Culinary Enrichment & Innovation Program

The Culinary Enrichment and Innovation Program (CEIP) is a rigorous program of study designed for proven culinary professionals. CEIP is the only professional development program to offer advanced culinary leadership training specifically created for commercial and non-commercial chefs. Launched in 2008, the program was developed and is presented by The Culinary Institute of America (CIA) and Hormel Foods.

The elite innovation-and leadership-focused program is offered to 18 of the industry’s skilled culinarians. Students attend three 3-day modules at the CIA over a 12-month period. At the conclusion of the program, participants receive a certificate of completion and continuing education units from the CIA.

Hormel Foods has underwritten the cost of program development and the tuition of this one-of-a-kind program. Travel, lodging and personal expenses are the responsibility of the student. Find out more: https://www.ceipinfo.com/

Hormel Foods and The Culinary Institute of America Announce the 20 Chefs Selected for The Seventh Culinary Leadership Class

Austin, Minn., (March 15, 2023) – The successful Culinary Enrichment and Innovation Program (CEIP), a collaboration between the Foodservice segment of Hormel Foods (NYSE: HRL) and The Culinary Institute of America (CIA) has announced the 20 chefs who will comprise its seventh CEIP Class of 2024. These chefs represent foodservice operations in both the commercial and non-commercial segments, ranging from multi-unit restaurants to hotels to universities and senior living facilities. Their 12-month journey of culinary excellence will begin April 3, 2023. CEIP is the only professional development program to offer advanced management training specifically designed for skilled chefs.

“The whole CEIP program is about enrichment and innovation. In our previous graduating classes we’ve seen how the participants use the information they’ve learned to better their menus, to challenge their purchasing position and to try to get better products into their establishments,” said David Kamen, director, CIA Consulting Client Engagement and CEIP program director.

The program’s objective is to teach an elite group of professional chefs how to identify, practice, and master the necessary skills for culinary leadership and innovation. Since the inception of the program more that 15 years ago, the educational modules have steadily evolved to reflect changes in the foodservice industry.

“We want to help these chefs see the world a bit differently, so they can bring a broader vision to their organizations, and ultimately the industry at large,” said Annemarie Vaupel, vice president of Foodservice marketing at Hormel Foods. “Through underwriting this program and sponsoring tuition for each of the participants, our company is helping prepare today’s best and brightest chefs for leadership in our industry,” Vaupel said.

CEIP participants gather for three intense days every six months, setting aside their daily responsibilities as senior-level chefs and immersing themselves in lectures, hands-on kitchen work and one-to-one dialogue with fellow chefs and visiting guest lecturers. Consisting of three academic and experiential modules, CEIP covers a range of topics, including contemporary flavors and techniques; health and wellness; leadership and innovation; and menu R&D as a collaboration of culinary arts, consumer behavior, food science and management.

Participants will explore everything from the relationships among the five senses, to principles of modernist cuisine. They’ll also tour a local farm and winery, create food focused on world flavor traditions to better understand its profit potential and explore novel approaches to developing new applications that help differentiate their operation.

The Class of 2024 will attend modules at three of the college’s locations: Napa, CA (Module 1), San Antonio, TX (Module 2) and Hyde Park, NY (Module 3). This will give the class the unique opportunity to experience the seasonal differences in the CIA’s programs across the country. For more information on the program, please visit www.ceipinfo.com

Module 1: CIA Copia, Contemporary Flavors & Techniques

Module 2: San Antonio, Health & Wellness

Module 3: CIA Hyde Park, Leadership & Innovation

Pleasantly Persistent Podcast

Getting Into The Buyer’s Mind: Matthew Thompson

Topics:- What food trends are heating up and what is cooling down among college students?- The importance of culinary inclusion and ingredient strategy- What does a good partnership look like once a brand has become a supplier?- Subject lines, follow-up cadence and cold calling (if you don't choose "Simple Subject Line" clip)- Appropriate follow up cadence and how cold calls are received (if you choose "Simple Subject Line' clip)- Bonus: How many emails does Matthew get a week from brands trying to introduce their product?

Dream Kitchens

World on A Plate Podcast

A Purpose-Driven Plate with Matthew Thompson, Chief Culinary Officer of Harvest Table

On this episode, meet Chef Matthew Thompson, co-founder and Chief Culinary Officer for Harvest Table Culinary Group, a college foodservice provider and leader in sustainable initiatives.

With his strong background in the local and responsibly sourced food movement, Chef Matthew uses his menus to celebrate local food systems. Find out how he and Harvest Table are bringing food with purpose to college dining halls and rooting community through food.

Tune in to hear more on:

• Building a value-based business and challenging the traditional approach to on-campus college hospitality

• Developing a purchasing program that supports the local economy and sources the best ingredients from regional farmers

• Celebrating local food on the menu every single day and reducing food waste within the community

New York State Sustainability Conference

Harvest Table & University of Rochester:
Partnership in Superior Sustainable Sourcing

Harvest Table Culinary Group & the University of Rochester have been on a journey to create a superior model for sustainable sourcing including ingredients that are Additive Free, Responsibly Sourced, and Locally Procured and recipes that are Scratch Made and Nutritionally Balanced. Here is a summary of our work over the course of the past year:

AASHE Conference & Expo: Spokane

Grass-fed Blended Burger Pilot:
Blending Local, Sustainable and Delicious in North Carolina

More than two decades of work to promote local, sustainable and real food on campuses have transformed what it means to succeed in foodservice. There is raised awareness of the carbon footprint of meat and also how colleges can contribute to local food economies. But one thing has remained unchanged:  burgers still are the most popular sandwich for students. Getting local and sustainable values between the buns remains one of the biggest opportunities in foodservice.

That’s the challenge we took on in North Carolina, where the Harvest Table Culinary Group worked with leading college foodservice programs to make a dramatic change in what it means to cook, serve and eat a burger. We switched ALL of the ground beef used in every burger and many other recipes to local grass-fed beef while also blended it with chopped mushrooms and other vegetables.

In doing so, we used a proven culinary strategy to achieve a big local and sustainable food change. The “blend” has been used before with conventional meat and lowered the carbon footprint of a burger, with mushrooms also adding umami (instead of salt), texture and moisture to make a tastier and healthier burger. Grassfed meat has been used in college dining, but only occasionally and alongside conventional beef because of cost. Also, grass-fed beef is healthier but has less fat, so some foodservice operations blended in more beef fat. Our approach brought the two together for some remarkable and delicious outcomes.

We also measured everything in our trial:  nutrition, environmental impact, local economic benefit, student satisfaction, and kitchen operations. So, we can know what works and share it with other colleges who might want to make the switch but wonder how or if it’s worth doing.

Our presentation showed:

• How we made the switch to local grass-fed beef…affordably!

• The recipes and culinary techniques we used to get there.

• All the indicators of performance we used.

Here is the transcript of our presentation:

A fill version of the white paper is available HERE.

ACF National Convention: Orlando

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Opening General Session: Lessons I've Learned & My New Favorite Recipe

kicking off ACF National Convention with the 2019 AAC Celebrated Chef! Chef Gale Gand is a nationally acclaimed pastry chef, restaurateur, cookbook author, television personality, teacher, entrepreneur, and mother, who has also been recognized as Outstanding Pastry Chef of the Year by The James Beard Foundation, as well as received numerous other awards and achievements. Chef Gand reveals some of the most important lessons she's learned over her 40 years in the food business, plus her most recent favorite recipe!

Whipping egg whites to stiff peaks

THIS is how you know it’s ready!

Who was the first person to figure out coca could be tasty?

General Session 2: Flavors of Mexico

Chiles of Mexico To define Mexican cuisine is impossible. Mexico is as diverse as it is vast. Within its borders lie rocky mountains, humid jungles, arid deserts, and endless coasts: a stark diversity that forced each region to develop uniquely rich cultural and culinary histories. Discover more about the history of Mexican Cuisine, with Chefs Diego Galicia and Rico Torres, who were recognized as 2017 Food & Wine Magazine’s “Best New Chefs" as co-owners at Mixtli in San Antonio. During this presentation Chef Torres and Chef Galicia will disucss Mexican Chiles from fresh to dry, their flavors and uses of this ingredient for it's many culinary applications.

Chefs Diego Galicia & Rico Torres

Immersive Dining

Taking food beyond the plate, incorporating all of the senses to create a dining experience unlike any other. Learn to be creative with plating dishes using sight, scent, sound, touch and taste to make the dishes come alive and creating a sense of environment. Projection domes, scent cannons, edible paper, fire, liquid nitrogen, dry ice and many more presentation techniques to make the meal unforgettable.

Chef Richard Farina demos a scallop crudo dish

Immersive dining is more exciting with liquid nitrogen!

Main Stage: Eating is an Adventure

Chef, Author, and Restaurateur, Edward Lee shares his insight on the changing landscape of food in America and how the new immigrant cuisines and cultures are driving that change. What will food look like in America for the next generation? What will be the focus? How do we navigate the food world that is changing? Chef will discuss the questions as well as the inspiration for his new book, Buttermilk Graffiti, as he encourages us to not only eat at the trendy Michelin starred restaurants, but the importance to also venture out to experience the small immigrant restaurants that are everywhere in America.

Chef Edward Lee

Key Life Lessons for Personal Sustainability

The mission of this session is for seasoned chefs to share key moments experienced to inspire the importance of “Personal Sustainability”. Chef Beriau, Chef Recinella and Chef O' Palenick have experienced such great careers and feel it's time to start passing on “priceless moments” that have helped them to be successful. Join us as the Chefs discuss important topics and wisdom on topics such as healthy life style choices, stress relief activities, financial stability, continual professional development, and smart career choices.

ACF Demo Stage: Smithfield Culinary

Join Chris Lilly, 2016 BBQ Hall of Fame Inductee, Executive Chef and author as he takes you for a look behind the pit and discusses such topics as pork selection, fuel types, wood types/age, cooking prep and procedures and holding pork when it comes off of the smoker. Sponsored by Smithfield Culinary

Chef Chris illy talks BBQ, sponsored by Smithfield Culinary

ACF Student Team National Championship &
ACF National Student Chef of the Year Competition

Marco Pierre White

Come and experience the man, the myth, the legend, Marco Pierre White! Attendees will be immersed in his discussion followed by the opportunity to submit questions for him to answer immediately following. Please note, strong language is anticipated for this session.

ACF Chef Educator of the Year Competition

American Culinary Classic Competition

ACF Neighborhood Discussion Pods

How to Organize a Successful Culinary Competition: Caralyn House

Mega Trend: Plant Forward Cuisine, Panelists: Jamie Simpson, Frances Gonzalez & Fran Costigan. Moderator: Nina Curtis

Earth to Table: Defining the Next Frontier of Local Cuisine, Farmer Lee Jones

ACF Certified Master Chef (CMC) Panel

Impossible™: Business Bigger than Burgers

Impossible™ is transforming the global food system by turning plants into delicious, nutritious, sustainable meat. Compared to beef from cows, Impossible has a tiny carbon footprint, and meat lovers love it because it is so beefy and juicy. The possibilities for preparations are endless -- if you can do it with ground beef from cows, you can do it with Impossible. In this session, Chef J. Michael Melton is going to show you how to enhance your menu and build your business with this revolutionary product. Come experience what's possible with Impossible. Speaker: Chef J. Michael Melton

From Wasted to Wanted: Using Culinary Innovation to Design Waste out of the Food System

It is well documented that up to 40% of all food grown and produced is wasted. Chefs stand at the forefront of unprecedented change—reducing food waste is increasingly seen as one of the most effective means of combating climate change and food insecurity. As culinary professionals we are uniquely positioned to reduce waste and inspire new awareness simply by leveraging the skills inherent to our craft. Chef Adam Kaye of The Spare Food Co. will educate and inspire by curating a delicious journey into the unseen and under-appreciated to rediscover the lost culinary, nutritional, financial and environmental value in our kitchens, and demonstrate how today's scraps can become tomorrow’s delicious dish.

Chef and Farmer: Taking “Plant Forward” a Step Further

How Chef and Farmers can work together as ambassadors of the Plant Forward trend that advocates more vegetables on the plate. How Chefs can further this message by running a "no-waste" kitchen using every part of the vegetable as an integral aspect of the Plant Forward mindset.

Speakers: Farmer Lee Jones & Jamie Simpson

Networking Events

Harvest Table Culinary Group is proud to have two chefs on this year’s certification list. Congratulations Chefs Jordan Rogers & Christian Froelich.

ACF Rhode Island here here representing!

Aramark chef representation at the 2019 ACF National Convention

ACF Joint Meeting & Chef Showdown

The ACF Rhode Island Chapter and the ACF Epicurean Club of Boston met at Sid Wainer & Son on May 13, 2019 for the monthly meetup and Chef Showdown. Each two-chef team needed to create an amuse bouche and entree using a mystery basket ingredient and pantry ingredients from the Sid Wainer market. The secret ingredient: PORK

Chefs had boneless pork loin, Chinese pork sausage and shaved pork. Pork must be used in both dishes.

Henry Wainer shows of some of his favorite ingredients

Smoked Duck Croistini, herbed goat cheese, cherries & pork cracklings

Apple marinated grilled pork loin, Chinese sausage quinoa pilaf, maple roasted carrot & apple-fennel slaw

Chefs Ray and John with Henry and Allie Wainer.

Chef Chris, Matthew, Bradley, Daniel and Chi

Trophy to be engraved with the winners.

Chef Ray McCue, M.Ed., WCMC, CEC, CHE, President of the ACF Rhode Island Chapter, Chef Matthew Thompson, PCIII, CEC, CCA, Chef Daniel Van Etten & Chef John DiSessa, CEC, AAC, Vice President of the ACF Epicurean Club of Boston

Washoku Recipe Development

The Harvest Table Culinary Group met at High Point University hosted by HPU Dining to develop recipes for authentic Washoku -or Japanese home cooking dishes. The team had the opportunity to work with premium imported ingredients as well as our curated pantry of our locally procured and responsibly sourced ingredients. We also had chefs from AIM Services in Japan teach a training session on Washoku. We heard from our Guests that Japanese cuisine is one of their favorites and they’re looking for more authentic preparations.

Here are a few highlights from our menu:

Appetizers

Edamame
Miso Soup
Temple Garden Chowder
Tempura
Pork or Tofu Yakitori

Entrees

Cabbage Pancake (Okonomiyaki)
Koji Fried Chicken
Grilled Sesame Tofu
Japanese BBQ Grilled Pork Chop
Chicken Katsu
Ponzu Broiled Salmon
Pork Tonkatsu

Sushi

Vegetable Uramaki Sushi Roll
Teriyaki Uramaki Sushi Roll (Mushroom)
Tamago Sushi Roll (egg)
Shrimp Uramaki Sushi Roll

Sides

Sushi Rice
Sauteed Ginger-Garlic Broccoli Rabe
Miso Stewed Eggplant
Togarashi Grilled Carrots & Scallion
Japanese Roasted Wild Mushrooms

Ramen & Bowls

BBQ Mushroom & Broccoli Ramen
Shoyu Shrimp Ramen
Tonkatsu Pork Ramen
Orange Chicken & Soba Noodle Salad
Orange Tofu & Soba Noodle Salad

Bento

Build your own with a variety of appetizers, sushi, soup, entrees and sides!

Miso soup

Tempura

Buckwheat soba noodle salads

The most important thing for us during recipe development is getting feedback from our Guests. We offered the menu to students at High Point University to get their feedback on the new recipes.

The new menu was a hit with all students. We are looking forward to including these new recipes in your menu soon! Thanks to the team of chefs who worked tirelessly to put these materials together.

Barilla Pasta Recipe Development

The Harvest Table Culinary Group met at the University of Rochester hosted by UofR Dining and Barilla Pasta this week to develop new dishes featuring Barilla Pasta. Before getting in the kitchen chefs toured the Barilla Pasta production facility in Avon, NY. The team also heard about some of the new innovative ingredients such as the red-lentil and chickpea pastas.

The following day we gathered in the kitchen. Chefs from across all our Harvest Table sites gathered at the University of Rochester to innovate and ideate new recipes. Here are a few of the highlights:

Pasta Dishes

Pasta Puttanesca

Pulled Chicken Mole Orecchiette with Cojia Cheese & Fresh Lime

Baked Macaroni Casserole

Pesto Salmon with Sundried Tomato Orzo

Chicken Cacciatore

Spaghetti Carbonara

Lasagna

We thought creatively about traditional lasagna fillings and created new plant-forward recipes featuring a freshly prepared, lentil bolognese.

Blended Turkey & Lentil Lasagna Rollup

Parmesan-Basil Lasagna with Lentil Bolognese

Capturing the data from development sessions is one of the most important tasks of the day. Jennifer, our culinary systems analyst keeps the team on track.

Chef Eric plates up his dish

Paperwork is unavoidable!

Jennifer reviews a recipe with Chef Amber

Beef Primal Demonstration

We had a special educational treat during this session -Phil from Headwater Food Hub, stopped by to give us a summary of whole-animal butchery. Our newest partnership with Autumn Harvest Farm, expands our commitment to both locally procured and responsibly sourced in the state of New York.

Thanks to our Chef’s Council team for joining us at this recipe development session. We had representatives from Hoya Hospitality at Georgetown University, University of Rochester Dining, NYU Harvest Table at Third North and High Point University Dining.

Harvest Table Culinary Group Chef’s Council: Chefs Adrianna, Richard, Patrick, Tony, Justin, Matt, Jennifer, Brian, Cait, Jeff, Amber, Jay, Eric, Ron and Matthew.

THANK YOU Barilla for hosting us! Look for these new dishes coming to a Harvest Table restaurant near you!

Jordan Rogers, ACF Certified Executive Chef

Congratulations to Chef Christian Froelich, CEC from Deacon Dining at Wake Forest University, whom this week satisfied all the requirements to become a Certified Executive Chef (CEC®) with the American Culinary Federation (ACF). The Harvest Table Culinary Group has a commitment to culinary certification of those in leadership positions within the culinary brigade. Harvest Table holds a semi-annual training summit allowing chefs to learn and practice toward their selected level of certification.

The Certified Executive Chef (CEC®) displays leadership and excels in managing and motivating employees. A CEC is a skilled, professional chef who manages the kitchen and has demonstrated the knowledge necessary to ensure a safe and pleasurable dining experience by preparing food that is delicious, nutritious and safe to eat. The ACF CEC follows proven business practices ensuring a financially successful operation. Candidates for the CEC have at least five years experience as a Chef de Cuisine, Executive Sous Chef or Chef in charge of food production in a foodservice operation.

The certification process requires CEC candidates to pass three 30-hour classes in food safety, hospitality & food management, and nutrition. Chefs must also take a written exam encompassing all aspects of the culinary arts. The final exam is a 3-hour practical market basked exam. Chefs must craft a three-course menu using all basket ingredients. Within that menu, they must demonstrate classical cooking techniques, knife cuts, and sauce making. The assessment for certification practical testing is divided into four general areas: Safety and Sanitation Skills, Organization, Craftsmanship Skills, and Finished Product Skills. The candidate’s skills are evaluated during the examination period through frequent monitoring by three certification evaluators. The practical examination is scored overall as pass or fail. Points are calculated in various areas, and a total numerical score is calculated. A total averaged a score of 75% (75 points) or better is considered passing.

Chef Rogers has trained with the Harvest Table Culinary Group throughout the last year to prepare for this exam. He now proudly wears the credentials of CEC and joins an elite group of peers. As with all certified chefs, Chef Rogers is now a mentor for the sixteen other Harvest Table chefs currently studying in pursuit of certification this coming year.

Seafood Course

Salad Course

Chicken Course

Please join Harvest Table Culinary Group in congratulating Chef Rogers on this milestone accomplishment in his career as a culinarian!

MenuDirections 2019

MenuDirections is the only culinary-focused and networking event for all noncommercial foodservice segments. Leaders focused on the noncommercial segment lead an agenda designed around the food & culinary, tech & innovation and data & analysis.

MenuDirections conference is organized by Winsight, a leading B2B information services company focused on the food and beverage industry, providing insight and market intelligence to business leaders in every channel consumers buy food and beverage – convenience stores, grocery retailing, restaurants and noncommercial foodservice – through media, events, data products, advisory services, and trade shows.

The Harvest Table Culinary Group had members from across our portfolio attend to stay current on industry trends. Here are some of the things we learned about:

From Noma to K-12: How a High-end Chef is Tackling Noncommercial Foodservice

Peter Romeo, Editor-at-Large, Winsight Media
Dan Giusti, Founder, Brigade

Brigaid founder, and former Head Chef of Noma in Copenhagen (perennially named the best restaurant in the world), Dan Giusti discusses his transition from the restaurant world to K-12 school foodservice.

Annual State of the Foodservice Industry

Joe Pawlak, Managing Principal, Technomic

Technomic’s Joe Pawlak lays out the economic drivers, consumer demands and legislative landmines impacting the noncommercial segments today.

Potatoes: Your Plant-Forward Performance Food

RJ Harvey RDN, CEC, Global Marketing Manager, Foodservice, Potatoes USA

How many ingredients are an indigenous part of almost every global cuisine? Now how many of those are plant-based? Gluten-free? A strong source of potassium, fiber, complex carbohydrates and other nutrients that are essential for both athletes and everyday performers alike? Potatoes check every box. This session will focus on innovative uses for potatoes to build healthier and more globally inspired menus across all dining needs and dayparts. We will showcase several innovative techniques and share tastings of these delicious dishes, taking inspiration from Latin America, the Middle East, Asia and India. Prepare to have your eyes opened to the amazing possibilities with potatoes that go far beyond baked, mashed and fried.

Potato Tostone with Guacamole & Coja

Building a Plant-Forward Menu with Lentils

Amber Johnson, Manager of Market Promotion, Lentils.org
Marie Molde, RD, Account Manager, Registered Dietitian, Datassential
Chef James Bickmore-Hutt, Corporate Chef, Lentils.org

Consumers are continuing to move toward plant-forward eating. This session explores the latest trends driving the plant-forward movement impacting your operation. From shifting consumer eating patterns, next-gen health and wellness notions, and emerging flavors and inspirations from around the world - we’ll review the important role lentils play in satisfying your customer’s interest in plant-forward menu items. Join this exciting session to identify how to offer and execute your plant-forward strategy harnessing the craveability and plant-power of lentils. Through the eyes of consumer data and a culinary demonstration, we will explore flavor-building strategies and on-trend applications of lentils in plant-animal blends and power bowls.

Sustainability: Meeting the Needs of Today's Diners and Protecting the Diners of the Future

Ferd Hoefner, Senior Strategic Advisor | Speaker, National Sustainable Agriculture Coalition

Sustainability is the responsibility of all members of the food community, from farmers and laborers to foodservice operators and consumers. How does noncommercial foodservice fit in? What is its unique responsibility and contribution to the growth of the sustainable agriculture community?

Sustainability in Action

Pat Cobe, Senior Editor | Moderator, Restaurant Business Magazine and FoodService Director Magazine
Keith Soster, Director of Sustainability, University of Michigan
Steve Solomon, Foodservice Channel Director, Mushroom Council
Abigail Darwin, Senior Health Promotion Student, University of Georgia College of Public Health

Best-in-class noncommercial operators discuss how they further a sustainable mission in their operations, including strategies, return-on-investment, and innovative, outside-the-box practices.