How does a Guest Services chef stay on top of current culinary trends, ideas and flavors? How does this same chef learn about innovations in food, ethnic flavor profiles, health, and nutrition? And learn to know the difference between what’s hot and what’s not? And what guests are craving now? The answer is CIC.

At Guest Services, Inc. we take pride in the professional development of our culinary team. Under the leadership of our Corporate Executive Chef, we operate our state-of-the-art Culinary Innovation Center (CIC) where our chefs immerse themselves into all the currents of culinary creativity. At this facility we not only test product, conduct research, develop concepts, and compile recipe programs; we also train our chef teams. Infusing the soul of Culinary into the heart of a chef is a core value of CIC – and nothing translates that better than the passion exhibited by our Corporate Executive Chef, Fred Raynaud.

Food and flavor are at the heart of everything we do and it is the combination of strategy and innovation aligned with creativity, culinary skill, food science, consumer understanding and implementation that guarantees the successful launch of new products in the food and foodservice industries.   “Innovation in concept development infused with world flavor and sizzle is the path for us,” stated Chef Raynaud.

He went on to say, “It all starts with our clients.  We listen, then imagine what is possible – and raise the bar to meet their desire. We want food that is fresh, flavorful, and infused with sizzle and excitement. At the same time we are finding new, healthful ways to keep the heritage of food alive – true to the art of Culinary where true cooking comes together with true ingredients to bring about a true food experience…true food for everybody.”

The center includes a test kitchen where our team of development chefs collaborates on the research of new menu items being developed for use at accounts in the company’s government, military, school and university, corporate dining, hotel/resort, and museum divisions. We’re looking at using seasonal ingredients and working with Latino flavors as well as the Pacific Rim and Indian flavors. We’re in the beginning stages of researching Korean and Vietnamese cuisine, and Mediterranean is in the developmental stage right now as well. We’re using a lot of grains, legumes and nuts, and focusing on incorporating them into menus so items automatically are healthier.
 

CIC Culinary Mission                        Culinary Core Values