“In the end, it’s not about me. It’s about creating inspiration for operators and empowering them to create their own signature menu items.”
Since joining the Chefs of the Mills in 2006, Chef Sonja Kehr has focused on troubleshooting recipes and product performance, reverse-engineering products, developing and standardizing recipes, mapping flavor combinations, maximizing ingredients, and menu engineering. These skills help Chef Sonja lead product-knowledge workshops and training sessions for General Mills Foodservice’s internal and external partners.
Chef Sonja built more than 25 years of previous foodservice experience working in restaurants, bakeries, colleges and universities, hospitals and healthcare, and catering organizations. Additionally, Chef Sonja has earned certifications including Executive Chef, Sous Chef, Dietary Manager, and Food Protection Professional.
A dedicated learner, Chef Sonja has an associate degree in culinary arts from the University of Toledo and a bachelor’s degree in culinary management from the Art Institutes International of Minnesota. She has also completed the Cook’s Apprenticeship with the American Culinary Federation.
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