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Overhead view of Asian-inspired rice bowls, bao buns, shrimp, chicken, fresh vegetables, and chopsticks arranged on a dark wooden table.

UPFs: The Culinary Science View

Internationally accomplished chef Professor Hinnerk Von Bargen, of the Culinary Institute of America in San Antonio, shares his unique perspectives on the UPF controversy.

David Feder , RDN

June 9, 2026

In an insightful interview at the Culinary Institute of America, Chef Hinnerk Von Bargen challenges the negative perception of "ultra-processed foods." He highlights the importance of multi-step processing through examples like sourdough and tofu, emphasizing that these practices enrich our culinary culture and nutrition.

King & Prince Seafood Hires Chef

King & Prince Seafood adds Chef Brett Smith to R&D, innovation team.

August 15, 2014

King & Prince Seafood, Brunswick, Ga., hired Brett Smith as a corporate chef and member of the company’s research and development team

Handy New Culinary Director

Handy International announced that Joseph Ascoli has recently joined the company as director of Culinary Development.

July 3, 2014

Prior to joining Handy, Ascoli led the culinary development at Kettle Cuisine for six years.

Dunkin' Names Executive Chef

Dunkin’ Brands Group Inc. announced Jeff Miller as the company’s new executive chef and vice president of Product Innovation.

July 3, 2014

A chef who has spent more than 11 years with Dunkin’ Brands, Miller has been responsible for the company’s strategic menu and product development.

Takasago Names Culinary Specialist

Takasago Americas announced the appointment of Chef Stefan Strehler as culinary specialist.

June 18, 2014

Most recently, Strehler was the senior development chef at Givaudan.

A Chef Speaks! Q&A with Campbell’s Senior Chef David Landers

Campbell’s Culinary & Baking Institute merges menu trends with food formulation.

April 11, 2014

In this edition, Food for Thought talks with David Landers, senior chef for Campbell Soup’s Culinary & Baking Institute.

Corporate Chef Perspective

Prepared Foods talks about food trucks and street food with Christopher Hansen, corporate executive chef at OSI Group LLC, Aurora, Ill. OSI is a global processor-supplier of prepared meat proteins, entrées and side dishes.

January 23, 2014

What’s most important is to respect the recipe and idea—and replicate the ingredients and the method of preparation.

Christie Cookie Names Corporate Chef

Tony Schmidt will serve as corporate chef and southeast regional sales manager at Christie Cookie.

December 2, 2013

Schmidt is a 2002 graduate of the Culinary Institute of America in Hyde Park, N.Y., with almost 10 years of business and chef experience, as well as a degree in Hospitality Management and Masters in Business Administration.

Wixon Names Corporate Chef

The new hire brings more than 25 years of experience to the role.

November 19, 2013

Wixon Inc. has hired Steve Padley as corporate chef.

Reser’s Gets Okay for Orval Kent Takeover

November 17, 2011

The U.S. Bankruptcy Court for the District of Delaware accepted the bid from Reser’s Fine Foods Inc. to purchase substantially all of the assets and operations of Chef Solutions Inc.

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: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.