A Chef Speaks! Q&A with Campbell’s Senior Chef David Landers
Campbell’s Culinary & Baking Institute merges menu trends with food formulation.
Prepared Foods’ Food for Thought is a feature interview series involving food company R&D professionals, nutritionists, research chefs and other industry executives. In this edition, Food for Thought talks with David Landers, senior chef for Campbell Soup’s Culinary & Baking Institute. Landers and Thomas Griffiths, CCBI vice president, outlined Campbell’s 2014 Culinary TrendScape report in a featured talk at the Research Chefs Association meeting in Portland in mid-March.