Charlie Baggs Culinary Innovations

“Taste of
Chicago Pizza”
Chicago Section IFT
February 26, 2016
Tonight’s Discussion Agenda
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∆
∆
The Culinary perspective
by Chef Charlie Baggs
“Taste it for yourselves” by
Jim D’Angelo, COO, Lou
Malnati’s
The Technical perspective
by Chef Charlie Baggs
Question & Answer Time
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Chef Charlie Baggs Biography
Chef Charlie Baggs is the founder and creative fire
behind Charlie Baggs Culinary Innovations. Starting
in 1999.
Armed with a degree from Purdue University in
Restaurant, Hotel and Institutional Management &
Dietetics, then graduating with honors from
the Culinary Institute of America. He then honed his
skills working at some of America’s top kitchens
including: Ambria, Spiaggia, Marriott Hotels, Walt
Disney, Save More Deli’s, Costas Bakery, & Cini-Little.
As a nationally-recognized expert in the industry, he is
also a Distinguished Speaker for The Institute of
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Food Technologists, RCA, ADS, ACF, IFMA, & NRA.
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A Culinary Perspective
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LOU MALNATI’S PIZZA
THICK AND THIN
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Flavor ART™
American Regional Trends
New York Style,
Large Format, fold, oregano, parm, chiles
Pequod's Pizzeria
Pizza Bianco,
Thick Crust, Caramelized
crust and sauce
Phoenix, AZ
Napoleon style
DiCarlo’s, Weirton, WV
Large Hotel Pan Style
Pizza Cone Food Truck
Naples style
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Flavor ART™
American Regional Trends
Thin, deep, big, small, crispy,
chewy, spicy, cheesy
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All about Pizza - Lexicon of Textures
o
o
o
o
o
o
o
o
o
Moist
Soft
Crunch
Creamy
Coarse
Ground
Chunky
Crusty
Crispy
o
o
o
o
o
o
o
o
o
Smooth
Light
Fluffy
Flaky
Chewy
Airy
Gritty
Dry
Pasty
o
o
o
o
o
o
o
o
o
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Layered
Tender
Tough
Silky
Viscous
Sticky
Emulsified
Luscious
Craveable
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BASICS™ Culinary Touch Points
Use vinegar
to help lower
and balance
the salt and
pH
Salivation
Appetite
stimulated
Pleasure
signals from
the brain
Colors
Appetite
stimulated
TM
Derived from
marketing or is the
standard of ID
Addictive
B
A
S
I
BALANCE
Balance of SAS™:
•Sweetness
•Acidity
•Saltiness
Timing of Flavor perception
C
•sweetness first
S
•bitterness at end, lingering
•savory notes in middle
B
A
S
I
C
S
ACIDITY
Types of acids
•Tomatoes
•Citrus juices (citric acid)
•Vinegar (acetic acid)
Role of acids
•Adds tartness
•Enhances other flavors
•Mouth waters
B
A
SWEETNESS
Sweet
•Tomatoes
S
•Sugars (beet, cane, date, etc.)
I
Uses
•Adds sweetness, enhances other
flavors, drives craveability
•Masks bitterness & astringency
•Reduces acid perception
C
S
•Agave, nature, honey, fruit juice
B
A
S
I
C
S
INTENDED FLAVOR & TEXTURE
Intended Flavor
•Staying true to flavor
•Using secondary ingredients to
enhance primary flavors
•Adding flavors destroyed by the
manufacturing process
Texture
•Mouth feel, fats, high protein fats
•Criteria for freshness (crisp crust,
chewy, stringy etc.)
•Sauces, smooth, chunky, blended
B
A
S
I
C
S
COLOR
Why is color important?
• Perception of flavors
• Freshness appeal
Natural
• Fresh ingredients
• Transparent
• Local and sustainable
Colors
• monochromatic
• Colorful
• Patterned
• Money on top
B
SALTINESS
Salt sources
A
•Natural salts, sea salts, Kosher,
ionidized, flaked, pretzel
S
•Parmesan cheese, mozzarella,
provolone, sauce, meat bases, salted
butter, condiments, marinades
I
C
S
Flavor enhancer
•adds saltiness and perceived taste
•Salt enhances perception of other
flavors and can also enhances
undesirable flavors
Savory Building Block
Layering of flavors and textures
Umami blast of flavor
It is all about the fresh ingredients
The Perfect
Pizza
In my world
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Jim D’Angelo Biography
Jim D’Angelo is the Chief Operating Officer of Lou Malnati’s
Pizzeria, responsible for implementing operational excellence across the
company, maintaining product consistency, and building capabilities for
Malnati’s future growth.
As an employee for over 30 years, Jim has occupied many roles at
Malnati’s. After starting as a bus boy in 1983, he began to advance within
the company working as a dishwasher, cook, manager, general manager,
district manager, and regional manager before his promotion to COO in 2009.
As the leader of Malnati’s operations, Jim’s efforts towards product
consistency and excellence have allowed Malnati’s to be recognized as the
premier Chicago-style pizzeria.
His contributions and innovations through the years have not only
resulted in the growth and development of the business, but in the area of
employee development as well.
Jim holds an Industrial Engineering Degree from University of Illinois
at Chicago. He and his wife Laura reside in Buffalo Grove, Illinois and have 5
children.
Umm Lou Malnati’s Pizza Time
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Jim D’Angelo’s Vision
The culture
The flavor
How do we assure consistency
Why are the ingredients so important
How do we evaluate our products
What type of QA procedures do we
have in place
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A Technical Perspective
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What does your
It is all
about the
FLAVOR
that
Taste like?
Research Phase
Crust Texture Color
Sauce SAS Color Viscosity
Cheese Salt Pull Color, Taste
Mozzarella Provolone Smoked
Garnishes Color, Texture, Taste
Moisture Trend
Deep Dish This Crust Crisp
Cornmeal High Protein
Realign, commercialize
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Menu Analysis Profitability
A. Competitive MAP™ analysis based on top three competitors menus SWOT analysis
B. Flavor MAP™ variety of bar and spider graphs illustrating the Flavor BASICS™ & Flavor Trends C. Nutritional MAP™ menu nutritionals are evaluated for consistent brand image and positioning
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MAP™ Your Menu
FLAVOR
Menu
Analysis
for
Profit
SWOT
ANALYSIS
•
•
•
•
COMPETITIVE
NUTRITIONAL
•
•
•
•
TRENDS
DEMOGRAPHIC
CRAVEABLE
RELAVANCE
•
•
•
•
•
PRICE
FLAVOR
VALUE
VARIETY
CONSUMER
ENGAGEMNT
RELAVANCE
TRANSPARENCY
WHOLESOME
HEALTHY HALO
We Innovate Flavorful Solutions!
Questions & Discussion
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The Charlie Baggs Culinary
Innovations Team
Charlie Baggs
Founder/Executive Chef
Director of
Business Development
Beata Clodgo
Research Chef
Russ Adams
Research Chef
Adam Moore
Senior Corporate Chef
Zal Taleyarkhan
Research Chef
Guy Meikle
Senior Corporate Chef
Caroline Manrique
Photographer
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Ryan McGarrity
Corporate Chef
Manuel Fila
Maître d’
Shane Zimmerman
Corporate Chef
Kathy Baggs
Chief Financial Officer
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The CBCI Innovation Center:
Where Expertise Meets Passion
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Defining Excellence in Culinary Innovation
Innovation Center
Belden-Stratford
Laboratory
1000 sq ft professional kitchen,
doubling as operator or consumer
kitchens for videography
6,200 sq ft of space in this historic
building in Lincoln Park
2500 sq ft lab, baking, and
confectionary space with lots of
room to customize
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Culinary, Collaboration, Communication
We Innovate Flavorful Solutions!
Charlie Baggs, Chairman & Executive Chef
[email protected]
Kathy Baggs, Chief Financial Officer & General Manager
[email protected]
Adam Moore, Senior Corporate Chef
[email protected]
Juliet Greene, Director of New Business Development
[email protected]
Or visit us online at www.charliebaggsinc.com or phone us at 773.880.9108
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