we really have enjoyed it!