Leaders from The Culinary Institute of America and Ventura Foods have announced an expansion of their partnership built upon mutual dedication to the science of food research and menu development for the foodservice industry.

The decade-long relationship has focused on extending foodservice education, product and process development, and culinary research offered through the Ventura Foods Center for Menu Research and Development at The CIA's campus in California, according to a news release. The center recognizes menu research and development as critical educational components for professional chefs.

"We are proud to partner with the Culinary Institute of America and contribute to training the chefs of tomorrow, whom we've supported by endowing a state-of-the-art culinary training facility and through the work of Professor Chris Loss," said John Buckles, executive vice president, Sales and Marketing, for Ventura Foods.

Over the last 10 years, Ventura Foods has actively partnered with the CIA through the sponsorship of the Worlds of Flavor conference, providing student scholarships and hiring graduates from the CIA. In addition, Ventura has supported applied research surrounding sustainability, and the connections between health, wellness and food choices.

Read more about training initiatives.

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