Tastemaster
Ray Karam, Cold Stone Creamery
Ray Karam has one of the coolest job descriptions of anyone working- taste, innovate, and create new flavors of ice cream.
As the Senior Tastemaster for Cold Stone Creamery, the only time the Brooklyn born Ray stops talking about ice cream is when he pauses to sample a spoonful of one of his latest creations. Five to ten ounces of ice cream are consumed by Ray every day. Flavors like Blueberry Muffin and French Toast, along with a best seller like “Founder’s Favorite” are sampled for structure, texture, and of course, taste.
“I eat ice cream everyday,” Ray said in front of a case displaying thirty-two non traditional flavors. “I actually just had some.”
Ray didn’t exactly waltz into his dream job. He came to Arizona to be a teacher before coming across a job that spoke more to his passion of science. He met a man who held a job similar to what Ray holds today, and vowed to model himself after him.
“In the fifth grade, I was one of the kids who was a milk monitor,” Ray said, making the connection between his childhood and his career. “It was kismet that I would be in the dairy business all my life.”
When the position at Cold Stone opened, Ray did everything to get his foot in the door. He emailed, faxed, and cold called anyone who could give him a remote shot at an interview. He showed up on Monday morning with a shirt and tie- resume ready to be received and reviewed.
On that resume he had the credentials: undergraduate degrees in microbiology and chemistry, a graduate degree in food science, and over twenty years of working in the chilly dairy business for Nestle and Carnation. The skills were evident, but it was his will that separated Ray from the rest.
“I was so passionate about trying to get the job that they couldn’t help but give it to me,” Ray exclaimed enthusiastically.
Brett, a culinary school student from Rhode Island who recently turned an internship into a full time position with Cold Stone, admiringly listened to the interview with Ray while donning a white lab coat behind the counter. One couldn’t help but think that Ray had become the man he once modeled himself after, and by being a mentor to Brett, the cycle inevitably continues.
“It takes time to develop something,” Ray said in regards to perfecting a flavor. “You very rarely hit it on the first time.”
THERE ARE 4 RESPONSES TO THIS INTERVIEW
Myra Alpert Says:
June 6th, 2008
I’ve known Ray since he started at Cold Stone Creamery. They couldn’t have hired a more creative, knowledgeable and dedicated “Tastemaster”. He is responsible to a great extent for the success they enjoy today.
science lab skills Says:
June 19th, 2008
[…] Cold Stone Creamery, the only time the Brooklyn born Ray stops talking about ice cream is when he pahttp://www.pursuethepassion.com/interviews/2008/06/06/perfecting-a-flavor/Art Galleries Palo Alto Weekly”All Things” Portola Art Gallery presents “All Things” oil paintings […]
Escape Adulthood with Kim & Jason » Eating Ice Cream for a Living Says:
June 24th, 2008
[…] continues on his quest to interview people who are passionate about their jobs. He recently posted a video featuring Ray Karam who has one of the most demanding and difficult jobs for Coldstone […]
Pursue the Passion: The Journey » Blog Archive » Tell Me If I’m Insane For Even Considering This Says:
December 30th, 2008
[…] A chef in the back Stirred sugars and paste And then scooped it up Making sure it was fit to taste (picture of the ice cream guy) […]
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