"thomas w griffiths" news and stories

We're pretty sure that when you hear "Campbell's soup" an image of a bowl of steaming tomato soup or chicken noodle soup with a side of crackers being slurped down by some cherubic kid on a blustery winter afternoon instantly comes to mind. (And through the window you can catch a glimpse of the snowman that above mentioned angelic child built. Okay, okay, we're willing to concede that Campbell soup conjures up Rockwellian fantasies for us).

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.