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Frozen Soup. Your New Favorite Ingredient.

Tue, Oct 19, 2021 · 2:00 PM · Central Time (US & Canada)
About This Webinar

How can you save on labor and still get complex flavor? With frozen soup—your new favorite ingredient. Campbell's frozen soups are full of flavor and great as-is, but it can also be used across the menu. Join Executive Chef, Gerald Drummond as he demos new recipes and shows us how you can save on ingredient space, time and, most importantly—labor.

Who can view: Everyone
Webinar Price: Free
Featured Presenters
Webinar hosting presenter Gerlad Drummond
Executive Chef Campbell’s North American Foodservice
Chef Gerald Drummond has more than 35 years of experience in the foodservice industry. His expertise includes overseeing operations, facilitating new product launches, leading culinary teams and developing menus for a variety of esteemed establishments throughout the United States and in Mexico. He uses techniques and inspiration from his culinary background in Italian, Mediterranean, French, Latin, Asian including Modern Japanese cuisines to infuse unique flavor into the amazing work he does every day at Campbell’s Foodservice.

Prior to joining Campbell’s Foodservice in 2017, Chef Gerald has held Executive Chef positions at STARR Restaurant Organization and STARR Catering Group—including the renowned Morimoto restaurant in Philadelphia & New York, China Grill Management. A track record of consistent advancement and culinary creativity makes Chef Gerald an invaluable addition to the Campbell’s Foodservice team.
Webinar hosting presenter Kelsey Nash
Editor-in-Chief, FoodService Group
Hosted By
Winsight webinar platform hosts Frozen Soup. Your New Favorite Ingredient.
Winsight delivers connections and intelligence to four of the fastest-growing verticals—convenience retailing, grocery businesses, restaurants and noncommercial foodservice—through broad and cutting-edge platforms. No company is better positioned to meet the food industry’s needs than Winsight.
Healthcare Recipes - Campbell Frozen Soup Webinar 10-19-2021.pdf
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