The Food Channel Kitchens

The Kitchens of The Food Channel have been used for over 20 years to create new foods and innovative recipes for major food brands and restaurant and hospitality businesses. Working within NOBLE, one of the most respected food marketing firms in the world with more than 40 years of experience, our chefs have created new products and ideas for companies such as Tyson Foods, Otis Spunkmeyer, PepsiCo, Auntie Anne’s and many more.

Our state-of-the-art kitchens are staffed by chefs, nutritionists and food scientists, working alongside marketing specialists, research staff, creatives and other experienced food industry professionals. The Kitchens of The Food Channel represent an enduring commitment to food ideas that make their mark in the food world.

A visit to our campus brings you face to face with a three-story stainless steel fork, planted (literally) in front of our world-class culinary center, symbolic of a dedication to BIG food ideas.

Our Kitchens are led by Judy Sipe, Chief Culinary Officer. Judy is the creative impetus behind The Food Channel culinary team. She has overall responsibility for all culinary services, managing a team that includes professional chefs, food scientists, new product development specialists and nutritionists.

The Food Channel Kitchens have been home to a roster of clients that has included some of the most prestigious food and restaurant companies in the world. During the past 40 years, our talented staff and facilities have been, and continue to be, instrumental in developing on-trend menu items for many of the nation’s top 100 restaurant chains.

The team’s insight-driven new product development skills and passionate culinary execution have resulted in a multitude of new products in the marketplace across all channels of the food terrain, including foodservice distribution, supermarket deli, schools and universities, and restaurants of all kinds. Culinary work created in these kitchens has been featured in a variety of publications including Food Arts, Nation’s Restaurant News, Restaurants & Institutions, the Chicago Tribune, and the New York Times.

Still on the cutting edge of food today, Judy and members of her culinary team often serve as spokespersons on food trends to a variety of associations, conferences and media.

If your organization is interested in booking a member of the staff of the Kitchens of The Food Channel for a speaking engagement, please contact the editor.