Responsible for testing and developing new recipes to provide healthy, gourmet school lunches for children. Helped to develop and launch a line of low sugar, gluten free, all natural breakfast bars. Improved existing recipes, by reducing usage of sugar and unhealthy fats, replacing them with more natural and less processed ingredients all while maintaining the existing flavor profile. Lead baking department to produce thousands of portions daily.

Used an array of skills and techniques to create exquisite pastry products with a focus on using fresh and seasonal ingredients. Developed a series of miniaturized deserts featuring full, bold flavors in small, calorie conscious portions. Created weekly dessert menus including new items made from scratch.