Girl Scouts Learn About Entrepreneurship and Ingredion Culinology in Visit to The Hatchery Chicago
In early October, 20 Girl Scouts from the Greater Chicago and Northwest Indiana (GCNWI) council of Girl Scouts visited The Hatchery Chicago, a non-profit food business incubator supported by Ingredion, to meet two female culinary entrepreneurs and participate in a hands-on food science demonstration by Ingredion Chef Nelson Serrano-Bahri.
Culinary entrepreneurs Maya-Camille Broussard, owner of Justice of the Pies, and Tathy, owner of Gifted Breads, spoke to the Girl Scouts about recognizing market opportunities, innovating to meet a need, the challenges and rewards of starting and owning a business, and learned how The Hatchery develops culinary talent.
Chef Nelson led the Girl Scouts in an experiment demonstrating the food science behind a chocolate chip cookie and testing the impact of ingredient adjustments. For example, the scouts switched out wheat flour for a blend of almond flour and Ingredion’s PRECISA® Bake GF for a gluten-free cookie to test different ingredients make in texture. Other ingredient changes included substituting apple sauce for butter and using Allulose and a stevia/inulin blend of sweeteners instead of sugar. Through these changes, Chef Nelson was able to demonstrate the importance of formulation, texture and taste when comparing the results to a typical chocolate chip cookie.
Ingredion formed a partnership with The Hatchery Chicago in 2018 as part of its Ingredion for Emerging Business initiative. Through the partnership, Ingredion connects with the local food and beverage start-up community helping to empower entrepreneurs with customer-centric innovative ingredient solutions, food and beverage product development expertise and market insights.