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Ingredion At Home: The Basics of Recipe Development

May 7 @ 1:00 pm - 2:00 pm | $Suggested Donation

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Join us and our friends at Ingredion for  Ingredion at Home. We’ve missed seeing Chef and Culinologist, Nelson Serrano-Bahri around the facility but now we get to learn how to bring the professional test kitchen home. Nelson is opening up his home kitchen to teach us the tools and tricks to bring your concept to life and get it market ready!

Nelson is going to show us how to build a test kitchen by looking at the tools and staples he keeps around. He will also be giving us the professional chef shopper’s guide to acquiring these tools. One thing to remember, you don’t have to be a professional chef to test like one!

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.  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. 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.  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.
For more than a century, Ingredion has been creating innovative plant-based ingredient solutions now used in almost 60 industry sectors across 40 countries. You’ve been innovating, too—and with our support, you can turn your product ideas into on-trend, scalable foods and beverages. Partner with us to get the solutions and expertise you need and grow your business like never before.


May 7
1:00 pm - 2:00 pm
Suggested Donation


(312) 283 - 5767


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