Retail dietitians are often on the forefront of food and nutrition trends, but knowing how and when to incorporate them into your programming can be challenging. Join Campbell’s nutrition and culinary teams to learn about what is trending and how to use these insights at the right time for the best results.
Speaker: Carrie Welt, Campbell’s Culinary and Baking Institute Senior Chef
Carrie is a passionate Culinary educator within the Campbell organization, expert in a broad range of Culinary arts applications for research and development and nutrition, with core responsibilities of planning strategic company events and leading key business initiatives. Most recently, as interim Director Research & Development, Carrie trail blazed in the establishment of a unique blood type-based diet delivery service, co-creating with chefs a nutrition focused food program for the new Campbell-funded start-up, Habit, in Oakland. Previous to her mission at Habit, with the Prego team, she lead Culinary development for Prego's Farmer's Market dinner sauces, from conception through successful retail launch. Carrie is a Certified Chef de Cuisine (CCC) through the American Culinary Federation and has an advanced certificate from the Wine and Spirit Education Trust.