Maria Gamble began her career with Campbell Soup Company in April of 2000 as a human resources assistant with the corporate HR team. In December 2002, Gamble transitioned her career from human resources to research & development as a sr. research technician for the RTS Soup Product Development team. She is currently a senior research chef for the newly developed Breakthrough Innovation team. She is an active member of the ACF (American Culinary Federation), and the RCA (Research Chef’s Association) and remains involved with the Restaurant School. In March of 2009 Gamble received a dual certification from The Culinary Institute of America and The American Culinary Federation as a Certified Chef de Cuisine, Pro Chef Level II. In April of 2011 she achieved ProChef Level III certification from the Culinary Institute of America. In February 2005 she graduated valedictorian with an Associate in Culinary Arts from the Restaurant School at Walnut Hill College in Philadelphia, P.A. She also holds a Bachelor’s Degree in Communications from Saint Mary’s College.