Culinary Training

Culinary training that combines the art of food with the science of food technology or Culinology® is a critical component of Product and Flavor Development. Chef Charlie Baggs was the first chef to write and teach a culinary arts training classes in a major university food science setting. As an adjunct professor at Purdue University, Chef Baggs has written the text and taught “Culinary Arts for the Food Scientist” for the last seven years. This same program, coined The Culinary Training Program™, is used to teach corporate programs as well.

Our culinary training team will provide you with a thorough hands-on experience of cooking techniques and flavor origins in a curriculum tailored specifically for your team. Our next course is offered Monday April 26, 2010 through Friday April 30, 2010 in our Innovation Center in Chicago. For more information contact Chef Adam Moore at (773) 880-9108.