As we walked into the kitchen, our senses came alive: the smell of freshly baked bread, the shine of stainless steel appliances, the smile of Chef Daniel Marciani, and the sight of risotto, chocolate quinoa desserts and caramelized spread. We felt like we had just walked into Babette’s Feast. The food was the unexpected capstone of an evening the 5280 Fellows spent with Dan Dye, CEO of Ardent Mills, the largest flour producer in the country. Ardent Mills, a new company that was spun off from ConAgra, CHS, and Cargill just over two and a half years ago, has 42 production facilities in the US, over 2,000 employees, and – get this – serves an estimated 100 million per day with their products. Chances are, if you ate any kind of bread product today, you are being nourished by Ardent Mills. As we gathered around the conference room to hear Dan’s story, he candidly shared about life as the leader of a $4-billion-year company: the advent of his...Read More
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