Renowned Chef Charlie Baggs is the founder and creative fire behind Charlie Baggs Culinary Innovations. Starting in 1999, with his focus of integrating an innovative and quality approach that ensures every client meets their culinary business goals, Chef Charlie has led this labor of love to become the food industry’s premium consulting practice. His passion for cooking goes back to his childhood in Indiana when he first learned how to make biscuits and gravy at the feet of his father.
Armed with a degree from Purdue University in Hotels, Tourism and Restaurant Management, Charlie continued his higher education in the art and business of cooking by graduating with honors from the Culinary Institute of America. He then honed his skills working in some of America’s top kitchens including: Ambria, Spiaggia, Marriott Hotels, Walt Disney. Though already an expert saucier and master of all cooking techniques, Chef Charlie and his staff are continually learning and growing. So along with knowing Ideation Facilitation, Retort Technology, Ready to Eat (RTE) Foods and Aseptic Technology, he is an expert in Ethnic Cuisine, Dry Seasoning Blends; Bakery; Fine Dining, Marinating System; Deli; Food Service Segments, Breading and Coatings; Sauce Applications and Formulations.
When not cooking up magic in his kitchen, Charlie enjoys helping teach Boy Scouts how to plan and cook meals around a campfire. A big believer in the concept of giving back, Chef Charlie is an Adjunct Professor at Purdue University, where he taught a course in “Culinary Arts for the Food Scientist” within the Food Sciences Department. He and his team also train students from Illinois Institute of Technology in Culinology and Product Development. From his culinary center headquarters to his clients’ kitchens to training his next protégée, he can always be found bringing his passion for cooking to life.
As a nationally recognized expert in the industry, he has also been a Distinguished Speaker for The Institute of Food Technologists and has shared his expertise as a speaker at the Annual Conferences of the National Restaurant Association and The Research Chefs Association. He and his team also conduct virtual culinary training sessions via webinar from his kitchen. Now his team is focused on sustainable salmon, working with Aqua Bounty to help spread the word. We want to supply the world with the best tasting, fresh and delicious sustainable salmon.