A recent transplant from the Windy City of Chicago, Chef Mike studied the art and science of food & nutrition at Purdue University and later graduated from Kendall College with a concentration in culinary arts. After working in the corporate test kitchens of Kraft Foods, developing new product concepts and recipes for everything from frozen pizzas to shelf-stable sauces to cookies, Mike formally began his teaching career at Le Cordon Bleu College of Culinary Arts in Boston. Since then, he has worked independently as a consultant for many large food companies including Walmart, Wilton, Mizkan and Nestle, offering recipe and product development services, food styling, prototyping and writing. As an educator, he teaches culinary classes to novices, food enthusiasts and has been on the faculty of Kendall College and Triton College as well. After 20 years in the industry, Mike decided to bring all his skills together at Armanino Foods where he is the Research & Development Manager and Chef, responsible for all aspects of product development as well as recipe/menu ideation for customers. Mike enjoys traveling throughout the world to experience culture and cuisine. He lives in San Francisco with his husband who also loves exploring the vibrant food scene in the Bay Area.