Rei L. Email & Phone Number

Managing came naturally for me. I remember being 6 years old and counting all of our piggy banks at the table, allocating our funds. I fell in love with the Operations & the Food Industry at my first management gig as a 17 year old, Five Guys Burgers and Fries. And I've been climbing ever since. From studying child development and nutrigenomics, I became a nanny, house manager and personal chef for amazing clients and families. Somehow between there, opening restaurants, more studying and a whole lot of believing in myself... I landed my dream job. Executive Chef and Operations Manager of Cleveland Clinic's Nutrition department. After many years of 80 hour work weeks, my job there was done. I had fed and managed hundreds of thousands of people with all of the love in my heart during one of the most trying times in history. We did it. I have retired from the kitchen. I now work from home as an Operations Director. I also have the time to share all of this Kitchen Management knowledge I have in my brain with the outside world. The people who need it most. The people who have never managed a food cost or a professional kitchen. Giving them the tools they need to manage at home, effectively. It is my calling, my dharma; to continue to share, educate and love hard. Emphasizing that our food is our fuel, we can cure ourselves with nutrition, and to love the body you are in. We can manage our brains the way we can manage an operation. Come along for the ride. "A Natural Born Leader. Committed. Full of Passion. Always looking for a challenge. Dedicated to invigorating and educating always. Thrives under pressure. Critical & creative thinker. Ability to organize and motivate at high volume. Enjoys working with like-minded individuals with a purpose for greatness & wellness". - - - -

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  Le Cordon Bleu College Of Culinary Arts-Miami

  Culinary Arts/Restaurant/Food Services Management