Meet Chef Caroline Morris, the Head Executive Research Chef within INNOVATION CENTRAL®! When Chef Caroline joined INNOVATION CENTRAL®, she brought with her a wealth of culinary creativity and industry expertise. Her experience, coupled with the expertise within the R & D staff has already led to the custom design of numerous recipes for our customers.

Chef Caroline Edenfield Morris 

Certified by the American Culinary Federation

Education:

Culinary Degree - Johnson & Wales University

Master of Science Degree in Food Technology

Bachelor of Science Degree in Applied Human Science 

Experience:        

The Art Institute of Atlanta, Chef Instructor                      
S & A Corporation, Staff    
South City Kitchen, Sous Chef     
Davis Bros. Corporation, Executive Chef
Jilich’s on Easy Bay, Sous Chef

Memberships:

American Culinary Federation (ACF):1999- Present
Institute of Food Technologists (IFT):2004 – Present
Research Chefs Association (RCA): 2004 – Present
Sous Chef and Culinary Educator with the ACF
Serv-Safe with the National Restaurant Association
HACCP Certification 8/2006

New Product Development:

California Almond Board:  Almond-Mocha Jaconde
Heavenly Ham Line Extension:  Hot sandwiches   
Copyright:  Almond-Mocha Jaconde

Media Events:  2004 - Present

Good Day Atlanta:  Three appearances
Friends & Neighbors:  One appearance
J93.3 Radio:  Twelve appearances

Publications:  2004 - Present

American Regional Cuisine cookbooks
National Culinary Review and Flavors  magazines  
Center of the Plate ACF newsletter
Atlanta Journal-Constitution & Gwinnett Daily Post
Poultry Magazine; Packaging Technology and Science; Food Technology

Involvement:

Executive Chef for Charitable Functions:  2004 - Present
Ronald McDonald House; United Service Organizations (USO); Chef & Child Foundation;  World Child Hunger Day; Cook For The Cure;  National Alliance for Mental Illnesses (NAMI)