Role Overview:As the Executive Director of Operations at the American Culinary Federation (ACF), I lead our national office team in supporting over 150 chapters across the country. Our teams are dedicated to various crucial functions including certification, educational accreditation, apprenticeship, culinary competition, information technology, member services, marketing, communications, and support for members in the American Academy of Chefs.Key Responsibilities: • Team Leadership: Lead and manage the national office team, ensuring effective support for our 150+ chapters. • Certification and Accreditation: Oversee teams responsible for certification and educational accreditation, maintaining high standards for culinary excellence. • Apprenticeship and Competitions: Direct the apprenticeship programs and culinary competitions, fostering skill development and competitive spirit among members. • Information Technology: Supervise IT operations to ensure robust and efficient technological support for all ACF activities. • Member Services: Ensure exceptional service for our members, addressing their needs and enhancing their experience with the ACF. • Marketing and Communications: Guide marketing and communications efforts to promote ACF initiatives, events, and member achievements. • Support for American Academy of Chefs: Provide dedicated support for members in the American Academy of Chefs, recognizing and fostering their contributions to the culinary field. • Executive Board and Chapter Support: Support the ACF Executive Board and all local chapters, ensuring alignment with organizational goals and facilitating effective operations. • Event Execution: Execute the annual convention and regional events, including regional competitions and culinary experiences, ensuring memorable and valuable experiences for our members.

Role Overview:As the Director of Culinary Development at Rubix Foods, I led a dynamic team in providing culinary leadership across various departments including marketing, sales, research and development (R&D), and upfront development. My role was pivotal in the innovation and application of products tailored to meet customers’ menu development needs.Key Responsibilities: •Culinary Leadership: I directed culinary initiatives and strategies, ensuring alignment with overall company goals and customer expectations. •Product Development: I spearheaded the creation and application of innovative food products, from concept to commercialization, tailored to enhance customers’ menu offerings. •Cross-Functional Collaboration: I collaborated closely with marketing and sales teams to develop and promote new culinary products, ensuring market relevance and competitive edge. •Research and Development (R&D): I led R&D efforts to develop cutting-edge food solutions, incorporating the latest culinary trends and technological advancements. •Customer Engagement: I engaged with customers to understand their needs and preferences, translating them into actionable product development plans. •Menu Development: I provided expert guidance and support to customers in developing and refining their menus, utilizing Rubix Foods’ products to achieve optimal results. •Innovation and Trends: I kept abreast of industry trends and innovations, integrating new ideas and practices into the culinary development process to stay ahead of market demands. •Team Leadership: I mentored a team of culinary professionals, fostering a collaborative and innovative work environment.Key Achievements: •Successfully launched multiple new products that significantly contributed to the company’s revenue growth. •Enhanced customer satisfaction and loyalty through the development of customized menu solutions. •Strengthened the company’s market position by introducing trendsetting culinary innovations.

Charge with accountability to lead culinary development business strategies with consumer relevant delicious on-trend culinary based platforms and concepts while maintaining strong relationships with our industry partners and customers. Team leader for industrial, foodservice and cross functional lead for culinology team.

Lead a team of chef-educators, faculty, and staff training new culinarians for the culinary industry. Charged with creating new degree and diploma programs along with non-credit programs for culinary enthusiasts. Building relationships with community and industry organizations both locally and nationally.Key Achievements:• Relaunch of Culinary Arts Associates degree and Diploma in October 2018.• Created numerous public opportunities for students to be involved in local and national activities to promote their careers and the school.-Left position due to owners opting to close the college and exit college education business

Lead a team that culinarily drive the company’s +$5 Billion retail portfolios with cross-functional leadership including iconic brands such as Pace, Prego, Swanson, Plum, Campbells Soups and Pepperidge Farm baked bread and snacks while driving growth. Worked with flavor and ingredient vendors to create new flavor and ingredient tools for pantry-level clean label tools. Key Achievements:* Contributed to marketing over 200 new product launches with 6 new culinary lead product lines.* Co-lead with R&D partners an internal R&D Culinology team bridging the gap between the chef’s Gold Standard and the commercial product.

I have worked with and lead teams across the United States in hotels, private clubs, restaurants and colleges from New York, Philadelphia, Vermont, New Orleans, Walt Disney World and all the way to Fish Camp, California.(Montgomery County Community College, Schenectady County Community College, Winnisook Club, Tenaya Lodge, The Matterhorn, Flying Fish Cafe at WDW, Bayona, The Conservatory Grill)