What happens when you combine culinary artistry, food science, and a passion for teaching? You get Chef Charlie Baggs, a leader in the culinary industry who’s redefined what it means to innovate with food. In this episode, we explore Charlie’s groundbreaking work on food as medicine, how the hedgehog concept helped him build a culinary empire, and how he bridges the gap between chefs and food scientists. Whether it’s creating nutritionally inspired training programs or teaching his "BASICS" model for flavor development, Chef Charlie’s insights will inspire you to see food in a whole new light.

Highlights from this episode:

• How Chef Charlie’s "food is medicine" philosophy is transforming the culinary industry.
• The “BASICS” model for balancing flavor, from acid to salt, and why it’s a game-changer for chefs and food scientists.
• Applying the "hedgehog concept" (from Jim Collins’ Good to Great) to focus on passion, excellence, and sustainable business practices.
• Chef Charlie’s legacy of giving back, mentoring chefs, and building a business rooted in kindness and gratitude.

If you enjoyed the episode please share it with others, and rate, review, and subscribe wherever you get your podcasts. To learn more about me and how I am Owning My Legacy, you can find me on Instagram @LauretteRondenet and online at lauretterondenet.com.