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April 05, 2022 2 min read
Certified Master Chef, Thomas Griffiths is Director of Product Innovation at Longève and leads our R&D efforts to create delicious and highly nutritious, shelf stable meals using premium plant based proteins.
Chef Griffiths is a Certified Master Chef (CMC) in the American Culinary Federation and has facilitated and lead the 'Healthy Cooking' nutritional segment for the Master Chef exam. He is an expert in culinary education, culinary ideation, nutritional cooking, trends research and product development, with additional experience as Professor and Associate Dean of Advanced Global Cuisines at the Culinary Institute of America. Chef Griffiths has cooked and studied culinary cuisine with French Master Chefs in Lyon, France, sous vide cooking with Bruno Goussalt of Cuisine Solutions and prepared pike forcemeat for Julia Child.
Until 2021, Chef Griffiths served as Vice President of R&D for Freshly, arguably America’s most popular home meal delivery service. Before Freshly, Chef Griffiths was Global VP of Culinary & Baking for Campbell Soup Company. He built a Culinary Consulting Council comprised of CIA graduates, culinary experts and celebrity chefs and frequently consulted with Spike Mendelsohn, Richard Blais, Maneet Chauhan, Roy Choi and more—to create a culinary passion for food and support culinary innovation at Campbell's. Last year, he founded TWG Consulting, LLC; using his extensive background in the world of food to help businesses develop and produce innovative, delicious, healthy food for their consumers.
We’re beyond honored to have him on our team. Chef Griffiths (or as our team calls him, Chef Tom) is helping us create the most delicious shelf-stable meals in the plant-based universe. He’s also always working on new mouthwatering recipes using our crumbles and breadcrumbs. We love sharing those with our community and they’re all available on our Recipes page.< /p>
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