Here’s To The Next Generation

At Edlong, we passionately believe it’s important to support culinary professionals entering the industry, and ensure they have the tools they need to learn, grow and succeed. That’s where our flavors come in. They can play a significant role in helping young professionals combine the sensibilities of the culinary arts with the science of food product formulations. After all, the food industry’s success depends on our collective ability to respond to, and encourage, consumers’ ever-changing tastes and preferences. Edlong can be a vital resource in meeting that goal.

That’s why we couldn’t be prouder of our partnership with the Culinary Institute of America (CIA), the world’s premier culinary college. The highlights of that partnership include:

  • In 2016, Edlong started a significant monetary contribution to future chefs actively seeking a Culinary Science Degree. The Edlong Dairy Technologies Scholarship, in honor of Eugene L. Rondenet, will award two $5,000 scholarships during each of the next ten years. Our recipients in 2017 were Charolette Browder and Timothy Tennell.
  • On March 23, Laura Enriquez, Edlong VP of R&D Applications, and Robert Adams, Senior Flavorist, teamed with CIA Culinary Science Instructor Chef JJ Lui for a video conference-enabled flavor creation and application session for CIA students. This included hands-on student lab work with flavor compounds, and applied flavor tasting.
  • Edlong has an active summer internship program which provides learning and development opportunities to students interested in all areas of culinary food science as well as food product development, marketing and manufacturing. One of our 2017 interns, Austin Kissel, is a student at CIA; his internship focused on creating Gold Standard recipes using Edlong flavors. We’re delighted that he has returned to Edlong for summer 2018.
  • We recently were a proud sponsor of CIA’s 20th annual international conference and festival. Held at their Greystone campus, in Napa Valley, CA between April 18 and April 20, the conference’s theme was
    Legends of Flavor: World Cuisines, Immigrant Kitchens, and the Future of American Food.
  • We continually work with the CIA to develop curriculum specific to flavors for their food science students. Later this year, Edlong chefs and scientists will teach classes on the origins of our flavors, including how they are created, to help students understand the complexities of dairy flavors.

Topics: Culinary indulgenceGiving Back
Resource Type: DairyConnect


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