Darryl Holliday began his culinary career baking cookies in a grocery store bakery and washing dishes in a restaurant kitchen. His passion led him to culinary school at the Chef John Folse Culinary Institute and then graduate studies at Louisiana State University in food science. With experience in restaurants (quick service, fast casual, and fine dining), and manufacturing (ingredients and finished goods), let him put his 15 years of food knowledge to use for you.
Our team consists of chefs, bakers, process engineers, packaging experts, and graphic designers that come together for one common goal: your company. We strive to maintain a strong balance of culinary and food science through long-term memberships in the Research Chefs Association, the Institute of Food Technologists, and other professional memberships.
With over 150 years of combined experience, let us put our services to work for you and your company.