Currently sit on the Board of Directors for the Summer Chapter of the Florida Restaurant and Lodging Association

- Wrote the curriculum framework for the first vocational baking and pastry arts certificate program in the state of Florida.- Development of the pastry curriculum for a 1200+ hour Commercial Foods and Culinary Arts certificate program.- Increased student competence in the production of baked goods by expanding the baking component from a small list of requirements in state curriculums, to an independent module of student training.- Assisted in the kitchen design of Manatee… Show more - Wrote the curriculum framework for the first vocational baking and pastry arts certificate program in the state of Florida.- Development of the pastry curriculum for a 1200+ hour Commercial Foods and Culinary Arts certificate program.- Increased student competence in the production of baked goods by expanding the baking component from a small list of requirements in state curriculums, to an independent module of student training.- Assisted in the kitchen design of Manatee Technical Institute's showcase central campus, opening in 2013. Show less

- Responsible for overseeing pastry production at a four star resort, including production for seven outlets plus on and off site banquets.- Training of all pastry cooks, including externship students from Johnson & Wales University, New England Culinary Institute, and the Culinary Institute of America- Other duties included monthly inventory, menu writing and costing, presentation of dessert concepts, employee scheduling, ordering and receiving, and sanitary and saftey oversight of the… Show more - Responsible for overseeing pastry production at a four star resort, including production for seven outlets plus on and off site banquets.- Training of all pastry cooks, including externship students from Johnson & Wales University, New England Culinary Institute, and the Culinary Institute of America- Other duties included monthly inventory, menu writing and costing, presentation of dessert concepts, employee scheduling, ordering and receiving, and sanitary and saftey oversight of the pastry kitchen. Show less