Being a leader in the culinary industry requires more than expert food skills. Chefs who oversee teams and operations must be accomplished at everything from pivoting with changing eating behaviors to fostering care among diverse employees. It’s for these reasons that the Culinary Enrichment & Innovation Program (CEIP) was created. Today, this personal development opportunity for chefs continues to advance the careers of program graduates.

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A PROGRAM FOR PROVEN CHEFS

In addition to receiving Continuing Education Units, participants become members of the Hormel Circle of Innovation upon completing the program. This elite group of chefs establishes an ongoing network of learning and dialogue with the CIA, Hormel Foodservice and CEIP alumni.

Throughout the program, selected participants are able to grow their skills by:

• learning from culinary specialists in the classroom
• perfecting techniques in kitchens alongside other chefs
• visiting elite back-of-house operations across the country

A major benefit of this program is its exclusivity. While hundreds of chefs apply, only twenty are chosen to attend. Interested chefs can apply at ceipinfo.com. Hormel Foods Corporate Chef Barry Greenberg is a CEIP graduate of 2018. “It’s hard to put into words how valuable this program is,” says Chef Barry. “It’s hard to compare to anything else.”

The Culinary Enrichment & Innovation Program gives chefs a chance to advance their skills and further their careers.

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THREE SESSIONS THROUGHOUT ONE YEAR

The CEIP occurs at CIA campuses over a 12-month period—first in April, then October, then in April of the following year. Each three-day gathering is centered around topics chosen to grow specific skill sets.

Session One: Contemporary Flavors & Techniques

In the first gathering, participants deepen their understanding of flavor and its profit potential within the context of today’s cuisines.

Participants are able to:

• explore the relationship and interplay between the five senses
• visit a local farmstead to enjoy farm-to-table culinary experiences
• learn novel approaches to developing flavor, preserving nutrients and creating new products

Session Two: Health & Wellness

In the second gathering, participants will strengthen their knowledge of healthy cooking and wellness beyond nutrition.

Among other activities, participants will:

• explore ways to incorporate more nutritious ingredients into desserts
• modify recipes to reflect the growing number of dietary restrictions
• examine topics related to the wellness and mental health of staff

Session Three: Leadership & Innovation

In the final gathering, participants sharpen their leadership skills while exploring the changing face of food and cooking methods.

Participants can expect to:

• explore proven strategies for sparking creativity
• learn critical subject matter in presentations by foodservice leaders
• tour of some of the most prestigious operations in New York City with the opportunity to converse and learn from their chefs

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JOINING THE CIRCLE

In addition to receiving Continuing Education Units, participants become members of the Hormel Circle of Innovation upon completing the program. This elite group of chefs establishes an ongoing network of learning and dialogue with the CIA, Hormel Foods and CEIP alumni.

“If this program doesn’t inspire you, I don’t know what will,” says Chef Barry. “The experience is invaluable. It cements your ability to talk about culinary in a way that gives you confidence to feel good about where you stand as a chef and culinarian.”

Interested chefs can apply at ceipinfo.com

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