Food Science Contributor
Charlie is the President and Executive Chef of Charlie Baggs Culinary Innovations in Chicago, a culinary consulting company that takes him all over the world. His specialty is ideation. He takes one idea, develops, commercializes and then brings it to market. His passion for cooking stems from his childhood learning to cook alongside his father. He earned a degree from Purdue University in hotel, tourism and restaurant management and then attended the Culinary Institute of America. Charlie’s innovation, creativity, and flair for allowing others to experience food in ways you’d never thought possible took him around the world to work in numerous kitchens, including Ambria, Spiaggia, Marriott Hotels and Walt Disney. He is also an adjunct professor at Purdue University teaching culinary arts and is nationally renowned for his unique insights of food and expertise in food science.