Charles Hayes Cec Crc

Charles Hayes has a diverse and extensive work experience in the culinary industry. Charles is currently serving as the President of the Research Chefs Association since 2023. Prior to this, they held the position of Vice President Culinary Innovation at Deli Star Corporation since 2018.

Charles also has experience working at The Culinary Institute of America as a Fellow/Mentor starting from 2012. Charles served as the President of Food and Beverage Design Ltd. since 2008.

In addition, Charles worked at JMH Premium, where they held multiple roles including Vice President Culinary Innovation and R&D from 2015 to 2018, and Director of Research and Development and National Account NBD from 2014 to 2018. Charles also served as the Past President of the Research Chefs Association from 2013 to 2017.

Earlier in their career, Charles worked as the Director of Culinary and National Accounts at Awrey Bakeries/Atkins Elegant Desserts from 2009 to 2012. Charles was also a Global Food and Beverage Sales Consultant at Ayus Corporation from 2008 to 2012.

Before that, Charles held the position of Vice President Food and Beverage Design at Cara Operations Ltd in 2007. Charles started their career as a Corporate Executive Chef at Sara Lee from 2005 to 2007.

Charles Hayes CEC CRC completed their Associate of Occupational Studies degree in Culinary Arts from The Culinary Institute of America between 1977 and 1979. Charles then pursued further education and obtained a Bachelor of Science degree in Business and Food Science from the University of Arizona from 1982 to 1985.

In addition to their education, Charles Hayes CEC CRC holds the certification of Certified Research Chef (CRC) from the Research Chefs Association. The specific month and year of obtaining this certification are not provided.