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Christopher Graham

Christopher Graham

Culinary Arts Instructor

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location of Christopher GrahamLafayette, Colorado, United States

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  • Timeline

  • About me

    User

  • Education

    • The Culinary Institute of America

      -
      Culinary Nutrition, Science, and Culinology

      Focused on a certification in Nutritional Cuisine under the late Catherine Brandel of Chez Panisse. Also teaching in the open kitchen during this experience were Michael Chiarello and Joyce Goldstein.

    • University of Wisconsin-Stout

      -
      B.S. Hotel & Restaurant Administration Chancelors List

      Activities and Societies: FSEA, Adjunct Faculty Member, Dept. of Physical Education Participated in a highly publicized bicentennial Haute Cuisine Dinner honoring Thomas Jefferson. Ancillary job activities included an adjunct faculty position with the Dept. of Physical Education.

  • Experience

    • Moraine Park Technical College

      Aug 1976 - Jun 1979
      Culinary Arts Instructor

      Curriculum Development, Training, Taught Culinary Arts, Purchasing, F&B Management, Dining Room Service.

    • Hospitality Unlimited, Inc.

      Aug 1980 - Dec 1990
      Director / Chef, Food Operations

      Operations Management for Ripon College, Ripon, WI

    • University of Northern Colorado

      Jan 1990 - Jul 1994
      Director, Food Operations

      Reorganized catering and cash operations, taught as an adjunct professor and was guest instructor for several NACUFS culinary teaching events in the Rocky Mountain Region.

    • Colorado Culinary Solutions, Inc.

      Jun 1995 - Aug 2002
      Product Development, Culinary Ops Consultant

      Clients: Nestle Canada, Royal Caribbean Cruise Line, Cleveland Range Cook / Chill, Costa Cruise Line, Mimi's Cafe. Deliverables in diverse food industry segments: Culinary Operations Analyst and Training Specialist, Cook Chill, Equipment Sales and Customer Training, Proprietary Product Development.

    • Compass Group USA

      Aug 2002 - Aug 2003
      Director of Culinary Development

      Developed and implemented concept to commercialization projects for vending sector. Developed a 10-year strategy for future of ready meals for the self serve market and the vending channel.

    • RATIONAL AG

      Jan 2004 - Jul 2008
      Regional Sales and Executive Chef

      Manage sales activities, dealer network and representation for South Florida and the Caribbean.

    • Dd Food Solutions, Inc.

      Aug 2008 - Aug 2010
      Director, Culinary Research & Development

      Product development, QC, national account sales. USDA inspected manufacturing facility specializing in Ready Meals and Sous Vide Technology.

    • U Baron Group

      Jul 2010 - May 2015
      Vice President Culinary Innovation

      VP of Culinary Innovation for Etai's Food / UBaron Group, a USDA processing facility located in Denver, CO. The company’s focus is proprietary meal components for food service and retail application. Also, healthy ready meal applications, both frozen and refrigerated, savory, vegan and vegetarian.

    • CHRISTO CUISINE, LLC

      May 2015 - Feb 2021
      Business Owner / Consultant

      IdeationBench Top FormulationNutrition Panels, Ingredient Declarations and LabelingPackaging systems: Skin pack, Modified Atmosphere, Lid Stock, HPPCost Modeling, Margin AnalysisUSDA and FDA compliant food plant / commissary design flowUSDA and FDA Approved HACCP PlansReady Meals: Sports Nutrition, Bariatric, Vegan, Vegetarian, Keto, Paleo, Individual Compone

    • Roth Industries

      Mar 2016 - Mar 2018
      Culinary Director

      Product development, Plant Design, Margin Analysis, HACCP / Food Safety, Advisor to the Board of Directors.

    • Faeth Therapeutics

      Mar 2020 - Jan 2024

      Translated highly technical nutrition protocols into recipe formulations, working collaboratively with a world class dietetics team. Developed and launched several menus applying precision nutrition for the treatment of certain types of cancers.Provided leadership in setting up a production and R&D kitchen in Denver, CO, for shipment of fresh ready meals to cancer patients nationwide. Authored the HACCP management plan. • Consultant R&D Chef assigned to develop therapeutic menus. • Developed 84 high-end ready meal SKUs for a prominent cancer research institution.

      • Culinary Lead

        Mar 2021 - Jan 2024

      • R&D Chef / Product Development Consultant

        Mar 2020 - Feb 2021

    • CHRISTO CUISINE, LLC

      Jan 2024 - now
      Product Development, Culinary Operations and Facility Design Advisory

  • Licenses & Certifications

    • HACCP Certified Cook - Chill - Sous Vide Manufacturing Systems

      O. Peter Snyder Hospitality Institute of Technology and Management