Leaders from The Culinary Institute of America (CIA) and Ventura Foods announce an expansion of their partnership built upon mutual dedication to the science of food research and menu development for the foodservice industry. The decade-long relationship has focused on extending foodservice education, product and process development, and culinary research offered through the Ventura Foods Center for Menu Research and Development at The CIA’s campus in California. The center recognizes menu research and development as critical educational components for professional chefs.
“We are proud to partner with the Culinary Institute of America and contribute to training the chefs of tomorrow, whom we’ve supported by endowing a state-of-the-art culinary training facility and through the work of Professor Chris Loss,” says John Buckles, executive vice president, Sales and Marketing, for Ventura Foods. Loss’ curriculum in food science and technology related to menu research and development has been industry leading.
Over the last 10 years, Ventura Foods has actively partnered with the CIA through the sponsorship of the Worlds of Flavor conference, providing student scholarships and hiring graduates from the CIA. In addition, Ventura has supported applied research surrounding sustainability, and the connections between health, wellness, and food choices—seen as critical elements for creating a preferable future for food.
“Ventura Foods’ extraordinary support over the past decade has allowed The Culinary Institute of America to build on its leadership platforms of professional excellence and innovation, health and wellness, world cuisines and culture, and sustainability and food ethics,” says Dr. Victor Gielisse, CMC, CHE, vice president—advancement and business development. “We are grateful to Ventura Foods for helping us to educate the culinary leaders of tomorrow, and for recognizing the significant impact the CIA makes on the foodservice and hospitality industries. The CIA looks forward to further growing this invaluable partnership.”
“Moving forward,” Buckles says, “We will continue to build on the success of the past decade, maintaining support of critical research and menu development studies. At the same time, we will create a continuous cycle of product input that supports innovation through better understanding of product performance against need, and product extensions or new products necessary to meet the needs of tomorrow’s evolving palate.”
