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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.
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:
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.
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.
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:
“The experience cements your ability to talk about culinary in a way that gives you confidence about where you stand as a chef.”
–Chef Barry Greenberg
In the second gathering, participants will strengthen their knowledge of healthy cooking and wellness beyond nutrition.
Among other activities, participants will:
In the final gathering, participants sharpen their leadership skills while exploring the changing face of food and cooking methods.
Participants can expect to:
“The chefs can implement the things they’ve learned, not just from the program but also from other chefs within the program.”
–Blake Flores, Director of Marketing at Hormel Foodservice
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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