L'Imaginée Competitors

As the thought leader for the food world, the CIA develops and delivers vital initiatives through strong partnerships with education and industry leaders such as Harvard, Stanford, MIT, Marriott, Compass Group, and Hestan. CIA’s bachelor's, master’s, and associate degrees help professionals advance their careers and prepare for the emerging needs of the dynamic food and hospitality industry. CIA-led conferences, invitational retreats, collaboratives, annual reports, and digital media help foodservice professionals guide the next wave of change crucial to the industry. Many leading companies and organizations—Google, PepsiCo, and Unilever to name just a few—turn to CIA Consulting for business solutions and custom continuing education programs for food professionals. And the college’s exclusive, supportive network of 50,000+ alumni lead every segment of the food world and often looks to hire fellow grads.

Crème de la Crème provides childcare of the highest quality, stressing a safe, secure environment; a nurturing, professional staff; and the finest educational experiences. We are committed to providing a fun-filled, rewarding program that balances each child’s intellectual, physical, social, creative, and emotional needs. Crème has been bringing out the greatness within children since 1982, earning awards for the best daycare and the best childcare centers throughout Arizona, Colorado, Georgia, Illinois, Indiana, Kansas, Minnesota, Missouri, Nevada, New Jersey, Ohio, Oklahoma, Texas, and Virginia. Crème's exceptional early learning programs have been featured in both national and local media such as: CBS Evening News, NBC Nightly News, Good Morning America, U.S. News & World Reports, Education Week, The Washington Post, The Chicago Tribune, The Denver Post, The Kansas City Star, The Chicago Sun Times, and Chicago Tribune.

In 1979, in Reading, Pennsylvania, Sandy Solmon started baking classic American cookies in a 2-bay garage. Tirelessly testing recipes and ingredients, she struck the perfect balance: a harmonization of flavor, texture, and the elusive dimension of artfulness, the je ne sais quoi, that separates good cookies from great ones. As her cookies caught on and the following for her small production grew, Sandy’s dessert portfolio expanded and Sweet Street Desserts was born. Today, Sweet Street is the leading innovator in the dessert industry. We’re still owned and operated by Sandy and headquartered in Reading where Sandy is also the head of research and development, leading a team of like-minded, passionate researchers and recipe developers who now bake for restaurants in over 60 countries, on every continent. Though Sweet Street’s reach is global, our passion for artful food and dedication to quality and innovation remains the motivation behind every one of our products. We challenge ourselves to source authentic ingredients, from hand-selected South American chocolates to locally harvested crisp apples, as part of our rigorous, collaborative explorations to improve our existing recipes and actualize our ever-evolving ideas and inspirations. We then gather around the tasting table and taste for the same qualities that made our customers fall in love with our first batch of cookies. The sweetness of dessert is beloved by every culture on this planet of ours. In this spirit, all of us at Sweet Street invite you to a culinary experience destined to be shared with cherished family and friends. View our current job openings anytime by visiting our website, https://www.sweetstreet.com/about/opportunities.html