Working to re-regionalize food systems. Provide the bridge between producers, distributors, processors, workers, and communities. Specializing in providing small-scale farmers pathways to access institutional dining accounts ranging from K-12 to corporate foodservice.

Foodservice consultancy focusing on strategy development, sustainability program development, operations, marketing and storytelling.

Strategy development around carbon, waste, and water reduction goals for global food program's micro kitchens, coffee bars, cafes, catering, and food halls spread across 30 countries, servicing about 21,000 employees. Ideate and drive for pilots and initiatives within food program related to sustainability across all regions and develop processes for metric tracking and reporting. Communications and marketing strategy for program, including PR requests and external speaking events for LinkedIn Food Team. Develop strategy for new food service builds as well as refreshes of existing spaces, work in conjunction with food service consultants, designers, and architects, review drawing sets and operational flow of food service space. Serve as main POC in the development of a food and beverage specific Design Guide that standardized design of food spaces globally. Work with food service teams and regional program leads to develop foodservice programming that respects local culture, employee needs, while maintaining a sustainable and scalable program.

Direct oversight and management of food service for over 5,000 Bay Area LinkedIn employees. Emphasis on whole foods, scratch cooking and supporting local and hyperlocal business, food producers, farmers, and ranchers. Oversee and manage multiple food service vendors that provide food service in 6 full service cafes and 5 coffee bars. Manage and develop programming for food education program available to LinkedIn employees, which includes cooking classes, book signings, panel discussions, local farm visits, and more. Drive sustainability (carbon footprint, food waste, and more) initiatives for local program in conjunction with food vendors, sustainability team, and passionate employees. Develop and drive relationships with local nonprofits in the fields of regenerative agriculture, food waste recovery, accessibility to fresh, healthy food, and more. Design input, operational and programmatic planning for new food service outlet builds, including spec-ing equipment, pack-in's, punch list walk throughs and openings. Temporary oversight of break room program, including vendor management, budget management, snack selection and menu roll outs.

Marketing: Organize marketing efforts for Food & Beverage program for all Bay Area offices; sendcommunications and weekly newsletters to employees regarding programmatic announcements; createFoodies group database of employees interested in learning about cooking and nutrition and createcalendar of cooking classes; establish relationships with local vendors and farms and bringthem to campus for marketing exposure and employee education; organize educational employee tripsand tours to local organic farms and dairies; establish on campus Community Supported Agriculture(CSA) and meal delivery kit services, and manage vendors; create and manage website the Food &Beverage program.Nutrition: Organize and offer onsite nutrition classes and workshops for employees; review nutritional value of potential new snacks and products brought on campus; work withWellness team to create health and nutrition challenges, post online nutrition articles, andfeature nutrition information for employee education; review menus of at least five café locations for accurateallergen labeling and variety of menu items to suit dietary needs and restrictions of employees; increase awareness of monthly nutrition focus by marketing information directly to LinkedIn employees.

Co-Author of "The Matcha Miracle: Boost Energy, Focus and Heath with Green Tea Powder"​, 35 recipes by Anna Zulaica; 15 Dessert recipes by Pastry Chef, Lasheeda Perry. Co-Author of "The Low GI Slow Cooker: Delicious and Easy Dishes Made Healthy with the Glycemic Index."​ All recipes created by Anna. Co-author of "The DASH Diet Cookbook: Quick and Delicious Recipes for Losing Weight, Preventing Diabetes, and Lowering Blood Pressure."​ Anna created and tested all of the recipes in the book, over 140! Recipes have also been published in "The Antioxidant Counter: A Pocket Guide to the Revolutionary ORAC Scale for Choosing Healthy Foods."

Teach nutrition based presentations and healthy cooking classes to Hispanic community in Spanish; attend Health Fairs and events as representative; teach classes at Health Fairs, workshops and healthcenters. Member of the Multi Cultural Leadership Community for the American Heart Association.

Manage all client communications; create custom healthy menus tailored to clients’ needs; preparehealthy, organic dishes to cater private parties of 50 people or under; create curriculum and teach in depth nutrition/cooking courses and classes; coordinate marketing, networking and social media.Work with The Specific Chiropractic Center to create a 6-week "Healthy Cooking for Life" whichcovered nutritional information and how to prepare healthy dishes. This program ran 4 times and dueto its success, the team was able to develop other programs, such as "Healthy Cooking During theHolidays" and "Healthy BBQ & Grilling" classes.

Lead team of cooks to ensure that dishes are executed efficiently and accurately in a cafe serving over 700 lunch meals per day; create international menus for the cafe, including healthier options, vegetarian and vegan meals; create production details for each dish as a guide for cooks; product ordering and taking inventory of produce, dry goods and meats; budget management; prepare prep lists for cooks on multiple stations; ensure prep and dishes carried out efficiently and on time.

Partake in monthly wine or beer pairing, 30-40 person plated multi-course dinners; assist in menu planning with beer and wine pairings; lead dessert station and plating; assist in production of main dishes, side dishes and create all sauces; assist with plating, serving and presentation of dishes.

Create and teach six week nutrition course in Spanish as part of worker’s compensation rehabilitation program covering topics such as good fats vs. bad fats, dairy, protein, vegetables and antioxidants, fruit intake and effects on blood sugar,a nd more; prepare handouts, recipes and food demonstrations for attendees.