One of five chefs asked to be on Mann's R&D panel. Our job is to work with vegetables and greens that Mann's is developing for release, and create recipes to help facilitate the marketing of the new products. This job is not a full time job. Our goal is to meet several times a year as directed by Mann's marketing department.

At Chef Koochooloo, we teach NGSS and Common Core standards through culinary lessons to K-6 grade students. Each lessons is a trip around at the world learning about another culture, along with science and math as the students go through the cooking lesson. My role is mainly in the classroom teaching and writing the lessons to challenge the children to think beyond the food itself and into the origins of both the recipes and tools, and also to show them that math and science happening in real time, all the time.

Catering designed to focus on corporate lunches in the Silicon Valley Area. As Operations Manager my primary responsibilities were :Managing daily operations including food production, supply purchasing and inventories Assisting in deliveries to ensure high level of customer service on siteCollaborating w/ ownership on new menu developmentDeveloping and maintaining vendor relationships and pricing negotiations

Piedmont High School is a fabulous public school with a student body count around 1000. My role as F&B director required me to preform all the customary duties of a trained chef and restaurant manager: oversee all food production on campus, negotiate and manage all vendor relationships, develop marketing strategies for the program, oversee all inventories, handle all banking and manage accounting and record keeping. The job also required me to be an instructor to high school students in the kitchen. By far this particular component of the job was the most fascinating and rewarding to me. The students and I got along great, and they challenged me in ways I wouldn't have dreamed. Having this combination of love of food and cooking, mixed with the youthfulness of teenagers made my time at Piedmont High School a great experience.

Hired to change the culture in the kitchen and overall operations of the restaurant. Was able to make positive changes in several key areas including reducing food cost, safety and sanitation, culinary creativity and marketability, and staff training.

Kitchen Manager at a fast paced,120 seat casual restaurant located a block from AT&T park. Responsible for developing daily specials, inventory control, purchasing, and managing the the daily prep tasks.

Oversaw daily operations in the kitchen from prep through service and closing. Conducted all inventories, helped develop special menu items and manned the garde manger station during service.

Drove the sales floor staff with enthusiasm and attainable sales goals. Responsible for training all new store hires, wrote weekly employee schedules and assisted in monthly budget planning.