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6 Food Trends to Embrace in 2019

Throughout the year, Campbell’s Chefs monitor and track food trends across the globe to compile TrendScape – a list of what and how you and your friends will be eating in the coming year. They are ranked from early-stage trends on the menu at your favorite bistro, to more mainstream trends that you’ll find in…

In Memory of the American Inventor Dorcas Reilly

It is with great sadness that we share the news of the passing of Dorcas Reilly, 92, the creator of one of the most beloved recipes in America, the Green Bean Casserole. Dorcas was an incredible woman, whose legacy will live on in more than 20 million American households this Thanksgiving. As one of the…

Chef Carrie Prepares for Her Newest Assignment: Chef Mom

By: Chef Carrie Welt, Campbell Senior Chef    On July 1, 2018, I’m expected to deliver a baby boy. This is my first child and my parents’ first grandchild. It’s not every parent’s dream to have their daughter decide to become a single mother, but my parents have been wonderfully supportive. In my late 20s,…

What’s a Certified Master Chef Doing at Campbell Soup Company?

By: Chef Thomas Griffiths, Lead Chef and VP Campbell’s Global Culinary Institute   Over the years, I’ve cooked for everyone from Boy Scouts and Diana Ross to former President Richard Nixon and Italian opera tenor Luciano Pavarotti. I’ve worked at one of our country’s top restaurants, taught at our leading culinary academy, earned the title…

Celebrating National Hispanic Heritage with real food moments

Our Hispanic employee network has been spending time bringing our real food purpose to life—celebrating National Hispanic Heritage Month (September 15 through October 15).   Every week this month, the cafés at our World Headquarters in Camden, N.J., and our Pepperidge Farm HQ in Norwalk, Conn., have showcased the diversity of Latin American flavors and…

Asian American Heritage Month Inspires A Real Food Throwdown In Our Test Kitchen

By: Alice Ping, Senior Program Manager, Sensory and Consumer Science + member of the Asian Network of Campbell As employees we take real food pretty seriously, BUT many of us also love to shake things up and have a little fun. Why not combine the two? Our Asian Network of Campbell (ANC) employee affinity group…

¡Delicioso! Real Food Flavors For the Win

By: Thomas Griffiths, Executive Chef and Vice President of Campbell’s Culinary and Baking Institute Known as an island full of rich flavors and spicy tropical tastes, Puerto Rico was the perfect beach backdrop for this year’s Research Chefs Association (RCA) annual conference. The team from Campbell’s Culinary & Baking Institute won top honors with Puerto…

Putting a twist on tradition with Thanksgiving star Green Bean Casserole

Green bean casserole, or GBC as some may call it, has been a Thanksgiving favorite from its inception and continues to be a go-to side-dish star. But did you know the original recipe was created by an employee at Campbell? In 1955 Dorcas Reilly, then a Campbell’s Kitchen employee, wanted to create a quick and…