Culinary Science Consulting

Certified Culinary Scientist uniquely specialized in the Art of Culinary and science of food. Highly skilled at formulation and scratch production of a wide variety of food and beverage items, executing at all stages from ideation to successful large scale productions. Expertise in managing a team of chefs and scientists in creating innovative products / platforms that will meet the financial goals of the company and delight the taste of consumers. Effectively removes project roadblocks by working with all internal cross functional teams and external suppliers to ensure timelines are met. Key competencies include: • Product Trends and Formulation ● Nutrition and Food Regulations • Restaurant Operations and Service ● Tasting and Product Sensory Evaluation • Coaching and Mentoring ● Plant Trials and First Productions