Chef in Residency - Fellowship

Kellogg Corporation Commitments in Education and Food

Chef in Residence: A paid, post-graduate, Kellogg Fellowship that invites two (2) cooks/chefs to engage with the Kellogg Center for Innovation located in the W.K. Kellogg Institute for Food and Nutrition Research, in Battle Creek, MI, and work alongside Global Research & Development Teams at Kellogg. 

This program will bring opportunity to support, explore, intertwine, and, to preserve the history and livelihood of the foods of Black communities all over the world via the art of cooking in the modern age of food production and sourcing. Additionally, these Fellows will embrace the concept and practices of sustainability in food and agriculture and bring them to life as part of their exploration. 

The output of this work will ensure a connection to the Kellogg business in two forms: A compendium of what they’ve learned preserved in several formats (a video library, tastings, and written analysis) with a broad connection to Kellogg business (R&D and out of R&D)  in the form of several broadcast releases posted to the Kellogg intranet. Secondly, these chefs will support two special events (one half-way through the year, and one as their commencement) with foods to sample, music, art and distinct cultural references that celebrate Black cultures globally. 

Additionally, this program furthers Kellogg’s commitment to food injustice in underserved communities, this mutually beneficial program stands to open the doors to opportunities for minority chefs through real-life training and professional development and it helps to provide a pipeline of qualified professionals who are socially conscious and job ready for the manufactured food industry.

The purpose of these positions is several fold: 

·      To offer real-time insight into the world of food research & development and production to a cook/chef

·      Further our commitment to education and advancement of POC in and around the food industry that is not work in a restaurant

·      Expose our global work force to foods, ingredients, and cultures outside their own repertoire and why this is important to understand

·      Instill regional awareness of ethno-culinary specificity to foods and culture of Black communities globally via a (still to be devised) consistent electronic communication plan

·      Link the program to our Corporate Communications Team for input, review, and dissemination of appropriate created materials

Interested Candidates:

Should contact Tricia Alvey of ACRO Corp via email at: [email protected]