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It's pretty safe to say that Campbell's soup does not invoke images of haute cuisine or fancy-schmancy dining. But might change in the near future.
The giant soup company just appointed Thomas W. Griffiths, 49, to a newly created position as senior executive chef and director of Campbell's Culinary Institute.
Griffiths is no slouch in the culinary world. He was the associate dean for culinary arts at the C.I.A. (No, he wasn't whipping up dishes for cunning secret agents. It's the other C.I.A - the Culinary Institute of America). His extensive and impressive resume includes medals at the International Culinary Olympics, a stint at Le Cirque in Manhattan, and the prestigious post of executive pastry chef at the United Nations.
"I'm obviously very excited," Griffiths told Slashfood. "Initially I think I'll be working with their chefs developing new lines. I have a strong background in nutrition. I'll be overseeing 40 to 50 chefs and the really cool thing is a lot of them are graduates of C.I.A."
Campbell's stated that Griffiths will head their own Culinary Institute, "which helps to make recipes for new products and develop menus for food-service operators."
Maybe next time someone says Campbell's soup a piping hot bowl of Potage Veloute Aux Champignons may come to mind instead of plain old cream of mushroom soup.
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2-10-2010 @8:56PM Steven Ruza said... I agree with you Cathy, love tomato soup. - Steven Ruza
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2-10-2010 @2:48PM Pat Anderson said... I cannot eat any Campbell's products because of the high content of salt. Perhaps a new
chef will realize something needs to be done about this.
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2-10-2010 @3:27PM David S. said... Uh...why do they need a head chef? It is canned soup, not some delicacy.
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2-10-2010 @7:08PM Joanne said... I think this is a most amazing and exciting development...Who doesn't love Campbells soup? And yes, as an adult, my tastes have changed, but a new chef with credentials like this can bring a whole new level to Campbells!
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