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Cooking up job skills for future real food makers


Our chefs always start with a gold standard recipe made with real ingredients when it comes to making our food. This month, they shared that high-quality approach and dished out all the secrets to crafting the perfect mother sauces—sauces that are the building blocks for all other sauces in the culinary arts. Campbell chefs demonstrated how to create Béchamel, Tomato, Espagnole, Velouté and Hollandaise to future (and eager) real food makers from the community.

Fifteen students of the Cathedral Kitchen’s Culinary Arts Training Program in Camden, N.J., took their class on the road, visiting Campbell’s World Headquarters for an in-depth lesson with chefs from Campbell’s Culinary and Baking Institute.

“I love teaching and learning, so this is a perfect place for me to be,” said Chef Tom Griffiths, Vice President, Campbell’s Culinary and Baking Institute.  “Campbell has a long history of working with the Cathedral Kitchen. Volunteering our time and talent to teach is integral to what we do.”


The Cathedral Kitchen provides daily meals to an average of 325 Camden residents each night in addition to running outreach meal programs, a dental clinic and full service café.

Cathedral’s Culinary Arts Training Program runs two 17-week sessions each year, teaching more than 60 students every year.  The program has an 80% employment rate for graduates within three months of graduation.

Campbell’s chefs have been volunteering to teach in the program since its inception.  Last week marked the first time students visited Campbell’s campus.  In addition to learning the mother sauces, they enjoyed a culinary trends presentation as well as a tour of Campbell’s Pilot Plant.


“I learned how to make Espagnole sauce which was something I never knew how to make,” said Larry King, Culinary Arts Training Program student.  “I have lived right around the corner my whole life and never thought I would I would have the opportunity to visit and learn from these amazing chefs.”


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