Work & Art.

Food & Company is headed by entrepreneur, test chef, and presenter, Sam Burgess (he/him). Sam’s childhood dream of becoming a chef led him to earn a B.S. in Culinary Nutrition, Food Science, and Product Development at Johnson & Wales University, in Providence, Rhode Island, where he still resides.

From leading a farm-to-table wood-fired catering company, flavor work in a consumer packaged goods laboratory, managing a corporate test chef position for one of the largest hospitality companies in the US, building multi-brand foodservice partnership deals, or judging ProStart student culinary competitions, Sam always brings a wide vision and fresh mindset to his work.

With over three hundred original recipes, two successful Kickstarter campaigns, dozens of videos, and thousands of stylized photos, he strives to capture the nuance of cuisine and share more good food. What we eat matters!

In 2016, Sam led a series of food experiments that resulted in the launch of a sustainable ingredient company, OURgrain. The business's focus was to turn brewers spent grain, an industrial beer brewing byproduct, into a flavorful flour that contained more protein than quinoa flour and more fiber than barley flour.

After successfully raising $17,000 for a Kickstarter campaign, Sam and the other co-founders got to work developing the business. Sam’s focus within OURgrain was social media marketing, sales, and new product development/applications. He grew and networked in business accelerator programs at Hope & Main, Social Enterprise Greenhouse, Get Started RI Pitch Contest, CIC Providence, and made it to the top 24 start-ups at MassChallenge Boston.

In Spring 2019, Sam parted ways with OURgrain but gained countless lessons in business management, research & development, and food sustainability. Without skipping a beat, Sam joined another culinary startup, Forge To Table Knives in 2019. This brand was founded in 2017 by fellow JWU Alumnus, Noah Rosen, and focuses on a lineup of hand-forged knives and accessories that are high-quality, stylish, and affordable.

Sam continues to be involved in Forge To Table’s new product designs and driving the brand vision. As the Vice President of Culinary & Outreach, he actively communicates and organizes a team of content creators and culinary influencers to create reels, photos, and original recipes featuring Forge To Table products. Check out their recipes here!

Starting in 2022, he and Forge To Table have gotten involved with the National Restaurant Association Education Foundation by donating products, sharing our student-focused story, and becoming judges and mentors to the next generation of chefs at the National Prostart Invitational Culinary Competition in Washington, DC. Sam has also showcased Forge To Table and led a knife sharpening demonstration at the Culinary Institute of America, in Hyde Park, NY.

Food & Company is an extension and expansion of the content developed so far and is meant to transition the work as a freelancer into a true branded business. We’re excited to build new opportunities with you!

Now in 2023, Sam balances an array of projects with unique food companies, publications, and non-profits focused on sharing great food. Note: not every collaborator is listed.

Since 2019, Sam is a part owner of Forge To Table as VP of Culinary & Outreach, brand ambassador, Test Kitchen Manager, partnership specialist, new product designer, photographer, and Northeastern Representative for events across the industry. If you’re looking for a knife or a new set, check out the shop and use discount code TESTKITCHEN at checkout for 10% off!

Since 2021, Sam has worked with the Summit Neighborhood Association and Mount Hope Community Center. He has assisted in projects including website updates, social media management, grocery deliveries for disadvantaged neighbors, and designing new neighbor postcards. He revived the SNA printed newsletters, designed 6 iterations, and organized the distribution of ~20,000 newsletters to engage the Summit community in Providence, RI.

Since 2022, Sam started working with RATIONAL AG as a RATIONAL Certified Chef, where he travels across New England and beyond to train clients on the best practices for their high-end Combi cooking units. This consultation focuses on making their kitchens more efficient, consistent, and delicious!

Since 2022, Sam has been an active member in the planning of a new video series and workshop with MIT, called MIT Endicott Beyond. His focus is mushroom cooking and turning fuMIT Endicott Beyondngi into something absolutely delicious and beautiful while using MIT research on brain science to help make the content more memorable, whether in-person or in a recorded video.

If you want to learn more about Sam’s full professional experience, check out his LinkedIn and feel free to add him to stay in touch! his LinkedIn

Something fun: create content that people want to see!

Educate through food: cooking classic recipes with new techniques to inspire.

Environmental impact: plant-based focus to rely less heavily on animal protein.

King of Side Hustles: the reputation to uphold! We’ll keep growing, learning, and cooking.