Who We Are
Services Provided
- Food Sanitation and Safety Programs and Audits
- Mandatory NYS Sexual Harassment Prevention Training
- Certified ServSafe Instructor and Proctor
- Cost Management Specialists
- Recipe, Menu and New Product Development
- Supply Chain Strategies
- Nutritional Analysis and Ingredient Labeling
- Local Sourcing and Sustainability
- Custom Tailored Food Service Programs, HACCP Plans
- Kitchen Design
- Human Resources Disciplines
- Experts in Food Allergies and Dietary Intolerance including Gluten-Free
- Creators of the “Worry-Free” Allergen Training Program
- We also assist food manufacturers with obtaining Organic, Kosher, Vegan, Gluten-Free, Non-GMO, and Fair Trade Certifications.
The Experts
Barbara L. Callanan MS, president of JCB Culinary Consultants is a proud graduate of The Culinary Institute of America chef with over twenty five years of experience in the foodservice industry. She has consulted on numerous projects for foodservice venues including kitchen design, cost management, regulatory compliance and product development. Barbara is an educator and author holding an MS in Management and Supply Chain.
Joan F. Schmidt RN MBA Her expertise includes operations; regulatory preparation; policy, procedure and program development; quality improvement; and re-engineering and reorganization planning.
Lillian M. Spiess MA JD LLM is our Human Resources consultant. Her expertise covers the spectrum of HR disciplines including mandatory sexual harassment training.
Rosanna Gibbons MS RD LN a Recognized Dietitian of the Year from the American Dietetic Association, Rosanna has lectured on the national and international forefront, published professional reference texts, coauthored position papers, and testified at government forums. Her professional philosophy is best embraced by her mission statement: "Providing customized nutrition solutions for everyone!"
Our Mission
We offer high quality and fiscally sound foodservice programs that meet the ever changing needs of our clients.