Laurie Borden

Laurie is our resident Culinary Scientist at Nutriati’s Culinary Center, where she creates everything imaginable with Artesa ingredients. She works alongside customers to design prototypes and formulations to jump start them on development. Laurie has a food-centered background, working years in all food service from catering and farm to table to fine dining. She received degrees in Culinary Arts and Culinary Science from The Culinary Institute of America. After college, she jumped into big food by interning at Sabra Dipping Company’s culinary and research team where she saw first-hand the operations of product development of a consumer-facing brand.