“I love the opportunity to train and inspire others, whether it’s educating our sales force in the culinary center or getting out in the field and working alongside our customers.”
With Chef Ted Osorio, there is no shortage of creativity or personality when he in the kitchen. Known for one-of-a-kind recipes and new takes on old classics, his unique dishes include everything from Bootleg Naan to Red Velvet Whoopies to Burger Wellington—all served with a side of sass and Chef Ted’s hallmark charm, which shines through in everything he does as a corporate chef at General Mills Foodservice.
Chef Ted has worked with the company since 2005, leading culinary activity with Aramark, a leading provider of food services to top venues across North America, as well as serving as the lead chef for commercial and college/university foodservice customers at General Mills. His passion for baking backed by an expertise in recipe development has lead to popular menu items in countless bakeries and restaurants and on college campuses nationwide.
“It’s very rewarding to work alongside our foodservice customers, as well as the General Mills sales force, to share information about General Mills products, conduct training and offer solutions,” said Chef Ted.
While there is never a typical day in the life of this corporate chef, Chef Ted cherishes every moment. His day-to-day activity includes everything from developing recipes for customers, training field sales professionals on how to use General Mills products, shooting videos for new products, developing menu concepts or writing blogs—Chef Ted is a regular source of inspiration in his always informative and equally entertaining blog posts where he showcases the versatility of General Mills products.
“I aim to inspire operators with new ideas and to challenge them to think outside the box,” said Chef Ted. “Yet, I also feel it’s important to keep things simple with recipes that are easy to follow and make the most of ingredients you often have on hand.”
Chef Ted’s extensive foodservice career includes more than 30 years working with hotels, fine dining restaurants, catering and non-commercial business. His work has been recognized by the James Beard Foundation and he is a founding member of the Black Culinary Alliance.
- AOS, Culinary Arts: Culinary Institute of America
- Certified Pastry Chef (C.E.P.C.)