Culinary Culture

Company Information

As chefs, we understand how important the culinary element is to the product development of manufactured food products.  As Research Chefs, we also understand the parameters involved in making the great tasting prototypes a reality within a manufacturing setting. 

Chef Allison Rittman is a Certified Research Chef, and one of the first women to become a Certified Research Chef in the United States. She has over 16 years of experience in the food industry specializing in Product Development, National Account Presentations and Culinary Trends. Her education includes a Bachelor of Science degree in Biological Sciences from the University of Iowa and a degree in Culinary Arts from The Culinary Institute of America.

In August of 2007, Chef Allison created Culinary Culture, a company specializing in culinary product development, based in Austin, Texas.  Before this endeavor, Chef Allison was the Corporate Research Chef at Charlie Baggs, Inc., a culinary consulting firm. Chef Allison has also worked for Sartori Foods, a premier cheese manufacturer in Wisconsin, as a Line Cook at La Reserve, a 5 diamond restaurant in Houston, TX and on the line at Mondo’s Tomato Pie, an upscale Italian restaurant.

Chef Allison is an active member of the Research Chef's Association, the American Federation, Institute of Food Technologists, and Women's Food Service Forum.  She also chairs the Research Chefs Association Certification Commission for 2007-2008.

Chef Allison also enjoys bicycling, cooking, and traveling to explore and study local cuisine and culture.