Nutrition professional, fitness and recipe enthusiast, Jennifer supports the Campbell Foodservice team by relaying product nutrition and claim information, creating sales and marketing support materials, and assisting in the maintenance of our internal recipe management system.  Jennifer attended College of St. Elizabeth, where she earned her B.S. in Foods and Nutrition. Prior to joining the Campbell’s team in 2012, she held positions at Meals on Wheels, Atkins Nutritionals, Food for Thought, and Cooper University Hospital. Varying her experiences has helped to attain knowledge across many aspects where nutrition, food and lifestyle choices plays a role in overall health and well- being.

Chef Greg Boggs is a Senior Chef on the Campbell’s Foodservice team. His responsibilities include recipe deployment, operator support, and the continuous development of Campbell’s culinary trend pulse program. Greg is a graduate of the Culinary Institute of America in Hyde Park, NY. He joined the company after completing an internship with Campbell’s Culinary & Baking Institute (CCBI) and has received Certified Chef de Cuisine through the American Culinary Federation. Greg is passionate about competitive food sport and is an award-winning pit master, most recently placing first in several cookoffs in 2021. Currently, Greg is the Vice President of Board of Directors for the Mid-Atlantic Barbecue Association. He started his culinary career working under James Beard Best Chef Southeast Finalist Johnathan Lundy in his hometown Lexington, KY. Jonathan’s @ Gratz Park was well known in the state of Kentucky for its creative takes on Southern fine dining.