Barilla Development Kitchen Northbrook, IL

Barilla Development Kitchen
Northbrook, IL

Chef Lorenzo Boni

Chef Lorenzo Boni

When it comes to pasta, quality is key. With the expert culinary guidance of Chef Lorenzo Boni, Executive Chef for Barilla America, Barilla is dedicated to delivering the highest-quality pasta. That is why Barilla- the leading brand of pasta in Italy -is a favorite of foodservice chefs. Whether serving the needs of restaurants, cafeterias, commissaries, or other foodservice operations, our full line of versatile Barilla products brings excellence to any menu. And today, affordable quality has never been more important. 

Barilla, originally established in 1877 as a bread and pasta shop in Parma, Italy, ranks as one of today's top Italian food groups. Barilla is a leader in the global pasta business, the pasta sauces business in continental Europe, the bakery products business in Italy and the crispbread business in Scandinavia. 

Barilla has become one of the world's most esteemed food companies and is recognized globally as a symbol of Italian know-how by upholding its longstanding traditional principles and values, considering employees as a fundamental asset and developing leading-edge production systems. 

This invite-only retreat is for a select group of chefs to dive into the most current trends in casual dining, with Barilla as the host and anchor point for the content. Featuring hands-on cooking sessions, chefs dive into regional Italian cuisine with Chef Lorenzo Boni and tackle making healthier dining delicious and approachable. We’ll also be joined by renowned speaker and trends guru Gerry Ludwig who will take us on an exclusive tour of the trend-setting restaurants in Chicago. 

Participation ideation session one

Chefs Jasper, Matthew & Brock

Chefs Jasper, Matthew & Brock

Parsnip Veggie Mac

Parsnip Veggie Mac

Asian Fideo Bowl

Asian Fideo Bowl

Chef Gerry Ludwig, CEC

Chef Gerry is a nationally recognized food writer, speaker, and trend tracker, and leads the Culinary R&D department for Gordon Food Service, based in Grand Rapids, Michigan. Through ongoing analysis of foodservice-related statistical, media and empirical data, Gerry creates trends-based culinary solutions that are executed at the operator level by the company's team of menu consultants. He is a columnist and editorial board member for the foodservice trend magazine Flavor & The Menu, conducts seminars and workshops at numerous industry events and executes resturant research tours in major cities throughout the United States. 

Gerry Ludwig (@GFSChefGerry) | Twitter

The latest Tweets from Gerry Ludwig (@GFSChefGerry). Representing Gordon Food Service through culinary research and development, restaurant trend tracking, food writing and public speaking


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...and in case you were wondering what my Fitbit had to say about all these shennanigans: