I have been a supervising cook in public, commercial and non profit agencies for the last sixteen years. For the majority of that time, I have focused on large batch production cooking with a special emphasis on preparing nutrient dense meals for at risk populations. With each of these experiences, I was in a lead or supervisory position. I have a Dietary Service Supervisor Certification and a Bachelor of Science in Nutrition Science/Public Health. With all of my experience cooking and attending classes, with a special emphasis in nutrition, health, and kitchen production management, I have developed an extensive depth of knowledge in this field. With the recent completion of my bachelor’s degree, it has inspired me to look for opportunities in areas that I can apply my knowledge to assist in feeding large and diverse populations in ways that promote nourishment and a general sense of wellbeing so they may participate effectively in their daily lives. Once I finished my degree in Nutrition Science at California Polytechnic University, Pomona, I have refocused my attention on finding work in an area that I can promote and facilitate ideas to feed at risk populations. While I was attending school I took many classes that covered issues regarding public health, community nutrition, and production cooking sanitation. Most of the research and writing I did for my classes looked at and objectively evaluated the needs of different sub groups that are nutrient and food insecure here in the United States. I have cooked for non profits and I have volunteered for many organizations here in Southern California that work to support efforts that serve these groups. I understand what it takes to raise capital to finance these kitchens as well as develop menus around a limited supply of food and equipment that is typically used in soup kitchens and food pantries that do not necessarily have an extensive budget to work with.