Cody Masters Email & Phone Number

Denver Metropolitan Area

Highlands Ranch, Colorado, United States

Austin, Texas Area

Austin, Texas Area

- Planned three-year approach to the reformulation of entire Michael Angelo's Gourmet Foods portfolio, twenty sku's a year, already capturing an average of 50k a month in savings.- Innovation and pipeline build on Michael Angelo's Gourmet Foods Frozen Entrees through 2020, as well as creating bowl and soup adjacencies for 2019 - All maintaining minimum 30%.

Austin, Texas Area

- Within six years, as the only R&D lead ever on staff, helped build the company to a value of approximately $250,000,000.- Possess a R&D strategy that consists of deep knowledge of recipe development, product sourcing, customer service, quality assurance and production rollouts – whilst staying abreast of current food trends and consumer’s needs.

Los Angeles, CA

Summers 2010 / 2011:Built the camps Culinary Arts and Nutrition program from scratch. Created curriculum for all courses, which taught children ranging from ages 4 - 17 basic fundamentals of cooking and wellness. Further, provided nutritional breakdowns and ingredient indexes for all items cooked within individual classes. May 2012 - May 2013:I acted as.

Greater New York City Area

- Worked in the kitchen of Maialino, in the Gramercy Park Hotel.- In January of 2011 GQ Magazine named Maialino "Best New Restaurant in the Country."

New York City, NY / Newport Beach, CA / Los Angeles, CA

- Managed restaurants in Beverly Hills, CA, Newport Beach, CA and Manhattan, NY, where annual sales had potential to reach fifteen to twenty million dollars.- Oversaw restaurant operations and kitchen budget that ranged from approximately $50,000 to $70,000 a month.- Managed weekly labor costs and schedules, as well as both front and back of the house.

San Diego, CA

- Worked alongside Chef Kai Peyrefitte to develop pilot episode of Kai Food.- Conducted in-depth analysis into fields such as genetic modification, selective breeding, and general issues regarding the lesser known side of the industrial food industry. - Sought out contacts, conducted interviews and transcribed conversations with leading experts in the.

Greater San Diego Area

- No prep cooks; thus, I prepared all sauces, starches, vegetables, kids’ food, as well as numerous miscellaneous sides.- Worked, both alone and alongside Chef De Cuisine, to prepare banquets for parties of upwards to 100 people.- Received Food Handlers License March, 2008.

Bachelor'S Degree, History / Anthropology

Activities and Societies: Sigma Nu, College Radio Host, Writer - Daily NexusStudied both History and Anthropology.

Certification, Culinary Arts/Chef Training

Earned a Culinary Arts Certification, emphasis in Nutrition. Graduated top of class.

Certification, Nutrition/Food Science

Personal enrichment courses taken in Applied Nutrition, Food Science and Exercise Testing / Physical Fitness

Integrative Nutrition, Integrative Nutrition

The Institute for Integrative Nutrition (IIN) was founded in 1992 by Joshua Rosenthal. It is the largest nutrition school in the world..

Master Nutrition Certification, Nutrition Sciences

The AFPA Nutritionist Certification -Master Level program includes the following certification programs: Nutrition and Wellness Consultant.