Culinary Core

Chef Craig Claude

Chef Craig Claude

Corporate Chef, Manager Culinary Services

Chef Craig Extract:
"I have the best job in the world, because I literally get paid to play with my food!"

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 Accomplishments:

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.

Education:

  • Bachelors of Science in Food Science - Minnesota State University, Mankato

Certifications and Accreditations:

  • American Institute of Baking Certified Baker

Affiliations:

  • American Culinary Federation
  • Research Chefs Association
  • Institute of Food Technologists
Freschetta
Villa Prima
Minh
Edwards
Beacon Street Cafe
Mrs. Smith
Holiday Foods
Schwans Ice Cream
Tony's
Big Daddy's