Culinary Center of
Excellence
April 2013
1
Culinary Center of Excellence
Michael Braden
• GMI Time
– 12 years – Brands on the Go
• Education
– Culinary Arts Diploma – Oklahoma State University
– BS – Finance – Oklahoma State University
– M.Ed. – Human Resource Development – University of Minnesota
• Experience Prior to GMI
– 20 + years Experience as a chef in large hotels, fine dining restaurants,
contract management foodservice and individual restaurants
• Expertise
– Training and development, flavor development, recipe development,
foodservice operations
-Confidential – for GMI/ITQ Use Only -
2
Culinary Center of Excellence
Amy Lawson
• GMI Time
– 6 years (with 4.5 years split between Meals and Baking R&D)
• Education
– BS – Hotel/Restaurant Management with strong Culinary focus – UW- Stout
• Experience Prior to GMI
– 7 years Catering Production/Management – Lakeview Foods, LLC.
– 2 years (PT) Culinary Instruction Assistant – Cooks of Crocus Hill
– 6 years Back of House Production/Hotel Management - Darden Holdings,
GrandStay Hotels, P.R.O.M. Catering (Senior PGA Golf Tournaments-Baltimore,
MD)
• Expertise
– Recipe development, recipe writing, sauces/bases, sweet-savory pairings,
inventory management, advanced microwave (dielectric) sciences
-Confidential – for GMI/ITQ Use Only -
3
Culinary Center of Excellence
Brian Sadowski
• GMI Time
– 1.5 yrs (Culinary Team)
• Education
– MBA - Accountancy
– Associates - Culinary Arts
– MS - Food Science
• Experience Prior to GMI
– 4+ yrs Franchise Owner/Operator
– 4+ yrs Baker Training Specialist @ Panera Bread Company
– 2+ yrs Line Cook(Multiple Restaurants) and Catering Chef @ The Patina
Restaurant Group of Los Angeles
– 4+ yrs Back of House – Line cook, prep cook, garmengie, catering, commissary
• Expertise
– Franchise operations, Quick Service Restaurant operations, tolerance testing,
recipe development
-Confidential – for GMI/ITQ Use Only -
4
Culinary Center of Excellence
Julie Hinderks
• GMI Time
– 10.5 years
• 9 years Betty Crocker Kitchens – Brand Support
• 1.5 years Culinary
• Education
– BS – Foodservice Administration – UW - Stout
– MS – Food Science and Nutrition – UW - Stout
• Experience Prior to GMI
– 8 yrs New Product Development, R&D - IDQ Companies
– 4 yrs Nutrition – North Memorial Medical Center
– Back of House Experience – Chi Chi’s, Concordia Language Villages, Dayton’s
Restaurant Division, Catering
• Expertise
– Quick Service Restaurants (QSR), franchise systems, project management,
recipe development, recipe/website integration
-Confidential – for GMI/ITQ Use Only -
5
Culinary Center of Excellence
Monica Coulter
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GMI Time
– Corporate Chef
2004 - present
– Sensory Scientist
2003 - 2004
Education
– MS - Nutrition, Food Science - Texas Woman’s University
– Assoc. - Occupational Studies - The Culinary Institute of America
– BS, Foods and Nutrition - The University of Louisville
Experience
Culinary
– Developmental Chef, Bush Boake Allen, Seasoning Division, Dallas, TX
– Associate Cookbook Editor, The Culinary Institute of America
– Culinary Externship, the Arizona Biltmore
– Contract Food Management: Sullivan College, American Red Cross Regional Center
– White table cloth restaurant: The Chapel Enterprises Inc.
Education
– Food Service Operations and Food Service Systems Management courses, University of Minnesota
– Lecture courses: Sanitation, Nutrition, Cost Controls, Facilities Planning, Kitchen Supervision, Art Institute of
Houston
– Lecture courses: Sanitation, Nutrition, Nutritional Cuisine, The Culinary Institute of America
Sensory
– Coordinator, Sensory Center, University of Minnesota
– Sensory Lab Manager, Texas Women’s University
Expertise
– Culinary arts, K-12/school foodservice, nutrition/healthy eating
-Confidential – for GMI/ITQ Use Only -
6
Culinary Center of Excellence
Nicklas Frolander
• GMI Time
– 6.5 years (Culinary)
• Education
– AS – Baking and Pastry (Sweden)
– AS- Culinary arts (Sweden)
• Experience Prior to GMI
– 5 years Product Development (Lund’s & Byerly’s: Deli, Bakery, Meat, private
label)
– 15 years of restaurant and Hotels experience around Europe and USA,
– Business and Back of House experience 13 years of owning a catering
Company, taught culinary and baking, competed internationally in culinary
competitions
• Expertise
– Operations in independent restaurants and commercial food management
companies, small to medium scale manufacturing plants, recipe development,
flavor compositions and development, interactive media and technology
-Confidential – for GMI/ITQ Use Only -
7
Culinary Center of Excellence
Rita Duggan
• GMI Time
– 4 ½ years
• Education
– Associates degree Orange Coast College
– Apprenticeship The Cub Room, NYC
• Experience Prior to GMI
– 10 years front of house restaurant experience - server, a bar tender, a bar
manager and a front of house manager
– 3 years restaurant management
– 12 years pastry chef C’est Si Bon Bakery, Corona Del Mar, CA
– 10 years owner operator Ritacakes wedding cakes and specialty desserts
– 8 years teaching Baking and Pastry at Cypress College, Anaheim, CA
– 5 years Corporate Chef Elite Associates, Food Broker/General Mills in
Southern CA
• Expertise
– Baking and pastry, culinary educator
-Confidential – for GMI/ITQ Use Only -
8
Culinary Center of Excellence
Sonja Kehr
• GMI Time
– 7 years (Culinary)
• Education
– BS– Culinary Management – Art Institutes International – In Process
– AAS– Culinary Arts University of Toledo
– Cook’s Apprenticeship – American Culinary Federation
– Certified Dietary Manager’s Program; Certifications as Executive Chef, Sous Chef, Dietary
Manager and Food Management Professional
• Experience Prior to GMI
– 27 years of Foodservice industry experience
– Independent College and University Foodservice, 33,000 meals per day / 22.4 million in sales
– Hospital/healthcare –Cafeteria, Patient Food, Commissary, Mobile Meals, Catering
– Private Country Clubs – Customization, Catering, Training, Lead Chef
– Convention Centers - Catering & Bakeshop, largest service 6000 per meal, 3 day convention
– Display cooking – Open Kitchen, Media Events
• Expertise
– Training, troubleshooting recipes and product performance, flavor evaluation, forecasting,
catering, recipe standardization, menu engineering
-Confidential – for GMI/ITQ Use Only -
9
Culinary Center of Excellence
Theodore Osorio
• GMI Time
– 8 years with GM
• Education
– AOS Culinary Arts from Culinary Institute of America
– Certified Executive Pastry Chef (C.E.P.C.)
• Experience Prior to GMI
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12 years hotel experience
3 years contract management experience
5 years fine dining experience
2 years catering
2 years competition – James Beard Award Winner
• Expertise
– Recipe development, fine chocolates and decorations, fine pastries, petit
fours, operator trainings
-Confidential – for GMI/ITQ Use Only -
10
Culinary Center of Excellence
Timothy Trainor
• GMI Time
– 14.5 Years
Big G Pilot Plant
Betty Crocker Desserts R&D
Foodservice Dry Mix & Batters R&D
BOTG Culinary Team
2 years
2 years
1.5 years
9 years
• Education
– A.A.S Culinary Arts
– Baking Certification - AIB
– Criminology – UNI
2 years
2 years
3.5 years
• Experience Prior to GMI
– Country Club Chef
– Hy Vee Food Stores
– Best Buy Sales
3 Years
9 years
2 years
• Expertise
– Processing implementation, plant start up, baking, menu development, QSR & CStores
-Confidential – for GMI/ITQ Use Only -
11
Culinary Center of Excellence
Vicki Andersen
• GMI Time
– 23 years (6 years in Culinary)
• Education
• Experience Prior to GMI
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2 years -Bringer’s (a New Venture General Mills started in 1990);
4 years – Employee Benefits;
8 years -Retail Marketing;
4 years – Consumer Insights;
4 years -Licensing and Betty Crocker Kitchens
• Expertise
– Input Recipes into Iris Recipe System
– Manage the Culinary Center Calendar - Scheduling time for Chefs, R&D, Sales
in Culinary Center
-Confidential – for GMI/ITQ Use Only -
12