Hinnerk Von Bargen

Hinnerk von Bargen, CHE, is the author of “Street Foods” (Wiley, 2015). He holds a Master Chef certificate from the Hotel School in Hamburg and has been an associate professor at the Culinary Institute of America (CIA), San Antonio, since 2009. Previously, he taught at the CIA’s main campus in Hyde Park, NY, for 10 years. Additionally, von Bargen works with leading food companies to create new products. He has been featured in The New York Times, Women’s Health, Men’s Health, and other periodicals, as well as in “Culinary Boot Camp” (John Wiley & Sons, 2006). He can be reached at Hinnerk.VonBargen@culinary.edu.

Hand-Held Meals and Snacks: Where Global Flavors Meet On-the-Go Convenience

Global flavor grab-and-go foods are growing in both popularity and authenticity

David Feder , RDN Hinnerk Von Bargen

October 31, 2025

Discover how global and ethnic flavors are transforming hand-held meals and snacks into one of the fastest-growing food trends, with insights from Chef Hinnerk Von Bargen of the Culinary Institute of America.

Ethnic Flavors–Beyond Authenticity

David Feder , RDN Hinnerk Von Bargen

January 30, 2025

Interview with Professor Hinnerk Von Bargen of the Culinary Institute of America, San Antonio, and his wife, Ming Qian Von Bargen, owner of three San Antonio restaurants.

Joined in Tasty Matrimony: Flavor Fusion

Hinnerk Von Bargen

David Feder , RDN

January 23, 2023

Professor Hinnerk Von Bargen of the Culinary Institute of America, San Antonio, shares his expertise on the trends and techniques that marry together seemingly disparate culinary styles and flavors in order to create new products with a flavor synchronicity that is greater than the sum of its parts.

Catching Up with the Creative Craft of Condiments

Condiments typically feature a supportive flavor, a thickener and/or a liquid, seasoning, and mouthfeel enhancers, all built on a base platform

Hinnerk Von Bargen

April 8, 2021

Whether a hot condiment such as Tabasco, sriracha, or gochujang gets folded into the coating for hot and “sexy” chips or into a newly crafted fiery dip, or if the goal is a dressing, a splash, or a pour of flavorful expression, condiments are trending big.

Product Developers Take to the Streets for New Flavors and Trends

Street food is ideal for a mobile, on-the-go concept or a quick economical meal

Hinnerk Von Bargen

November 19, 2020

Epicurean thrill seekers appreciate a noisy, hustling and bustling street kitchen, a hawker center, or a food trailer park just as much as the comfortable and sophisticated atmosphere of a fine dining restaurant. In today’s “grab-and-go” world, stay-at-home consumers are seeking that same level of culinary excitement and stimulation of all senses.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Once targeted at athletes, active nutrition products with benefits like energy, focus, hydration, and protein are now winning over everyday consumers seeking support for their busy lifestyles.

Hinnerk Von Bargen

ARTICLES

Hand-Held Meals and Snacks: Where Global Flavors Meet On-the-Go Convenience

Ethnic Flavors–Beyond Authenticity

Joined in Tasty Matrimony: Flavor Fusion

Catching Up with the Creative Craft of Condiments

Product Developers Take to the Streets for New Flavors and Trends

Unlock the Future of Food and Beverage Innovation

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