Chef Michael Formichella

Chef Michael Formichella, CMC, is president and co-owner of Chella Foods. A graduate of the Culinary Institute of America, he previously was senior vice president and COO of Smithfield Innovation Group, a subsidiary of Smithfield Foods. Chef Formichella is a principal affiliate of Culinary Alchemy Group (CAG). For more information, see www.culinaryalchemygroup.com and www.chellafoods.com

Korean Cuisine: More than Rice, Soy and Chilies

Chef Michael Formichella Tom Rowan

March 6, 2012

An increasingly popular cuisine, Korean dishes contain identifying ingredients, such as chilies, garlic and savory sauces. Umami and kokumi enhancers play an important role, as well.

Sweet Attractions

Chef Michael Formichella Tom Rowan

October 12, 2011

Natural sweetener ingredients, beyond high-intensity stevia or lo han guo, provide ways to add sweetness to products ranging from menu items to packaged foods and drinks.

Eastern Influences

Chef Michael Formichella

June 16, 2011

With 37% of the world’s population, India and China influence products both in America and abroad. Savory sauces, grains and dairy are intrinsic components.

Switching from plastic to paper-based packaging often comes with new challenges. This webinar will explore how an ovenable, fiber-based packaging solution can deliver the benefits of plastic with 90% less plastic usage.

The Winter Fancy Food Show is where specialty food makers go to exhibit their newest and best products and where buyers go to find their next bestsellers.

Chef Michael Formichella

ARTICLES

Korean Cuisine: More than Rice, Soy and Chilies

Sweet Attractions

Eastern Influences

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