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Monthly Archives: March 2014

St. Patty’s Day with a Twist from the Campbell Chefs

Campbell Executive Chef Maria Gamble demonstrated a few delicious recipes this week in spirit of celebrating St. Patricks Day, but dont expect a regular shepherds pie or boiled potatoes from this chef! Chef Maria inspired us with one of the 2014 trends from the Campbell Culinary TrendScape report Beverage Inspired Flavors

Meet the Campbell Chefs: Certified Master Chef Tom Griffiths

Certified Master Chef Tom Griffiths is Global Vice President for Campbell’s Culinary & Baking Institute (CCBI) and is responsible for managing more than 20 highly-credentialed chefs working to increase Campbells culinary presence worldwide. Chef Griffiths is one of approximately 70 Certified Master Chefs (CMC) in the United States mdash the highest level of culinary certification.

Tricks of the Trade to Enhance the Flavor in Your Dishes

We here at the Campbell Culinary and Baking Institute are always looking for exciting ways to enhance the flavor of our foods using different techniques, spices and herbs. Salt can often be a go-to ingredient for many home cooks as it can enhance the taste of food, but it is not the only way to add flair and flavor to your dishes