Senior Culinary Manager
BS Nutrition and Food Service Management, University of North Carolina Greensboro
AAS Culinary Arts, Johnson & Wales University
PC-1 ProChef Certification, Culinary Institute of America
“There are two kinds of chefs," says Glenn Forbes. “There's a chef that likes to go into the kitchen, make a plate, and hand it to a person. They take a bite of it and smile, and that’s motivation for that kind of chef. My motivation is seeing a problem and working with a customer to come up with a concept or an idea or recipes that make them successful. That's what motivates me.”
Glenn’s interest in the business side of food began during college, earning him a bachelor’s degree in Nutrition & Food Service Management from the University of North Carolina Greensboro, and later, an associate degree in Culinary Arts from Johnson & Wales University. He spent nine years directing food programs at several large southern universities and for the 1996 Atlanta Olympics. Opting to leave the 70-hour workweek behind, Glenn transitioned to an R&D role, helping fast-casual brands develop new menu concepts.
Glenn joined Rich’s in 2006 and now drives the company’s culinary strategy as Senior Culinary Manager, a role he helped create to better integrate marketing, sales and culinary expertise in order to support customers more holistically. He’s proud of the big-picture approach he’s able to lend to his customers’ success and the growth of his team. Not only is Glenn all about big ideas, but he’s also accomplished in oversized desserts, too—Glenn is in the Guinness Book of World Records for creating the world’s largest ice cream cake, which weighed 12,096 pounds.
More Recipes from Chef Glenn
by teaching life long skills"