Chef Craig ClaudeCorporate Chef, Manager Culinary Services
Chef Craig’s Culinary Life:
I started baking with my Mom when I was about 10 years old. We baked every Saturday for friends and family. By the time I was 13 years old, I figured this might not be a bad way to make a living. My first job in a real bakery was when I was 17. I had a full time job in the bakery and went to school to get a certificate in baking. After getting my certificate, I decided I couldn’t work nights all my life. I went to college to get my degree in Food Science while still baking full time. I have since taught Baking and Pastries at a technical college, sold frozen dough products nationally, held R&D positions with major food companies and worked as a corporate chef for major food companies. I enjoy the interaction with customers, both internal and external!
Culinary Work Experience:
Schwan’s Food Service, Inc. since 2012 as corporate chef, 15 years prior at a major food company as a corporate chef with a total of 35+ years in the food industry.
Bachelors of Science in Food Science - Minnesota State University, Mankato
Certifications and Accreditations:
American Institute of Baking Certified Baker
- American Culinary Federation
- Research Chefs Association
- Institute of Food Technologists
I like to use our FRESCHETTA® 12” or 16” Rolled Edge Pizza Dough (codes 73086-73087) and make Buffalo-Style Chicken Pizza.