Supported the acquisition between Classic Brands and Woodstream Corporation. As the Domestic Product Development Specialist, led strategic and cross-functional innovation projects for the More Birds consumable brand. I manage contract manufacturing, margin improvement, and product development projects from inception to operational implementation. I serve as the primary external/internal point of contact on new business initiatives managing multiple product timelines and tracking progress towards key milestones. I coordinate product creation with our operations team and domestic manufacturers and serve as a general project manager for domestically manufactured products. My responsibilities include executing project objectives, managing timelines, resources, deliverables, assigning tasks, and determining dependencies and predecessors for stakeholders.

In continuation of the Queen City Project, I joined the Kitchen Coop to diversify my skills in product development. I led contract manufacturing projects for early-stage and rising natural food companies. In this role, I managed the production needs of domestic and international food brand clients, from raw material sourcing to delivering finished goods.

I designed an upcycled food CPG concept using farm surplus while participating startup business accelerator for this project. I created a for-profit sorbet company that utilizes Colorado’s farm surplus. This company leveraged its non-profit partnership to secure produce that otherwise would end up in a landfill.This project required time-sensitive deliverables, one of which was the creation of a whole-fruit sorbet menu featuring Colorado’s produce and the farmers who grow it. The other deliverables included creating a 9-month project work plan, product branding, social impact study, market analysis, and funding pitch slide deck. At the end of this program, I won two funding pitch competitions.

In my role as a Product Development Chef, I led the launch of Simply Good Cakery, a startup and social enterprise of the nonprofit Extended Hands of Hope. In my role, I worked in collaboration with the executive management team and suppliers to develop new flavor concept projects to meet the company's September product launch date. The objective of this project was to develop the minimal viable product needed to test the market for the company's soft launch. My responsibilities involved facilitating scheduled meetings with the management team and vendors, evaluating production facilities, developing project timelines based on events leading up to the launch, guiding suppliers through the onboarding process, and procuring ingredients/materials for production runs and events. Final deliverables for the project were six cupcake formulas and prototypes based on market feedback and the creation of a Schedule of Materials to create a process for procurement. To achieve the final deliverables, I led the completion of several internal, external, and process deliverables. Some of those deliverables included developing a 6-month project work plan, product branding, market analysis, and facilitating the vendor selection process. The outcome of this project was successful. Simply Good Cakery launched its cupcake company fulfilling donor expectations.

Created the first-ever internal sustainability report for Boulder Organic Foods as part of a year-long MENV graduate program. I compiled baseline environmental data to create cost-saving operational recommendations to improve sustainability, and enhance the ease of future reporting.

I designed and instructed a summer program where campers performed and designed experiments in a natural laboratory setting and receive hands-on experience outdoors investigating water quality, soil composition, biodiversity, global climate change, energy resources, energy consumption, and pollution.

I managed the Arts and Sciences laboratory at Johnson and Wales University. During my time there I conducted and facilitated experiments relating to food and environmental studies, such as strawberry DNA extractions, sensory analysis of marshmallows created from alternative gelling agents and protein sources, and research examining the probiotic content of cured and uncured refrigerated salami.

Worked as a aviation structural mechanic on the Boeing E-6 Mercury. Performed scheduled maintenance, flight safety checks, engine starts, and phase inspections. Successfully trained 13 Plane Captains resulting in an increase in productivity and manpower within the organization.