All you experience chefs out there, I am doing a school project and want feedback from chefs about the concept of good, quality bases. Here are my questions if anyone wants to answer them. Please list what kind of chef you are and who you work for if you do it as a career...thank you!! Have you heard of Nestle MINOR? Do you use the product? How long have you been using MINOR? Why do you use MINOR? When using the product do you always use it in hot application or do you ever use it in cold application? Would you be more inclined to use it if you could use it in cold application also? What does RTE mean to you? To us RTE means versatility. You can use the product in application, rice soup pasta. Would you recommend MINOR to other chefs and why What do you think of when you hear a product is safer than before? How would you phrase it? If your supplier came to you and said our product has always been safe, but now it’s even “safer,” would you be worried that it wasn’t safe to start? What are your thoughts? What channels or tools do you use to obtain information about new products? How important is convenience when cooking? Would you rather use something that cuts the time down and is more convenient for a recipe? This feedback really helps a senior college student like myself! Thank you and have a great day!