This webinar will cover some of the key principles that can be used by food entrepreneurs to help them develop commercialization ready formulas. In particular, we will explore how to properly measure ingredients, go over bakers and batch sheets, how to properly write a procedure, keep track of changes, review equipment, and more.
This class is from 1-2 pm CST
About the presenter
Nelson Serrano-Bahri was born and raised in Puerto Rico, from an early age he was exposed to the culinary wonders of the island. As he grew, along with cartoons he loved to watch Julia Child on Saturday mornings. Nelson’s interest in the culinary arts continued to grow, as his grandmothers invited him into the kitchen to cook with them. Nelson started to learn the recipes of his diverse family, which have roots in Spain, France and Lebanon. In their small household, they would cook anything from arroz con pollo y habichuelas to tabouli and dolmas.
With his culinary interests piqued, he decided to pursue a degree in Culinary Arts and Nutrition and selected Johnson and Wales University as the place to develop and grow his skills. During his time there he was a teaching assistant, culinary and nutrition resource at Kids First Rhode Island, intern at Marriott International Hotels, and had his first culinary R&D job as a co-op at ConAgra Foods Culinary Center of Excellence. Inspired by his mentors at ConAgra, he decided to pursue a second degree in Food Science and chose Rutgers University as the place to do it. During his time at Rutgers he had various internships with Kraft Foods and did graduate research at the sensory analysis lab.
Nelson graduated Rutgers University with a degree in Food Science and Management Economics. He went on to take a job with Kraft Foods in Chicago as a Food Scientist and Culinary Resource for the Pizza Division. The Pizza Division was acquired by Nestle and through the acquisition he continued his work on Pizza at Nestle. After almost 2 years with Nestle and looking to continue to strengthen and grow his culinary acumen he took the role of North American R&D Chef at Unilever Food Solutions in Chicago.
Coming from a very entrepreneurial family Nelson always had hoped to explore that segment of the industry and in 2015 he launched Puerto Rico Food Innovations, focused on the import and distribution of retail and foodservice premium food products as well as consulting. Currently Nelson is the Innovation and Culinology Manager for Ingredion at The Hatchery Chicago. Nelson manages culinary and technical projects focused on helping micro-enterprises and entrepreneurs commercialize their food products.
