Bell opened its culinary center in order to enhance innovation and cooperation between food scientists, chefs and consumers. The 3,300 square foot center contains equipment that can copy manufacturing processes to simulate customer products.
The culinary center encourages creativity and offers cooking and presentation areas, meeting spaces and offices for application teams in order to help the growing industry and support consumer service.
The executive chef, Chris Warsow, said, “Chef-driven innovation is crucial to many of our customers’ innovation pipelines. The culinary center was built to provide a forum for collaboration between the chefs and food scientists of Bell and the customer. It is also a space to drive innovation and partnership in a comfortable and meaningful manner. We are excited to see the ideas that would emerge from this space.”