Schonert's is a Corporate Catering Company in Ames, IA founded in 2017. This business combines my greatest passions and skills: research and development, project management, strategic planning, critical thinking, emotional intelligence, and P&L growth. Throughout the years, we have strategically grown to become a profitable and competitive premium and executive style business.

"Helping to prepare global leaders thrive anywhere around the world". During this cross-cultural experience, I gained skills, experience, and exposure to Cultural Intelligence (CQ), Global Leadership, International Governments, Business Consulting, and Language Fluency. Throughout this internship, I had the opportunity to interact and consult for fifteen diverse businesses. These ranged from consumer goods, to import/export, education, digital marketing. I used skills in industry analysis, market entry, financial projections, and business structure to help local businesses grow internationally.And yes, this included camel rides, sleeping in the Sahara, and cliff jumping into the Mediterranean!

During my time as a Consultant Team Lead with CyBIZ Lab, I led and collaborated on four team projects with businesses in the Grocery, Higher Education, Venture, and Health Care Industries. My teams conducted market research, financial validation, industry expert interviews, consumer surveys, and presentations to executives. I consistently and professionally worked and communicated with clients, combined research and analytic skills to develop high-level recommendations, and led high-level teams by delegating and promoting team members’ strengths to promote efficiency, high quality work, and success.

I identify and develop bakery/pastry classes at the Rose Farm using market research, insights, and experience. As an educator and trainer, I have and continue to develop a variety of unique and interactive classes to teach at the farm, including All About Pies, Cinnamon Rolls & Scones, and The Art of Coffee. The classes range from an hour and a half lectures to three-hour workshops. Additionally, I continue to purchase proper equipment and utensils that allow the participants to effectively immerse in the class. And I provide participants with relevant culinary tips and tricks, as well as teaching participants about the science behind what is happening during the baking process. I enjoy being able to interact personally with my participants and continue to educate them on bakery science and processes. All participants leave the class with a ready to bake product to enjoy at home!

During the summer of 2020, I had the opportunity to serve as the Bakery R&D Intern at Newly Weds Foods in Chicago, Illinois. During the summer I had the opportunity to develop a new product line with five different bakery applications which will be featured in the company's 2021 bakery catalog. Additionally, I worked directly with the bakery director to identify the gold target and to continually seek advice and approval for formulations. Throughout the summer, I conducted an independent bake time & temperature study as well as a shelf-life study. Additionally, I consistently tested products for specific gravity, viscosity, pH, Aw, and moisture. Finally, I presented my final project to the management and R&D team and produced an 18-page scientific report. I am very grateful for my experience at Newly Weds Foods as it provided me with a deeper understanding and knowledge in the bakery industry, research and development, and gave me a wide network of colleagues in the industry.

During the spring semester of 2020, I served as a student supervisor at The MU Market and Cafe with ISU Dining. My responsibilities included managing all student workers at the market and addressing any conflict or situation that may arise with a worker or customer. These responsibilities included making sure all employees were prompt, followed the established rules, were productive, helped customers, and were properly trained in business and food safety protocols. Additional responsibilities included opening and closing, inventory management, counting the drawers, depositing cash, and processing cash and credit transactions.

I worked in a team with suppliers and interdepartmental members to develop and innovate product formulations and production process solutions for new and current food products. I researched solutions for R&D products, acquired Q&A responsibilities, increased industry acumen, and attended the Institute of Food Technologists National Conference. Also, I presented at Walmart Culinary Headquarters in Bentonville, AK for a company capability meeting. Lastly, I performed a lot of lab testing including pH, Aw, and viscosity. I am so blessed to be able to work as the R&D intern at Country Maid for the summer. Over the past two weeks I have been able to learn new insights about the food industry, food science, and have been able to have lots of hands on experience.

I worked with the owner, Erika Jenson, to develop a retail gourmet waffle menu, including six innovative and unique waffle varieties based on consumer research and profitability metrics. Food Network recognized developed waffle menu as “The Best in Iowa”. I also developed a training program for employees including food safety, set up, mixing, cooking, & presentation.