Lead for LightFry (food service air fryer) performing technical sales functions including new product recipe development, brand development, strategic sales planning, technical documentation, nutrition assessment and marketing strategy. Product development, including air fryer testing protocol, cook settings, and optimized product innovation.Supported the development of air fryer optimized coating and breading systems, extending product hold time, and expanding unit capabilities.Managed the design and website, technical documentation, cost savings, and marketing collateral including a food service cook book and product guide. Supported research efforts for nutrition, sustainability, and cost savings data to create collateral tools for sales team.Collaborated with company leaders to create targeted sales strategies and presentations to support program growth.Communicated the importance, selected and maintained CRM & project management programs for sales team. Communicated with customers and suppliers to provide support as their technical liaison. Planned and presented at multiple trade shows ( SNA, NRA, RCA, and NACS), and prospected customers across the US to grow sales and train distributors.

Dining service director supporting multiple facilities and performing supervisory functions including implementing corrective action plans, culinary training, menu & recipe development, purchasing, scheduling, and employee evaluations.Collaborated with company leaders to create a complex food service improvement action plan for four facilities. Implemented employee accountability system to improve financial performance, food quality, and service duration.Taught employees how to creatively use food service products to expand menu offerings.Supported speech pathologists to develop and offer improved texture modified products.Worked in tandem with registered dietitian create menus that supported residents specific dietary needs. Interpreted customer needs and developed menus with regional favorites to improve resident satisfaction

Executive development chef for milling and baking joint venture between ConAgra Foods, Cargill and CHS performing technical bakery and culinary functions including customer product development, sales presentations, trade show execution, public speaking, employee training, internal functions, and execution US marketing initiative. Served as the company’s source for technical troubleshooting of baked goods including whole grain, gluten free, heirloom wheat, sprouted wheat, seed and pulse bread, and pastry applicationsIncreased sales through the development of an extensive library of recipes and bakery formulas for sales team mobile demonstration kits.Designed and developed the Ardent Mills Mobile Innovation Center and lead presentations to ConAgra Foods, Nestle, Riches, Cargill, Flowers Bakery, Bama, Tim Hortons, McDonalds, and many others improving company reputation and score cards.Developed innovative formulas to support industrial bakery conditions utilizing, whole grains in conjunction with technical bakery ingredients, different types of yeast, and sweeteners resulting in smoother processing. Formulated a performance process solution for adding VWG at specific percentages to incorporate levels of gluten free ingredients without effecting dough performance. Developed whole grain side dishes, salads, pilafs, artisan breads, retail bars, pastries, pastas, and pizza for customers. Led groups in sales visits and trade show events including planning and budgeting, staffing, targeted messaging, presentation execution, and followup.Notable achievements while in the position included: Produced 4 years of events, classes and presentations improving customer relations. Appeared on a local television news channel, providing cooking demonstration on whole grains.Speaker at corporate bankers closing meeting for the creation of Ardent Mills.Designed the Ardent Mills culinary innovation lab in Denver, Colorado.

Development and associate development chef for one of the largest packaged goods companies in the US with responsibilities including product development, and innovation for brands Healthy Choice, Banquet, Marie Calendar’s, Bertolli, ConAgra Food Service, and ConAgra Mills.Created gold standard recipes and worked along side food scientists to develop frozen and microwavable dinner entrees, sauces, seasonings, canned, and food service products. Collaborated with multiple brand teams, chefs and scientists to present ConAgra’s product offerings to large national grocery store chains including Kroger, Albertsons, Family Dollar, and many more.Supported efforts to improve supply chain by working in tandem with food scientists and supplier R&D teams.

Collaborated with multiple internal & external departments to produce a robust pipeline of authentic culinary innovation from gold standard to commercialized products.Conducted product presentations that effectively connect and strengthen relationships with internal departments and external customers.Conceptualized, developed & formulated frozen, shelf stable, retort, and refrigerated products, including meals, breads, snacks, sauces, and new concepts. Provided guidance to product developers and food scientists to communicate authentic approaches to retail foods. Developed & executed breakfast, dinner, & lunch parties for numerous on site events. Developed, executed, and delegate tasks for proper kitchen maintenance. Networked and collaborated with a variety of food industry professionals for ingredient sourcing and product development.

- Tutored students in biology, organic chemistry, and biochemistry - Effectively explained the concepts and principles of chemistry through one on one tutoring - Effectively raised student test scores by a mean of 17 points by holding class “review sessions”

Worked side by side with food scientists to convert gold standards sauces to industry standard products Assisted in product presentations to QSR Chains and retail food companies Gained firsthand experience formulating, producing, & implementing flavors & flavor systems into a variety of applications Balanced multiple projects while gaining extensive knowledge and hand on experience with food scientists, flavorists, and production crews

Generated production of a la carte and banquet style food servicesCreated and mandated production of weekly a la carte special menusPrepared high quality cuisine for occasions such as holidays, weddings, and banquet functions

Rotated working in a butcher shop, Italian restaurant, & banquet facilityDeveloped skills by training with selected chefs from each facility Learned the proper procedures of working in the hotel industry

- Develop and execute authentic and inspired lebanese cuisine for an a la carte service - Balanced full time education and a full time job to attain the best experience from both worlds

Worked numerous positions in a high volume kitchen including broil, sauté, and grill stationsPrioritized tasks for maximum efficiency in preparing short order food itemsObtained scholarship for completing summer work employment program through Johnson & Wales University