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Located in mid-city Baton Rouge, we live and play in the bayou state, But our customers are nationwide.

We're always looking to expand our horizons. To find out more about what we're all about or to set up a consultation, please don't hesitate to get in touch with us.

205 Gottlieb Street            

Baton Rouge, LA 70806

Main: 225-329-9759

205 Gottlieb Street
Baton Rouge, LA 70806

(225) 329-9759

We are a culinary and food science consulting firm helping start-ups, small businesses, and established food companies with their product development and manufacturing needs. With partners in ingredient sales, manufacturing, and sales to assist all of our customers needs as well as graphic design and marketing, we aim to be your "one-stop-shop." 

Team

Dr. Darryl Holliday

 FOUNDER

Dr. Darryl Holliday began his culinary adventures in middle school by baking and selling cookies to fund his participation in Boy Scout excursions. In high school, he began washing dishes in a restaurant kitchen after school and on weekends to fund his travels on school trips to Spain, Chile, Morocco, Australia, New Zealand, Mexico, and Amsterdam, where he developed a love for international cuisine.

Upon graduation, his passion for food led him to attend the Chef John Folse Culinary Institute at Nicholls State University, where he received a Bachelor of Science degree in Culinary Arts with a minor in Food Science. Dr. Holliday also holds a Master of Science degree and PhD in Food Science from Louisiana State University with a minor in Business Marketing and concentrations in food processing, food engineering, food chemistry, and applied human nutrition. Additionally, Dr. Holliday holds a credential as a Certified Research Chef (CRC). CRCs are recognized and acknowledged by the Research Chefs Association as being among the most knowledgeable in their field. They are leaders in the food industry, proving competence in both culinary arts and food product research and development.

With vast experience in restaurants (quick service, fast casual, and fine dining), research and development, food safety, and manufacturing (ingredients and finished goods), Dr. Holliday brings 25+ years of food expertise to the table as a professional consultant for your company. 

 

TEAM

SCS’s team consists of a network of chefs, bakers, process engineers, packaging experts, co-manufacturers, market researchers, and graphic designers that come together for one common goal: to support your company. We strive to maintain a strong balance between culinary arts and food science through long-term memberships in the Research Chefs Association, the Institute of Food Technologists, and other professional memberships. Our network of professionals is highly regarded in the industry and employed by some of the world’s most respected food companies.

PROFESSIONAL MEMBERSHIPS

Research Chefs Association

https://www.culinology.org

Institute of Food Technologists

https://www.ift.org

Institute for Thermal Processing Specialists

https://www.iftps.org/

North American Food Systems Network

https://foodsystemsnetwork.org