{"id":525479,"date":"2021-08-09T12:03:17","date_gmt":"2021-08-09T16:03:17","guid":{"rendered":"https:\/\/www.marketnewsdesk.com\/index.php\/kelloggs-new-chef-in-residency-fellowship-to-provide-opportunity-for-black-chefs-and-spark-the-future-of-food\/"},"modified":"2021-08-09T12:03:17","modified_gmt":"2021-08-09T16:03:17","slug":"kelloggs-new-chef-in-residency-fellowship-to-provide-opportunity-for-black-chefs-and-spark-the-future-of-food","status":"publish","type":"post","link":"https:\/\/www.marketnewsdesk.com\/index.php\/kelloggs-new-chef-in-residency-fellowship-to-provide-opportunity-for-black-chefs-and-spark-the-future-of-food\/","title":{"rendered":"Kellogg’s new Chef in Residency Fellowship to provide opportunity for Black chefs and spark the future of food"},"content":{"rendered":"
\n

PR Newswire<\/p>\n<\/p><\/div>\n

\n

\n BATTLE CREEK, Mich.<\/span>, Aug. 9, 2021<\/span> \/PRNewswire\/ —\u00a0<\/b>Christopher Williams<\/span> was fully immersed in his job as a pastry chef and instructor for Whole Foods when an email about Kellogg Company’s new Chef in Residency Fellowship popped into his inbox.<\/p>\n

\n

\n
\n \"Christopher
\n <\/a>\n <\/p>\n<\/p><\/div>\n

In a recent blog post, he shares what this experience means to him and the future of food.<\/p>\n

\n
\n Social K: Kellogg Company Blog<\/a>
\n
\n <\/b>
\n By Christopher Williams<\/span><\/b>
\n
Chef in Residency, Kellogg Center for Innovation<\/p>\n

I grew up on the South Side of Chicago<\/span>.<\/p>\n

My background in cooking started at a very young age, because my parents made it a mission to expose my siblings and me to food in so many ways. My mother has run a catering business for more than 20 years and I used to help her in the kitchen.<\/p>\n

I officially started my professional culinary journey in my sophomore year of high school. I entered competitions that led me to pursue an education in baking and pastry arts.<\/p>\n

Baking has taken me all over the world, from my early college days at Johnson<\/span> and Wales<\/span> in Denver<\/span> to Chicago’s<\/span> world-famous Walnut Room restaurant, which is located inside Macy’s in downtown Chicago<\/span>. I even got to study and work abroad at a five-star Michelin restaurant in Spain<\/span>. <\/p>\n

I spent the bulk of the last decade working full-time as a pastry chef and trainer for Whole Foods.<\/p>\n

I love new challenges and opportunities that help me learn and grow my career.<\/p>\n

So, when one of the directors at Washburn Culinary Institute (where I completed my baking and pastry degree) sent out an email late last year about a new yearlong Chef in Residency Fellowship that Kellogg Company was starting, in part to bring more Black chefs into research and development, I perked up.<\/p>\n

Being African American, it’s just really great to know that Kellogg wants to embrace Black people and culture through the culinary arts and help me go a new direction in my career. <\/p>\n

I arrived at the W.K. Kellogg Institute for Food Technology in Battle Creek, Mich.<\/span>, in late March \u2013 and was immediately wowed. I never knew what research and development was in the food industry or what it could be like. I had no idea that huge food companies like Kellogg had such dedicated, cutting-edge resources.<\/p>\n

But we do \u2013 and it has been an incredible first few months.<\/p>\n

It’s an education, both for me and the company. We’re learning about new tastes, ingredients and flavors. We want to introduce people to a whole new world of food that Kellogg is embracing wholeheartedly.<\/p>\n

For example, Fonio (phone-E-O).<\/p>\n

I’d never heard of it or worked with it, but it’s a grain that cooks similar to quinoa. Nowadays, there are a lot of African American people who are heavy into plant-based eating and want to know what it’s like to eat some of these foods. They’re seeking out Fonio as an alternative. <\/p>\n

If we can prepare it in multiple ways, then why not include it in some innovative new Kellogg foods?<\/p>\n

I’m excited that our second Chef in Residency, Shanel DeWalt<\/span>, joined our team earlier this month. <\/p>\n

Shanel is a Michigan<\/span> native with impressive culinary and entrepreneurial experience, including a partnership she established with Detroit Food Academy to create Detroit’s<\/span> first ever Teen Cooking Competition. She has already brought a lot positive, creative energy to our Kellogg kitchen and I’m excited to explore the foods of Black cultures with her. <\/p>\n

The entire experience gives me so much energy each day. Who knows? Maybe we’ll help create a new Kellogg food that we’ll see on store shelves someday.<\/p>\n

I’d like to thank Kellogg for offering us the opportunity.<\/p>\n

Now, back to experimenting!<\/p>\n

\n About Kellogg Company<\/b>\n <\/p>\n

At Kellogg Company (NYSE: K), our vision is a good and just world where people are not just fed but fulfilled. We are creating better days and a place at the table for everyone through our trusted food brands. Our beloved brands include Pringles\u00ae, Cheez-It\u00ae, Special K\u00ae, Kellogg’s Frosted Flakes\u00ae, Pop-Tarts\u00ae, Kellogg’s Corn Flakes\u00ae, Rice Krispies\u00ae, Eggo\u00ae, Mini-Wheats<\/i>\u00ae, Kashi\u00ae, RXBAR<\/i>\u00ae, MorningStar Farms<\/i>\u00ae and more. Net sales in 2020 were approximately $13.8 billion<\/span>, comprised principally of snacks and convenience foods like cereal, frozen foods, and noodles. As part of our Kellogg’s\u00ae Better Days<\/i><\/a>\u00a0<\/i>purpose platform, we’re helping to end hunger and are committed to creating Better Days for 3 billion people by the end of 2030. Visit www.KelloggCompany.com<\/a>\u00a0or www.OpenforBreakfast.com<\/a>.<\/p>\n

\n

\n
\n \"Kellogg
\n <\/a>\n <\/p>\n<\/p><\/div>\n

\n \"Cision\" View original content to download multimedia:https:\/\/www.prnewswire.com\/news-releases\/kelloggs-new-chef-in-residency-fellowship-to-provide-opportunity-for-black-chefs-and-spark-the-future-of-food-301351144.html<\/a><\/p>\n

SOURCE Kellogg Company<\/p>\n<\/p><\/div>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

PR Newswire BATTLE CREEK, Mich., Aug. 9, 2021 \/PRNewswire\/ —\u00a0Christopher Williams was fully immersed in his job as a pastry chef and instructor for Whole Foods when an email about Kellogg Company’s new Chef in Residency Fellowship popped into his inbox. In a recent blog post, he shares what this experience means to him and the future of food. Social K: Kellogg Company Blog By Christopher Williams Chef in Residency, Kellogg Center for Innovation I grew up on the South Side of Chicago. My background in cooking started at a very young age, because my parents made it a mission to expose my siblings and me to food in so many ways. My mother has run a catering business for … <\/p>\n

Continue reading “Kellogg’s new Chef in Residency Fellowship to provide opportunity for Black chefs and spark the future of food”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-525479","post","type-post","status-publish","format-standard","hentry"],"yoast_head":"\nKellogg's new Chef in Residency Fellowship to provide opportunity for Black chefs and spark the future of food - Market Newsdesk<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.marketnewsdesk.com\/index.php\/kelloggs-new-chef-in-residency-fellowship-to-provide-opportunity-for-black-chefs-and-spark-the-future-of-food\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kellogg's new Chef in Residency Fellowship to provide opportunity for Black chefs and spark the future of food - Market Newsdesk\" \/>\n<meta property=\"og:description\" content=\"PR Newswire BATTLE CREEK, Mich., Aug. 9, 2021 \/PRNewswire\/ —\u00a0Christopher Williams was fully immersed in his job as a pastry chef and instructor for Whole Foods when an email about Kellogg Company’s new Chef in Residency Fellowship popped into his inbox. In a recent blog post, he shares what this experience means to him and the future of food. Social K: Kellogg Company Blog By Christopher Williams Chef in Residency, Kellogg Center for Innovation I grew up on the South Side of Chicago. My background in cooking started at a very young age, because my parents made it a mission to expose my siblings and me to food in so many ways. 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