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Culinary Service Locations

 
United States Food Map

Ready to Deliver

Flagship Culinary Services currently employs 1,200 people across 14 locations. We proudly serve clients throughout the nation through our broad range of culinary services. From east to west Flagship is ready to deliver!

Altoona

300 Share Way NW
Altoona, IA 50009

Multi-Office Location

Boston

100 Binney Street, Floors 8-10
Cambridge, MA 02142

Chicago

191 North Wacker Drive
Chicago, IL 60606

Eagle Mountain

Eagle Mountain, UT

Forest City

408 Social Circle
Forest City, NC 28043

Fort Worth

4500 Like Way
Fort Worth, TX 76177

Fremont

6422 Commerce Drive
Fremont, CA 94555

Gallatin

Gallatin, TN

Huntsville

Huntsville, AL

Los Lunas

4320 Messenger Loop NW
Los Lunas, NM 87031

Multi-Office Location

Menlo Park

1 Hacker Way
Menlo Park, CA 94025

Mesa

Mesa, AZ

New Albany

1367 Beech Road SW
New Albany, OH 43054

Multi-Office Location

New York

770 Broadway, 8th Floor
New York, NY 10003

Multi-Office Location

Newark

Newark, CA

Papillion

14734 Friend Plaza
Springfield, NE 68059

Prineville

500 S.W. Connect Way
Prineville, OR 97754

Richmond

Richmond, VA

San Francisco

181 Fremont Street
San Francisco, CA 94105

Seattle

1101 Westlake Avenue North, 6th Floor
Seattle, WA 98109

Social Circle

Social Circle, GA

Sunnyvale

Sunnyvale, CA

Flagship Culinary Services
  • About
    • Leadership
  • Careers
    • Job Listings
    • Service Spotlights
  • Locations
  • Resources
    • What’s Cooking
    • Podcasts
    • Videos
    • Recipes
    • IDEA Group
  • Reach Us
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Our NY team continue to give the people what they Our NY team continue to give the people what they want! Chef Carlos Perez and his team recently served up two crowd-pleasers: 
🔥A 16-hour smoked peanut butter and jelly brisket that sold out 9 briskets in just 25 minutes! 
🔥 And a 16-hour slow-roasted 80lb steamship beef leg 

Both dishes illustrate how time and care can transform simple ingredients into culinary masterpieces.
Pastry Chef Vicki Kibbey and her talented team hav Pastry Chef Vicki Kibbey and her talented team have taken dessert to the next level with their Tipsy Orange Chocolate Mousse! 🍊🍫 Combining smooth, rich chocolate with a pop of citrus, this mousse is not just a treat; it’s an experience!
Step inside a sugary wonderland🌟 NY Pastry Che Step inside a sugary wonderland🌟

NY Pastry Chef Kyle Bartone outdid himself with this showstopping gingerbread house!🏠 From the candy-coated details to the perfectly piped frosting, his masterpiece is spreading holiday cheer and making spirits bright! 

Check out the video for a closer look! 🎄
Looking for a dessert that tastes like the holiday Looking for a dessert that tastes like the holidays? This Buttermilk Panna Cotta topped with Gingerbread Crumble hits all the right notes.

🎄 Silky panna cotta made with real buttermilk 
🎄 Warm gingerbread crumble for a festive crunch 
🎄 Honey drizzle for a sweet finish 

Chef-inspired, holiday-approved. Recipe below! ⬇️ 

Buttermilk Panna Cotta Base 
3 ⅓ cups heavy cream 
1 ½ cups granulated sugar 
1 vanilla bean (1 tsp. vanilla extract) 
3 ¾ cups buttermilk 
10 silver gelatin sheets (or 2 ½ tsp. powdered gelatin, bloomed in ¼ cup cold water) 

Gingerbread Crumble 
1 ¾ cups butter (3 ½ sticks) 
6 ¼ cups all-purpose flour 
2 cups rolled oats 
2 cups granulated sugar 
1 tsp. salt 
5 tbsp. gingerbread spice 

Panna Cotta
Soak gelatin sheets in ice water until softened. (If using powdered gelatin, sprinkle over ¼ cup cold water and let bloom.) 
In a medium saucepan, bring heavy cream, sugar, and scraped vanilla bean (or extract) to a boil. 
Remove from heat, add bloomed gelatin, and stir until fully dissolved.
Pour the mixture through a fine-mesh sieve or chinois into a clean bowl. 
Place the bowl over an ice bath, stirring frequently, until the mixture cools to 77°F. 
Stir in the buttermilk until fully combined. 
Divide mixture into small dessert ramekins, about ⅓ cup per portion. Chill in the fridge until set, about 4-6 hours. 

Gingerbread Crumble 
Using your hands or a pastry cutter, mix butter and flour until the mixture resembles coarse sand. 
Add oats, sugar, salt, and gingerbread spice. Mix to a sandy texture. 
Spread mixture evenly onto a baking sheet lined with parchment paper. Bake at 350°F for 12-15 minutes, or until golden brown. 
Let the crumble cool completely until ready to use. 

Assembly
Top the chilled panna cotta with the gingerbread crumble.
Drizzle honey over top before serving.
Enjoy!
Let’s give a big round of applause to our Employ Let’s give a big round of applause to our Employees of the Month!👏 👏 👏 

September: Jennifer Batista, Pastry Cook 
October: Tim Eason, Receiver & Jimmy Nunez, Line Cook 
November: Alwin Barry, Line Cook 
FOH Hospitality Ambassador: Keisha Howard 

 Keep on shining! ✨
✨Bring elegance to your dessert table with this ✨Bring elegance to your dessert table with this Toasted Almond Cake Roll. Featuring layers of fluffy almond sponge, creamy coffee buttercream, and decadent chocolate ganache, it's the perfect balance of rich and light.

Save the recipe & get rolling! 🎉 

Equipment:
Stand mixer with whisk attachment
13x18 pan
Instant-read thermometer
Heat-safe bowl
Parchment paper

Joconde:
6 egg yolks
7 egg whites
1 + ¼ cup sugar
1 cup almond flour
3/4 cup cake flour
6 tbsp melted butter
½ tsp cream of tartar

Buttercream:
1 ½ cup butter
2 egg whites
2/3 cup sugar
½ cup water
1 tsp coffee extract
½ tsp vanilla extract

Ganache:
2 1/3 cups chocolate chips 
2/3 cup cream
1/3 cup golden syrup
2 tbsp sugar
¼ cup vegetable oil
½ cup milk
Almond slivers

Coffee syrup:
1 cup water
¾ cup sugar
1 tbsp coffee extract

Joconde:
Prepare pan with parchment paper & release spray. Preheat oven to 375F
Whisk yolks, gradually adding 1 cup sugar, until volume doubles
Sift almond & cake flours, fold into yolk mixture, then add melted butter
In a separate bowl, beat egg whites with cream of tartar until frothy, slowly add remaining sugar, beat to stiff peaks
Gently fold whites into yolk/flour mixture. Spread batter evenly in pan
Bake 6-8 minutes until set & lightly golden. Cool completely

Buttercream:
Whip egg whites in mixer bowl until frothy
Heat sugar & water in a saucepan to 248F. Gradually add syrup to egg whites while mixing
Cool meringue to room temp, then add softened butter in small increments 
Add coffee & vanilla extracts & beat until smooth 

Ganache: 
Melt half the chocolate, remove from heat, then stir in the remaining chocolate
Heat cream, syrup, sugar, oil, & milk in a saucepan to a simmer. Emulsify chocolate

Coffee Syrup: 
Boil water & sugar, then add coffee extract. Cool to room temp 

Assembly: 
Run a knife along cake edges & brush cake liberally with coffee syrup 
Dust countertop with powdered sugar, invert cake, and peel off parchment 
Spread buttercream evenly, leaving 1 inch of 1 edge unfrosted. Roll cake tightly from the frosted side into a log 
Place on wire rack, pour ganache over, & sprinkle with almonds 
Chill 15 minutes or until ready to serve
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