773-880-9108
logologologo
  • Home
  • About Us
    • Meet the Team
    • Internships
  • Services
  • Blog
  • Contact Us

CONTACT



Blog



Subscribe to our Blog

Healthy Foods
2021 Trends, CBCI, Health Benefits |
February 25, 2021

The Importance of a Balanced Diet

As the year continues, it is important to keep those new year resolutions and goals going. Whether it’s...

Continue Reading

Fried Chicken
CBCI, Chicago |
February 21, 2021

Tasty Fried Chicken Restaurants in Chicago

Looking for great fried chicken in Chicago? CBCI has great options here. Crispy chicken alongside hot sauce or honey...

Continue Reading

Southern Breakfast
2021 Trends, CBCI, Chicago |
February 13, 2021

Celebrate Black History Month with Breakfast at a Local Black Owned Restaurant

You know the saying “breakfast is the most important meal of the day,” well of course it is....

Continue Reading

Valentine's Day
CBCI, Chicago, Valentine's Day |
February 08, 2021

Chicago Valentine’s Day Idea’s from CBCI

This Valentine’s Day treat yourself and your partner to a special and safe date night. Finding things to...

Continue Reading

Super Bowl Snacks
2021 Trends |
February 01, 2021

Tasty Super Bowl Party Snacks

Yes, it’s that time of year. Whether your team made it or not Super Bowl parties are always...

Continue Reading

Slow Cooking
2021 Trends, CBCI |
January 25, 2021

Simple Slow Cooking Recipes for Every Home Cook

Crock pots although easy to use are not often brought out for the average home cook. Luxury and...

Continue Reading

Savory Pie
2021 Trends, CBCI |
January 18, 2021

CBCI’s Favorite Savory Pies

Thanksgiving and Christmas highlight many baked goods, particularly sweet pies. But pies do not always have to be...

Continue Reading

French Onion Soup
CBCI, Soup |
January 11, 2021

Cozy Nights with Homemade French Onion Soup

Onion soup has been popular for centuries. Check out this CBCI recipe so you can have a cozy...

Continue Reading

Hot Tea
2021 Trends, CBCI, Health Benefits, Tea |
January 04, 2021

Hot Tea Trends to Look Out for in 2021

Hot tea has become increasingly popular in recent years for a variety of reasons. An introduction to new...

Continue Reading

5 Cakes on Everyone's Christmas List
CBCI, Holiday |
December 14, 2020

5 Cakes on Everyone’s Christmas List

The holiday season brings out everyone’s sweet tooth. Cakes are synonymous with this time of years. CBCI chefs...

Continue Reading

Holiday Traditional Menu
CBCI, Holiday |
November 23, 2020

A Not So Traditional Holiday Menu

CBCI Chef Charlie Baggs loves to try new and interesting dishes from around the world. That is why...

Continue Reading

Thanksgiving Table
Holiday |
November 16, 2020

5 Tips For Hosting Thanksgiving

Thanksgiving is a holiday loved by many people, and here at CBCI there is no exception. Hosting this...

Continue Reading

Thanksgiving Food Ideas
CBCI |
November 11, 2020

5 Essential Thanksgiving Dishes

Here at Culinary Innovations, we know that Thanksgiving can be an overwhelming time of year whether you love...

Continue Reading

Prepared Foods 18th Annual Spirit of Innovation Awards hosted by CBCI
CBCI |
November 03, 2020

Prepared Foods 18th Annual Spirit of Innovation Awards hosted by CBCI

Prepared Foods’ 18th Annual Spirit of Innovation Awards honor research and development teams that collaborate. In addition, these...

Continue Reading

Walnuts: The New Plant Based Protein Trend
CBCI |
October 26, 2020

Walnuts: The New Plant Based Protein Trend

A major concern with all diets particularly vegitarian and vegan diets is a lack of protein. A well...

Continue Reading

5 Ways Restaurants are Keeping Customers Safe as COVID-19 Continues to Spread
COVID-19 |
October 19, 2020

5 Ways Restaurants are Keeping Customers Safe as COVID-19 Continues to Spread

The Centers for Disease Control Prevention has laid down specific rules and guidelines to help restaurant owners educate...

Continue Reading

The ‘Culinarization’ of Supermarket Business
CBCI |
August 09, 2018

The ‘Culinarization’ of Supermarket Business

A sea change is occurring as to how food retail will challenge its competitive advantage and remain relevant...

Continue Reading

Just-in-Time Meal Planning Impacts Food Retail Strategy
CBCI |
June 26, 2018

Just-in-Time Meal Planning Impacts Food Retail Strategy

Food retail shopping is evolving as consumers increasingly look for meals and menus over stock-ups. Basket size gets...

Continue Reading

CBCI and the Pathway to Extraordinary Flavor
CBCI |
May 11, 2018

CBCI and the Pathway to Extraordinary Flavor

As we focus on product development there are control points we employ to evaluate and optimize flavors. Given...

Continue Reading

Food Scientists Go Under the Knife
CBCI |
April 25, 2018

Food Scientists Go Under the Knife

Kitchen experience imparts sauce, butchering and roasting skills Food scientists from well-known food industry companies spent a week...

Continue Reading

Cloud Kitchens Mark New Trend in Food Service
CBCI |
April 11, 2018

Cloud Kitchens Mark New Trend in Food Service

Online behaviors meet the restaurant business Recent data from food culture trend watcher The Hartman Group, tracks another...

Continue Reading

Millennials and Meal Kits: Will Dynamic Duo Shine in Supermarkets?
CBCI |
March 19, 2018

Millennials and Meal Kits: Will Dynamic Duo Shine in Supermarkets?

Retail kit growth could impact restaurant business Recently we learned that Walmart is planning to introduce prepared foods...

Continue Reading

Savor the Trends
CBCI |
August 21, 2017

Savor the Trends

We have so many products and processes to work with and flavors to choose from globally, that replicating...

Continue Reading

What does Chef Inspired Mean Anyway?
CBCI |
August 11, 2017

What does Chef Inspired Mean Anyway?

The term “chef inspired” is thrown around a lot in the culinary industry, but what does it actually...

Continue Reading

Valentine's Day
CBCI |
July 31, 2017

Baked-In Trends

When I ran a bakery, we would make dozens of sweet treats. Some of the more popular items...

Continue Reading

Whey is the Way
CBCI |
July 24, 2017

Whey is the Way

As the general public becomes increasingly more health conscious, both consumers and producers will look into ways to...

Continue Reading

The Origins of the Modern Day Sauce and Dressing
CBCI |
July 18, 2017

The Origins of the Modern Day Sauce and Dressing

The History of Sauces The “mother sauces” were documented as the four foundation sauces that are still relevant...

Continue Reading

Ready to Eat Meal Solutions Go Global
CBCI |
July 14, 2017

Ready to Eat Meal Solutions Go Global

Consumers are all so pressed for time, and it never seems like they have enough. They want a...

Continue Reading

CBCI Goes to the Estonian Food Fair
CBCI |
May 23, 2017

CBCI Goes to the Estonian Food Fair

  When you think of Estonian cuisine – if you think of it at all – you probably...

Continue Reading

CBCI Goes to the Bellavita Expo at WorldFood Warsaw
CBCI |
April 25, 2017

CBCI Goes to the Bellavita Expo at WorldFood Warsaw

I have the best job in the world. I travel the globe in search of new flavors, unusual...

Continue Reading

Dreaming of Summer Flavors with Pulses, Avocados, Tomatoes and Watermelon
CBCI |
March 21, 2017

Dreaming of Summer Flavors with Pulses, Avocados, Tomatoes and Watermelon

Pulses A variety of pulses in all shapes, sizes, colors and flavors are useful in product development. They...

Continue Reading

CBCI Goes to Penang, Malaysia on $10/Day
CBCI |
March 14, 2017

CBCI Goes to Penang, Malaysia on $10/Day

While everyone else was digging out from the snowstorm in the U.S., I spent a month lounging on...

Continue Reading

Sweet Potatoes: How to Coax Out the Best Flavors
CBCI |
March 07, 2017

Sweet Potatoes: How to Coax Out the Best Flavors

This tuber has so many cooking applications, and has flavor galore. Anytime I find an ingredient that is...

Continue Reading

Imaginative Ways to Use Yogurt on Your Menu
CBCI |
February 28, 2017

Imaginative Ways to Use Yogurt on Your Menu

We have been using yogurt in more ways with success than we would have ever imagined years ago...

Continue Reading

seafood got me
CBCI |
February 21, 2017

How to Capture the Flavors of Seafood

Not only are there so many cooking techniques that work well with seafood, there are as many ways...

Continue Reading

CBCI Goes on a Chef’s Tour of Lyon, France
CBCI |
February 14, 2017

CBCI Goes on a Chef’s Tour of Lyon, France

When the prestigious James Beard Foundation predicted the resurgence of French cuisine in 2017, we thought it was...

Continue Reading

mother's oats
CBCI |
February 07, 2017

Savory or Sweet: How to Cook Oats Both Ways

I have been eating oatmeal since I was 2 years old. I have always liked the neutral flavor,...

Continue Reading

If You're Not Using Middle Eastern & African Spice Mixes... You Should Be
CBCI |
January 31, 2017

If You're Not Using Middle Eastern & African Spice Mixes… You Should Be

From Morocco to Pakistan, a wide variety of spice blends create the regional flavors of the Middle Eastern...

Continue Reading

CBCI Goes to the Fòrum Gastronòmic Barcelona
CBCI |
January 24, 2017

CBCI Goes to the Fòrum Gastronòmic Barcelona

Tasting a city’s cuisine is one of the best ways to understand the place, and to get immersed...

Continue Reading

Ready to Eat (RTE) Meals: More than TV Dinners
CBCI |
January 17, 2017

Ready to Eat (RTE) Meals: More than TV Dinners

In the day when time is worth more than money ready to eat meals are enthralling to the...

Continue Reading

How Hot is Too Hot? A Study of Hot Sauces
CBCI |
January 10, 2017

How Hot is Too Hot? A Study of Hot Sauces

Through history, foods have been prepared by a multitude of cooking techniques, preserved famously and spiced extravagantly to...

Continue Reading

Testing Concepts with a “Living Lab”
CBCI |
December 27, 2016

Testing Concepts with a “Living Lab”

When I work with an operator I always suggest to let me create a “living lab” to test...

Continue Reading

Yogurt: Not Just for Breakfast
CBCI |
December 20, 2016

Yogurt: Not Just for Breakfast

With over 5 millennia of history, yogurt is still one of the most recognized and consumed foods globally,...

Continue Reading

tamales-the-next-global-carrier-2
CBCI |
December 14, 2016

Tamales: A Carrier For More than Mexican Flavors

Here are some recent cooking and tasting notes from Chef Charlie Baggs: Today we made tamales again, but...

Continue Reading

CBCI Behind the Scenes: Market Expansion
CBCI |
December 06, 2016

CBCI Behind the Scenes: Market Expansion

Expanding your culinary brand into new markets is both an exciting and intimidating endeavor. The critical success factor...

Continue Reading

From Inebriant to “Inebriain’t”: Summer’s Best Drinks
CBCI |
March 01, 2016

From Inebriant to “Inebriain’t”: Summer’s Best Drinks

The American cocktail has experienced a renaissance in recent years, but alcoholic drinks are far from the only...

Continue Reading

CBCI |
November 26, 2013

See our new fall creations atLogan's Roadhouse!

Chef Jim Reynolds created three new LTO’s for Logan’s Roadhouse.  Looking mighty tasty!

Continue Reading

CBCI |
May 06, 2013

Research Chefs Focus Attention on Sodium Reduction

March 26, 2013 –       Author Mark Hughes The 2013 Annual Conference of the Research Chefs Association (RCA) was...

Continue Reading

CBCI |
April 05, 2012

"Virgin Oils" by Chef Intern Abel Ramos

With the huge variety of virgin oils around today, there is an endless amount of possibilities ranging from...

Continue Reading

CBCI |
March 28, 2012

"A California Experience" by Chef Intern Christy Gaylord

California has a unique juxtaposition of food philosophies. While they are known for their fresh, seasonal, organic and...

Continue Reading

CBCI |
March 18, 2012

'The First Lamb' by Intern Abel Ramos

I have not spent very much time cooking with lamb, so when an order of different lamb cuts came...

Continue Reading

CBCI |
March 15, 2012

First Trip to the Desi Corridor: Ravi Kebab House by Chef Shane Zimmerman

On a cold and chilly Chicago night, there’s nothing like a taste of Devon Avenue to chase away...

Continue Reading

CBCI |
February 22, 2012

'Dinner in St. Louis' by Intern Chef Abel Ramos

I went on my first trip with Chef Adam Moore to help out with a dinner party. Upon...

Continue Reading

CBCI |
February 09, 2012

Jam — Lost in Translation or Continued Greatness? by Chef Shane Zimmerman

From Ukrainan Village to Logan Square, Chef Jeff Mauro’s re-opening of his popular breakfast and lunch spot, Jam,...

Continue Reading

CBCI |
December 22, 2011

'Shaved Pumpkin Salad' by Kirstin Massmann

My Mom’s cooking was the first thing to inspire me to be involved in the food industry.  Many...

Continue Reading

CBCI |
December 06, 2011

'Chicago Chefs' Table' by Kirstin Massmann

In so many of our blogs we are reviewing restaurants all around the country.  We pay close attention...

Continue Reading

CBCI |
November 21, 2011

"Restaurant Review: Brassica, Napa Valley" by Chef Shane Zimmerman

Cross one box off the bucket list!  I recently had to chance to spend a few days in...

Continue Reading

CBCI |
November 15, 2011

'Chizakaya – Japanese Grub Pub in the heart of Lakeview' by Chef Shane Zimmerman

Chizakaya is truly one of the greats in my new neighborhood, Lakeview.   It takes its name from a...

Continue Reading

CBCI |
November 10, 2011

"Boiler Room" by Kirstin Massmann

About a month ago another couple, my boyfriend, and I decided to try Boiler Room located under the...

Continue Reading

CBCI |
November 07, 2011

'A Miami Institution on Calle Ocho: Cafe Versailles' by Chef Shane Zimmerman

Everyone I asked in Miami for the best Cuban food responded with Café Versailles, period.  All the blogs...

Continue Reading

CBCI |
November 04, 2011

'Fine Dining, 3rd Grade Style' by Chef Kyleigh Beach

            Last weekend my husband and I were lucky enough to score two tickets to Next for our...

Continue Reading

CBCI |
November 02, 2011

'TAC Quick – The Secret Menu and a Hidden Gem under the “L”' by Chef Shane Zimmerman

Who would have a thought, some of the best Thai food I’ve ever had was found beneath a...

Continue Reading

CBCI |
October 31, 2011

'No Soup for You' by Kirstin Massmann

Now that the weather is cooling down and football season is in full force I crave soup daily. ...

Continue Reading

CBCI |
October 11, 2011

'Canola Blossoms: The Next Great Micro-Green' by Chef Shane Zimmerman

Being a native of Nebraska, I am very familiar with seeing brilliant green cornfields that go on seemingly...

Continue Reading

CBCI |
July 25, 2011

'MOE’s First Crawfish Boil!' By Chef Shane Zimmerman

For the IFT Annual Conference, the MOE crew (Bunge’s Mobil Oil Experts food truck team) had a special treat...

Continue Reading

CBCI |
July 19, 2011

'The Best 4th of July Barbecue Ever' by Chef Kyleigh Beach

Last weekend my husband and I went up to Three Lakes, Wisconsin to visit our friends Brad and...

Continue Reading

CBCI |
July 12, 2011

'Dixieland Delight' by Kirstin Massmann

Growing up just south of Atlanta there are a few southern indulgences that I hold near and dear...

Continue Reading

CBCI |
July 08, 2011

"Bacon Bourbon at August" by Chef Shane Zimmerman

Another one of the highlights for me in New Orleans was NOLA’s own John Besh and his award-winning...

Continue Reading

CBCI |
June 30, 2011

'Wegmans!' by Chef Kyleigh Beach

I have been fortunate to live in Chicago for the past seven or so years and have only...

Continue Reading

CBCI |
June 27, 2011

'All Good in the Big Easy' by Chef Shane Zimmerman

Growing up surrounded by jazz music, New Orleans has always held a place in my heart.  I had always...

Continue Reading

CBCI |
June 07, 2011

"Differences between American and Russian Food Preferences" Oksana Kostryuchina

Food is a main part of our life. Every day we have to eat. Of course we pay...

Continue Reading

CBCI |
June 02, 2011

"2011’s Not-So-Pyramid Food Pyramid" by Kirstin Massmann

A year ago I wrote a blog comparing the old 1992 food pyramid with the 2010 ‘ MyPyramid’ and...

Continue Reading

CBCI |
May 19, 2011

'The Glass Ceiling of Competitive Eating' by Chef Kyleigh Beach

 It’s no secret that women earn less money than men for doing the same job in virtually every...

Continue Reading

CBCI |
May 17, 2011

"Sangria" by Kirstin Massmann

Even though it may not even feel like Spring all the time in Chicago, Summer is quickly approaching...

Continue Reading

CBCI |
May 12, 2011

'Buttermilk Pancakes for Mom' by Chef Kyleigh Beach

In light of the recently-celebrated Mother’s Day, I’ve been thinking a lot about breakfast in bed.  I told...

Continue Reading

CBCI |
May 05, 2011

Asparagus! by Chef Kyleigh Beach

 May 4th marked the opening of the outdoor Green City Market in Chicago’s Lincoln Park and that means...

Continue Reading

CBCI |
May 03, 2011

'Deep Dish Pizza' by Camille Gagliano

As a recent French expatriate in Chicago, I couldn’t wait to taste the famous deep-dish pizza.  Actually, I...

Continue Reading

CBCI |
April 29, 2011

'Fruitcake and Biscuits: Food Fit for Royalty' by Chef Kyleigh Beach

I don’t know about you, but I’ve been excited for the royal wedding between Prince William and Kate...

Continue Reading

CBCI |
April 26, 2011

"Craft Cheese" by Kirstin Massmann

Chef Adam and I spent 5 days in New York working by day and enjoying wonderful restaurants by...

Continue Reading

CBCI |
April 21, 2011

'Poor Man's Lobster' by Chef Lance Avery

Monkfish is probably the ugliest fish in the world.  Yet it is one of the tastiest.  When cooking...

Continue Reading

CBCI |
April 19, 2011

New York Pizza by Kirstin Massmann

Another business trip, another cancelled flight…  However fortunately enough this time I was able to have a few drinks with...

Continue Reading

CBCI |
April 14, 2011

'Googie Burger' by Chef Lance Avery

Since I’ve consumed my weight in burgers over the last year while helping develop and open a new...

Continue Reading

CBCI |
April 12, 2011

'Modernist Cuisine' by Chef Kyleigh Beach

 Thanks to talented and well-known chefs like Ferran Adria, Grant Achatz, and Jose Andres, molecular gastronomy is becoming...

Continue Reading

CBCI |
April 07, 2011

'Indian Karela' by Kirstin Massmann

A couple weeks ago here at CBI we were working on a few Indian concepts and knew right...

Continue Reading

CBCI |
April 05, 2011

'90 Miles Cuban Cafe' by Chef Lance Avery

With two little ones (4 and 2) one could say I don’t get out as much as I...

Continue Reading

CBCI |
April 01, 2011

'Happy Maple Syrup Season!' by Chef Kyleigh Beach

I always associated maple syrup with fall and winter – drizzled on top of steaming oatmeal, glazed over...

Continue Reading

CBCI |
March 28, 2011

'Central Texas BBQ' by Chef Lance Avery

With more than 24 hours to kill, stranded in the wasteland near Houston Hobby airport, I stumbled upon...

Continue Reading

CBCI |
March 25, 2011

'A Sunday Afternoon at Maxwell Street Market' by Chef Kyleigh Beach

Looking for some used Karate Kid VHS tapes?  How about a 6-pack of white tube socks or a...

Continue Reading

CBCI |
March 23, 2011

‘Mexique’ by Kirstin Massmann

Last week I had the pleasure of going with the marketing team to a 2011 Chicago Bib Gourmand...

Continue Reading

CBCI |
March 21, 2011

'Pho in a Gas Station' by Chef Lance Avery

So just when I thought I’ve seen everything I am pleasantly surprised. I am currently stuck in Houston,...

Continue Reading

CBCI |
March 18, 2011

'Florida Stone Crab Claws' by Chef Kyleigh Beach

Traveling for work can be a lot of fun – meeting new people, exploring new cities, and sampling...

Continue Reading

CBCI |
March 16, 2011

'Catching Your Dinner' By Chef Lance Avery

Being a fly-fisherman my entire life I have discovered over time that fly-fishing is dependent upon several factors: ...

Continue Reading

CBCI |
March 14, 2011

'Airport Dining' by Kirstin Massmann

As tradeshow season picks up, so do all of CBI Chefs’ schedules as well as skymiles.  Traveling from...

Continue Reading

CBCI |
March 11, 2011

'Meatless Mondays' by Chef Kyleigh Beach

It seems to me like there’s been a movement toward eating less meat in some way, shape, or...

Continue Reading

CBCI |
March 09, 2011

'Baconfest 2011' by Chef Lance Avery

This year’s baconfest in Des Moines, IA was perfect.  I have been a sponsoring chef since the festival’s...

Continue Reading

CBCI |
March 07, 2011

‘Great Minds Drink Alike’ by Kirstin Massmann

In my short 2 ½ years of legal-aged life, beer has evolved from something I enjoyed into a hobby.  I...

Continue Reading

CBCI |
March 02, 2011

'Jessica Ashley Delectable Desserts' by Chef Kyleigh Beach

Baking a cake is one thing, but creating works of art out of sugar, butter, and eggs is...

Continue Reading

CBCI |
February 28, 2011

'Al Pastor' by Chef Lance Avery

Defined as by Wikipedia: Al pastor (Spanish; “Shepherd style”) is a dish developed in Central Mexico, likely as...

Continue Reading

CBCI |
February 23, 2011

'Pulled Chicken' by Chef Lance Avery

If you are tried eating the same old piece of chicken and want to try something new and...

Continue Reading

CBCI |
February 21, 2011

'Beef on What?!' by Chef Kyleigh Beach

I said, Beef on Weck.  Oh, you’ve never heard of it?  Evidently you’ve never been to Buffalo, New...

Continue Reading

CBCI |
February 16, 2011

'Huynh' by Chef Lance Avery

My first experience with Houston dining four years ago was not memorable.  That much I do remember.  Fortunately,...

Continue Reading

CBCI |
February 11, 2011

'The Good Stuff' by Chef Kyleigh Beach

Although whiskey isn’t my tipple of choice, I do have a fondness for alcoholic beverages of all kinds,...

Continue Reading

CBCI |
February 09, 2011

'Pork' By Chef Lance Avery

Everyone knows that antibiotic free, hormone free, vegetarian fed, and humanly raised meat is better for the environment...

Continue Reading

CBCI |
February 07, 2011

"Taco Joint" by Kirstin Massmann

A good friend of mine last week started talking about this new taco joint located on Armitage and...

Continue Reading

CBCI |
February 04, 2011

'Gluten-Free Frenzy!' by Jen Heringhausen

Working as a dietitian for several years, I have put together many different diet plans for clients, most...

Continue Reading

CBCI |
February 02, 2011

'Chinese Pork Bun, Part II' by Chef Kyleigh Beach

Recently I wrote about my dim sum experience in Chicago’s Chinatown, the highlight of which was the steamed...

Continue Reading

CBCI |
January 31, 2011

"Bourbon Balls" by Chef Adam Moore

During the holidays I always look forward to the treat that the Maker’s Mark Distillery drops into my...

Continue Reading

CBCI |
January 07, 2011

"Resolutions" by Kirstin Massmann

You may not physically write New Year’s resolutions however it’s nearly impossible not to at least think of...

Continue Reading

CBCI |
January 05, 2011

"Christkindlmarket" by Chef Lance Avery

Beer, sausage, and potato pancakes; though it does sound like heaven, it’s not; it’s just the 15th annual...

Continue Reading

CBCI |
January 04, 2011

"New Year’s Resolution – Eat More Offal" by Chef Kyleigh Beach

I started off 2011 on a daring note by ordering, eating, and actually enjoying beef heart.  I am...

Continue Reading

CBCI |
December 17, 2010

'Honky Tonk BBQ' by Trent Albert

After a Holiday Party lunch of appetizers at Shaw’s we needed a little change, so to Honky Tonk...

Continue Reading

CBCI |
December 14, 2010

'One Star Dining Chicago-Style: Frog Legs and a Sloppy Joe' by Kyleigh Beach

Over the weekend I had my first Michelin star dining experience in Chicago at Logan Square’s Longman &...

Continue Reading

CBCI |
December 08, 2010

'Kids Cooking: A Lifelong Lesson' by Kirstin Massmann

Now that parents are cooking less, kids are not getting exposed to how to cook at an early...

Continue Reading

CBCI |
December 02, 2010

'Hello Winter, Goodbye Fruits and Vegetables?' By Kirstin Massmann

It is mildly true that tasty, ripe, flavorful fruits and vegetables are harder to come by in the...

Continue Reading

CBCI |
November 22, 2010

'Why Spaniards Don’t Get Fat' by Chef Kyleigh Beach

Recently I was fortunate enough to spend a week eating and drinking in the beautiful Basque seaside town...

Continue Reading

CBCI |
November 15, 2010

'A Great Time' By Judith Wuestner

My name is Judith, I am from Austria and I had the pleasure to spend a couple of...

Continue Reading

CBCI |
November 12, 2010

"The Michelin Man Visits Chicago" by Chef Kyleigh Beach

Forty-six Chicago eateries received a very welcome sort of graffiti overnight last past Tuesday – a red chalk...

Continue Reading

CBCI |
November 08, 2010

'Koozies for Cava' by Kirstin Massmann

This past week Chef Adam and I had the pleasure to be at The Culinary Institute of America...

Continue Reading

CBCI |
October 27, 2010

'Full of Antioxidants' by Kirstin Massmann

When people discuss nutrition and healthy foods they usually use a lot of buzz words or phrases such...

Continue Reading

CBCI |
September 30, 2010

"An Avocado Delight" by Kirstin Massmann

 Avocados have, more often than not, always been associated with Mexican cuisine.  However, the times have changed and...

Continue Reading

CBCI |
September 14, 2010

"Opening a Restaurant" by Lance Avery

I have avoided opening a restaurant my entire life up until a few weeks ago, with good reason. ...

Continue Reading

CBCI |
September 09, 2010

"I 'Hearth' Vermont" by Kirstin Massmann

I was given the opportunity to visit Vermont for the first time to spend Labor Day weekend with...

Continue Reading

CBCI |
September 01, 2010

"'Flag on the Play':Tailgating" by Kirstin Massmann

Here at CBI we represent a slue of football teams, both college and professional.  We may disagree on...

Continue Reading

CBCI |
August 30, 2010

"Squiddle Pasta" by Kirstin Massmann

Disclaimer: This proves that although I have a serious passion for food, I still have so much more...

Continue Reading

CBCI |
August 23, 2010

'It's not your food pyramid it's MyPyramid'

In the last ten years the United States Department of Agriculture has put an extensive amount of work...

Continue Reading

CBCI |
November 12, 2009

Street Foods / Ethnic Flavors

Stuffed Falafel If you’ve never had a real authentic middle eastern piece of falafel, I suggest you head...

Continue Reading

CBCI |
August 11, 2009

Welcome to Charlie Baggs, Inc.

Delivering flavor and product results, Charlie Baggs, Inc., provides our clients with superior culinary support. Focusing on the...

Continue Reading


Recent Posts

  • The Importance of a Balanced Diet
  • Tasty Fried Chicken Restaurants in Chicago
  • Celebrate Black History Month with Breakfast at a Local Black Owned Restaurant
  • Chicago Valentine’s Day Idea’s from CBCI
  • Tasty Super Bowl Party Snacks

Recent Comments

    • FacebookJoin us on Facebook
    • LinkedinJoin us on Linkedin
    • InstagramJoin us on Instagram

    2018 Charlie Baggs Culinary Innovations. All rights reserved.

    Design by Neurogic

    Sign up for our newsletter
    • This field is for validation purposes and should be left unchanged.