After more than 25 years in the business,
he still enjoys working his culinary magic to the soulful
sounds of Buddy Guy’s “It Feels like Rain.”
Renowned Chef Charlie Baggs is the founder and creative fire behind Charlie Baggs Culinary Innovations. Starting in 1999, with his focus of integrating an innovative and quality approach that ensures every client meets their culinary business goals, Chef Charlie has led this labor of love to become the food industry’s premium consulting practice.
His passion for cooking goes back to his
childhood in Indiana when he first learned how to
make biscuits and gravy at the feet of his father.
Armed with a degree from Purdue University in Hotels, Tourism and Restaurant Management, Charlie continued his higher education in the art and business of cooking by graduating with honors from the Culinary Institute of America. He then honed his skills working at some of America’s top kitchens including: Ambria, Spiaggia, Marriott Hotels, Walt Disney.
Though already an expert saucier and master of all cooking techniques, Chef Charlie and his staff are continually learning and growing. So along with knowing Ideation Facilitation, Retort Technology, Ready to Eat (RTE) Foods and Aseptic Technology, he is an expert in Ethnic Cuisine, Dry Seasoning Blends; Bakery; Fine Dining, Marinating System; Deli; Food Service Segments, Breading and Coatings; Sauce Applications and Formulations.
When not cooking up magic in his kitchen,
Charlie enjoys helping teach Boy Scouts how
to plan and cook meals around a campfire.
A big believer in the concept of giving back, Chef Charlie is an Adjunct Professor at Purdue University, where for the last 14 years, he has taught a course in “Culinary Arts for the Food Scientist” within the Food Sciences Department. From his culinary center headquarters to his clients’ kitchens to training his next protégée, he can always be found bringing his passion for cooking to life.
As a nationally-recognized expert in the industry, he is also a Distinguished Speaker for The Institute of Food Technologists and has shared his expertise as a speaker at the Annual Conferences of the National Restaurant Association and The Research Chefs Association.