Jimmy Schmidt
Chef and Mad Scientist
Jimmy Schmidt was born and raised in Champaign Illinois. He studied electrical engineering at the University of Illinois, Schmidt traveled to Southern France in
1974 to obtain foreign language credits toward his degree. He stayed to pursue a culinary and wine career, receiving Culinary Degrees from Luberon College and the French Institute Technique du Vin diploma from Maison du Vin in Avignon. Schmidt followed his head instructor to Boston to continue his culinary education. In 1976, he received his Professional Chef’s diploma Magna Cum Laude, graduating First in Class, from Modern Gourmet, Inc., Newton Centre, Massachusetts, under the direction of Madeleine Kamman. Jimmy joined Madeleine for the opening of her new School for American Chefs at Berlinger Vineyards, St Helena California(1991), as an occasional guest contributor. With Young Presidents Organization, Jimmy expanded his business education with Harvard University from 1998 – 2001.
Working with Dr. Marvin Moser on Heart Healthy Cooking for all Seasons in 1996 Jimmy learned more about food and nutrition. After engaging with Dr. Robert Atkins in 2000 on new product development, Jimmy created an extensive line of low carb – higher protein products. Since 2004 Jimmy has enjoyed working with Dr. Steven Gundry author of The Plant Paradox, on collaborative dinners exploring taste and nutritional development in Palm Springs.
As a chef, Jimmy was always searching for taste, and for the knowledge to improve taste. This journey led him from the regimented kitchen back to nature, for what we consider flavor is developed simultaneously with nutritional elements. Following the cycles of the season unleashed a continuous bounty of nature to explore.
Beyond taste, we eat for nourishment, and not all that has taste has nourishment. What and how our bodies can process these complex components, how they interact, carrying distinct pH and isoelectric charges is amazing, especially when mixed together! Once the foods that we think taste good are in our bodies the even more complex biome takes over to process into friendly nutrients and combatant autoimmune foes.
Constant research has led Jimmy to the continuous creation of new foods that ignite taste in harmony with superior nutrition. Guided by the engrained core human cravings, Jimmy has evolved many of your favorite foods to excite your palate and nourish your body in harmony with your biome.
The Foods that You Love that Love You Back! (™).
Better Foods = Better Nutrition = Better Health = Better Quality of Life
Jimmy’s primary goal is to improve the nutrition of the world. The growing world population needs sustainable clean protein delivered in the foods they love. The growing world waistline needs sustainable clean nutrients, without the bad stuff, delivered in the foods they love. We can achieve a dual goal of nourishing the growing population through solutions that enable and improve health.
Jimmy founded Innovitality in 1999 to pursue this research and enable these goals. We have enabled many “better for you” products over the years and have much more developed for the market when the consumer is ready. Education is a key gateway to these nutritional advancements.
Product Development
Jimmy has consulted on taste and nutrition product development for many leading food companies in North America, Europe, and South America.
Awards Snapshot
- James Beard Foundation – 3 Beard Awards (Great American Chef-Best Chef Midwest-Who’s Who of Cooking in America)
- Esquire Magazine “Best New Restaurants” – 5 Awards (Detroit 3X – Denver – Washington DC)
- Nations Restaurant News “Fine Dining Hall of Fame”
- Restaurant & Institutes “Ivy Award” – 2 Awards (Detroit – Denver)
- Food & Wine Magazine “Honor Roll of American Chefs”
- Gourmet Magazine “America’s Best Restaurants”
- Travel Leisure “Best New Restaurants”
- Bon Appetite “America’s Best New Restaurants”
- Wine Spectator “Best of Award of Excellence”
- American Academy of Hospitality Science “Five Star Diamond Award”
Tom Morley, Jr.
Manufacturing Guru Tom started his career in the confectionery industry at Morley Candy Makers (MCM) in 1974. Morley Candy was founded on Detroit’s East Side by his grandparents in 1919. Tom served his apprenticeship under the direction of George Kurshank, a senior Cadbury/Schweppes confectioner employed by the company.
Tom also studied Confectionery Food science at the University of Wisconsin. He is affiliated with the National Confectioners Association, the Pennsylvania Manufacturers Confectioners Association, the American Association of Candy Technologist, the Chocolate Manufacturers Association and the Institute of Food Technologists. He has presented a variety of papers at various industry conferences over the years.
In 1990, he was appointed President/CEO of MCM and various Morley holdings. During his tenure at MCM, Tom developed a Sports Celebrity Candy Bar concept, an aggressive EU/Asian export program and moved the company into contract manufacturing by acquiring the Fred Sanders Brand.
In the late 1970’s Tom founded T.M. Morley, Inc. (TMMI), a refrigerated trucking company where he currently serves as Chairman. TMMI was initially realized to support the geographical expansion of MCM from the US mid-west to both East and West coast distribution points.
In 1980 a strategic relationship with Little Caesars Enterprises was formed to enhance overall distribution of Morley branded products. During the course of a 15 year relation, TMMI developed restaurant equipment and food distribution concepts that helped support the build of over 1,800 Little Caesars locations throughout the U.S. and Canada. Relatedly, and under the corporate banner of Morley Enterprises, Tom and his operating partner, Dennis Sobczak opened up the first Little Caesars location in the State of Maryland and subsequently opened an additional 31 stores.
In 1992, Jimmy Schmidt and Tom started working together for the launch of White Chocolate Ravioli for commercial production for Little Caesars’ national promotion. Adapting Jimmy’s food innovations into commercial production continued with SmartChocolate, Atkins Nutritional Products, Life2Go and other well known nutritionally enhanced products currently distributed on four continents.
In 1999, Tom co-founded the Functional Foods Company (FFC), a start-up food development company that brought Schmidt’s innovative nutritional products to market. He serves as President and provides contract manufacturing support for all new product concepts developed for various Consumer Packaged Goods companies. FFC has brought products to the retail market under its own brands as well a host of others.
Tom has vast experience in guiding concepts to completion—from the formulation of food and beverages, to the technicalities of manufacturing new products, shipping, marketing and ultimate delivery to market at the point-of-purchase.
Tom sits on 3 non-profit boards as well as several for-profit boards. He serves as a member of the Macomb County Water Resource Advisory Council, Chair of the St. Clair Channel Keepers, and a board member of the Care House – a Macomb County Child Advocacy Center helping child victims of sexual and physical abuse; and is also on the board of Canadian based Cup Techniques, Ltd.
Tom has been awarded the Outstanding Management Award as well as the Outstanding Leadership/Community Involvement Award by Little Caesars and the Community Service Award by the Variety Club.
As a former YMCA Scuba Instructor, Tom still enjoys scuba diving in his leisure time.