Behind the Scenes: Kraft Kitchens
Who writes those recipes on the back of the box? What’s the best way to prepare a cheesecake? How do they make my favorite recipes more healthful? Join us as Kraft corporate chef and CFS alumnus Mike Chapter, BS ’97, and other Purdue alumni take us inside the Kraft Kitchens to answer these questions and much more! While exploring the Kraft Kitchens, we’ll learn about the services provided by the employees of America’s largest test kitchen and find out how your favorite food ideas are developed. We’ll tour the kitchens until 7:00 p.m. and then hear from Janet Myers, senior director, Kraft Culinary Resources & Strategy, and CFS Dean Dennis Savaiano.

Wine, beverages, and heavy hors d’oeuvres will be served.

• Cost is $15 per person. Please make your check payable to Purdue Research Foundation and mail it to the return address listed on this postcard. Your payment confirms attendance. Note “Kraft Kitchens Boiler Mixer” on your check and include the names of those attending.

• RSVP by Monday, June 11 to CFS Development and Alumni Relations at (800) 535-7303, (765) 494-7890, or e-mail cfsalums@purdue.edu.

• Unfortunately, no walk-in registrations are allowed. Attendees must arrive by 6:00 p.m. to adhere to Kraft security regulations.

• For assistance with directions, contact CFS Development and Alumni Relations