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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 hosted a cooking competition, inspired by a popular network cook-off show.

The focus? Asian-inspired dishes.

Five teams of three to four employees were each randomly assigned a Campbell product: Campbell’s condensed Cream of Mushroom soup, Campbell’s condensed Cream of Chicken soup, any V8 100% Vegetable juice, any Pace salsa and any Prego pasta sauce.

Each team had to prepare an authentic Asian dish designed to win over the judges based on taste, plating and originality.

Judging the competition with sharp eyes and discerning taste buds were Jeff George, Vice President-R&D, Americas; Chef Tom Griffiths, Master Chef and Vice President of Campbell’s Culinary and Baking Institute; Bethmara Kessler, Senior Vice President, Integrated Global Services; and Luca Mignini, President, Global Biscuits and Snacks.

Team Pace took top honors and earned a future spot featuring its recipe on the Campbell’s Kitchen websitePeach Mango Salsa Roti with Salsa Chicken Meatball Curry, complete with a one-two punch of Pace Peach Mango salsa and Pace Three Pepper salsa.

The other contenders were: Korean BBQ Chicken Lettuce Wraps with V8 original and Spicy Hot, Spicy Shrimp Curry with Thai Chicken Coconut soup using Campbell’s condensed Cream of Mushroom soup, Malaysian Fish Tomato curry featuring Prego FarmersMarket Roasted Garlic sauce, and Easy Green Curry with Campbell’s condensed Cream of Chicken soup.

While today we have nearly a dozen employee affinity groups inside Campbell celebrating our diversity, the ANC was one of our first. We’re proud of this group’s work to make Campbell an employer of choice for Asian talent and its commitment to share its members’ diverse heritage and cuisines.

This event was a perfect (and tasty) way to embrace and enjoy our diversity and get creative with our foods and drinks. Follow us on Twitter and Facebook and we’ll share the winning recipe this summer!

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