CULINARY SOLUTIONS INTERNATIONAL
CULINARY SOLUTIONS INTERNATIONAL
A GLOBAL CULINARY CONSULTING SERVICE
Customer Testimonials
Customer Testimonials
Government and Corporate Clients
Government and Corporate Clients
KHH, Orissa India
Current project under development to create and implement curriculum and facility design for a Hospitality College in Orissa to support a world class hotel to increase regional employment and support Orissa’s economy.
Adolescent Education Exchange, Youth Empowerment and Tourism Project, Malawi
Current project under development to create and implement curriculum and facility design for a Hospitality College in Malawi with an emphasis on quality educational programs, research & development and youth empowerment, as well as development and implementation of a world class hotel to increase employment and boost Malawi’s tourism industry.
Immersive Domes, Saudi Arabia
Design of all kitchen facilities, menu development and staff training for world-class tourist exhibition and entertainment center to drive tourism.
Starbucks Coffee
Starbucks Taste Maker board member. Assess and evolve Starbucks food offerings
Tyson Foods
Animal Welfare Board Member. Active involvement with assessing and developing animal welfare programs.
Sunkist
Ingredient substitution
validation
Educational Clients
Educational Clients
At -Sunrice Global Chef Academy, Singapore
Chef Guggenmos has been a board member since 2001. He supported growth of the Academy, advised on relocation of the campus including new facilities and curriculum development, and completed a re-write of Singapore Works and Qualifications Curriculum for both the Singapore government and At–Sunrice Academy.
Singapore Government Workforce Development
Evaluated and rewrote entire government Hospitality/Culinary Program
Tulane University School of Medicine,
New Orleans, LA
Designed the Goldring Center of Culinary Medicine facility, assisted in design of the pioneering culinary medicine curriculum, and created an exchange program for medical students to learn about cooking and nutrition.
NOCI New Orleans Culinary Arts Institute
Served as consultant to review and make recommendations regarding curriculum and facilities.
Bethlehem University, Bethlehem Palestine
Served as consultant to rewrite new curriculum for the university’s hospitality and culinary programs. Provided floor plans and layouts. Wrote Course work. Conducted a teacher workshop. Wrote a research paper for the Palestinian Culinary Heritage Center.