Founder of Calvetti Culinary Creations, Jamie Calvetti, was recently featured in a Company Profile article over at The Meating Place
“I’m building a moat around my business,” he says of the technologies, partnerships and people he has hired to strengthen his business. That included forming an R&D-centric culinary group, eventually called Calvetti Culinary Creations (CCC). The team includes Carlos Chavez, vice president of operations and R&D, who brings more than 20 years of industrial engineering experience; Chef Jose Ibarra, who has 20 years of experience as an Executive Chef in country clubs and food manufacturing; and Chef Patrick Guillou, with more than 40 years of culinary and fine-dining restaurant experience along with work in sous vide, foodservice and airline food manufacturing.
Read the full article at The Meating Place >
The travel and hospitality industries go together like surf and turf, but one of them is improving their food service leaps and bounds over the other.