R & D Retreats


The CVI offers special, intense culinary opportunities for members and groups from the food and beverage industry. We offer a wide-range of Research and Development opportunities in conjunction with our parent company, The Chef’s Garden, Inc. We are also available to provide specialized consultation regarding product use, menu development, and other services. Our environment and our expertise make us the premier culinary research and development location.

Named 2003 R&D Kitchen of the Year by Food Arts magazine, the experimental kitchen at the Culinary Vegetable Institute is handsomely furnished with the very latest in culinary equipment.

The Fourneaux de France is an exhibition cook station that is as stunning as it is functional. Manufactured in France by Bonnet, this beautiful unit features an electric grill, electric plancha, two gas burners and two electric burners. Also at your chefs’ disposal is an eight burner Montague range with a combination convection/conduction oven, a salamander above, and a commercial wok.

We also offer an Alto Shaam Combitherm oven which is a steamer, convection oven or combination of both. There is also a wood/charcoal grill-oven, a rotisserie oven, a commercial ice cream maker; VitaMix blenders, KitchenAid ® mixers, Arcobaleno Pasta Extruder, Calphalon pots and pans as well as a full complement of Calphalon Katana Series™ knives.

In addition, we also have the finest outdoor cooking appliances for use in your chef challenge: EVO planchas and Viking® LP grills equipped with rotisserie and burners.

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