Kayleen Vander Veen, chef and quality control supervisor for Central, recently graduated from the Culinary Enrichment and Innovation Program as part of the Culinary Institute of America and Hormel Foods.
The focus of the program is to lead teams, organizations and companies in advancements in culinary direction, new product development and menu innovation. The program also teaches the chefs how to be skilled in anticipating changing consumer palates and lifestyles and managing diverse employees.
While in the program, Vander Veen worked one-on-one with some of the country’s best culinary teachers and industry thought leaders, many of whom are instrumental in changing culinary standards. There is no comparable culinary management program available in the industry.
In a statement, Dennis Goettsch, vice president of marketing at Hormel Foods and the program’s co-founder, said, “The program is delivering exactly what we’d hoped. In addition to establishing lasting friendships that will serve them well as they progress in their leadership roles, these chefs are better prepared to strengthen their own organizations and build a stronger, more thoughtful culinary industry for the future.”
