Chef Chad Schafer is the Director of Culinary at Cargill, an international organization and multidimensional producer and marketer of food and beverage ingredients, agricultural commodities, energy transportation and metals, financial and industrial products, personal care, pharmaceuticals, and services. In his current role, Chad serves as a valuable resource for Cargill’s retail and food service customers with his vast knowledge of ingredients and flavors and culinary expertise. In addition to recipe and menu ideations, he provides a culinary perspective on product development and current trends. His experience in kitchen design adds a deeper understanding to the customer’s back of the house operations, while a natural eye for visual presentation adds value to all promotional material.
Chad knew all along that he wanted a food-related career that would be sustainable as the demands of his family grew. That’s in part why he topped off his associate degree with a bachelor's degree—he was looking to broaden the business side of his education and prepare himself for a corporate workplace. Cargill offered him that opportunity. He was instrumental in the development and introduction of the natural sweetener Truvia to market and worked with a national cereal brand to revamp their product to include more whole grains.
Chad joined the Cargill in 2010 as Culinary Manager after serving as Senior Research Chef for Givaudan Flavors and Fragrances.
While it wasn't available when Chad attended, the CIA's Bachelor's Degree in Culinary Science is launching more CIA grads into research and development careers.