top of page
Where the pleasures of food converge with the powers of nature.
Who I am
My name is Barr Hogen and I keep on top of current nutritional trends to anticipate the needs of fickle consumers.
My career as a chef and product formulator started over twenty-five years ago in San Francisco where I moved to learn from chefs in the burgeoning Bay Area restaurant scene.
After a year of cooking with many renowned chefs and caterers, I naively ventured into opening one of San Francisco’s first whole foods concept (nothing to do with current day grocery store chain) restaurants - Val 21. Unbeknownst to me, the juice bar at Val 21 would be my first introduction to the nutritional value of juicing, which would later turn into a nine-year career as Creative Chef at Odwalla, Inc. While at Odwalla I was responsible for developing many “superfood” based beverages, non-dairy (aka plant based) milks and energy bars.Prior to that I worked as the manager of Special Diets at San Francisco’s Project Open Hand, preparing meals with love for people with AIDS. My passion for international and ethnic foods as well as nutrition inspired me to create 2,000 nurturing meals a day for people of many ethnic backgrounds and dietary restrictions (31 different types of foods with a myriad of dietary restrictions).
What I Do
With my consulting business I have worked with companies large and small, fitness experts, venture capital firms and farmers – to create products for sale in natural food stores. Sometimes I am approached with a concept, for example an ingredient like chia - and asked to make something that tastes great and highlights the power of the mighty chia seed. Other times I’ve been asked to create a food that would satisfy one’s immediate hunger and in the longer-term address systemic malnutrition in another country. Whatever the challenge presented, I’ve been able to define the concept, create the prototype and then commercialize the product.
Secret Ingredient Consulting Services
bottom of page