Dave Terrazas Email & Phone Number

United States

United States

United States

Provide a range of services to professional athletes, fitness driven, and holistic wellness oriented clients in the San Antonio metro area, including hyper-local edible and sustainable landscaping, meal plan design and scheduling, cooking and food safety classes, meal preparation, and on-site personal chef and catering services

San Antonio, Texas, United States

Serve as instructor teaching Fundamentals of Classical Cuisine, Latin Cuisine, American Regional Cuisine, Cuisines of the Americas, and Introduction to BakingCreate content for The Art Institutes Corporate and The Art Institute of San Antonio campus communications

Panama City, Florida, United States

Managed Beacon of Hope operations while deployed to Panama City, Mercy Chef’s prototype long-term recovery portfolio, managing an $8,000 monthly budget focused on helping residents of the Panama City metro recover and rebuild following Hurricane Michael’s disastrous landfall in 2018:Served as executive chef and food service manager for the federal Head Start food service program and an after school feeding program, feeding 300 children and 50 staff breakfast and lunch, effectively providing continuous service for six Head Start centers that had been destroyed by the hurricaneManaged a 72-bed hostel, hosting volunteer post-disaster long-term recovery home building crews, including faith-based teams, and Fuller Center Disaster Recovery; hosted over 100 volunteer crew members who worked on seven homes in 2019 and 2020Minimized product waste by combining unserved ready-to-eat foods with fresh produce, creating derivative menus for neighborhood community outreach mealsResurrected Rosenwald High School’s agriculture and culinary arts program, assuming program executive function and serving as primary classroom and field instructor for high school seniors, teaching basics of agriculture, horticulture, and culinary arts, and sprouted/planted 600 food bearing plants in campus agriculture field; mentor the students as they prepare to enter the workforce, providing help with resume writing and employment applicationsRepresent Mercy Chefs in San Antonio supporting development team, actively serving as Education Chair for the Texas Chefs Association (TCA) San Antonio, Texas Chapter, as well an active chef participating in the Chef Cooperatives, a nonprofit dedicated to supporting local farms in the San Antonio metroMaintain an active column in Edible San Antonio Magazine called Food for the Soul, chronicling Mercy Chefs’ operations, covering the issues of hunger, food insecurity, cultural foodways, industry self-care and faith

San Antonio, Texas

Plan, schedule, and manage garden’s year-round culinary and wellness program, including curriculum development, and event and class design (both fee-based and free demonstration) covering: basic botany, horticulture, conservation and environmental science, culinary arts, nutrition and dietetics, fitness, and mindfulness-based wellness. Ensure program highlights the connection between plants/gardening and improved nutrition, health, and wellness. Site liaison and program chief for the USD $20 million Goldsbury Foundation-Children’s Hospital Culinary Health Education for Families (CHEF) program, teaching 75% of all culinary programming using CHEF curriculum via outdoor teaching kitchen and indoor facilities. Lead instructor for culinary arts programming, running annual schedule that provides instruction to approximately 500 attendees per month. Lead entire nation in botanical garden culinary programming volume with year-round program.Collaborate with 110 community partners to maintain program marketing and advertising plan, collaborate on city-scale initiatives, and maintain garden’s position of leadership (local, state, and national levels) in nutritional programming. Represent garden at the Mayor’s Fitness Council, Food Policy Center, and CHEF partner kitchens.Monitor budget, and optimize profitability for fee-based classes; and minimize expenses for drop-in demos. Develop return on investment (ROI) studies subsequent to each class or event. Improved year-over-year revenue (2017-2018) by 400%.Manage college internship program that integrates students from state-wide culinary, nutrition and dietetics, public health, horticulture, environmental science, and communications fields into a cohesive corps of associate program collaborators and instructors; averaging 360 intern service hours per month.

College Station, Texas

Serve as liaison between Norman Borlaug Center for International Agriculture and the Texas A&M Coffee Center, managing receipt, processing and transfer of field trial coffee samples from Latin America to university sensory and chemical-based laboratories.Perform coffee sample sensory evaluation scoring scoring analysis, and generate reports for research sponsor and Borlaug Center executive leadership.Coordinate with external clients to generate fee-based analytic services for proprietary coffee product via university laboratories, and manage data entry functions capturing client data and information.

Bryan, Texas

Plan and execute the school food service program with an annual budget of $85,000; direct paid and volunteer staff to feed an average of 160 students, faculty, and staff daily; plan and cater marketing and promotional events that serve up to 500 guests; oversee all food preparation and maintain quality control regimen; collect data and analyze equipment life cycle, food cost trends, revenue, and consumer waste data, and make recommendations to executive staff for policy and process improvements.Develop all menus in accordance with USDA guidelines, with emphasis on globally derived, produce forward cuisine; develop specialized alternative menus daily for students suffering from allergies, or observing cultural-religious traditions, such as gluten and peanut free meals, and kosher and halal appropriate meals.Ensure all kitchen staff receive first aid/CPR/AED training and certification; perform risk assessment for students, faculty, and staff in the kitchen and dining hall, and submit safety policy and procedural recommendations to executive staff regarding man-made and natural disaster preparation and response activities.Host approximately 24 Texas A&M University nutrition and food science students per semester satisfying field service requirements, dietetic internships, or volunteer requests, immersing students in a hands-on learning environment within the actual food service operation; teach culinary skills, safety, resource management and recycling in exchange for volunteer service; serve as a guest speaker to the department on the merits and advantages of volunteer service toward career and community development.Develop and lead a campus community supported agriculture (CSA) student activity that grows produce in a 1,000 square foot garden to donate to local area shelters and to support volunteer food service to Habitat for Humanity crews. Manage activity as a service-driven leadership project that supports community disaster preparedness and resiliency.

Bossier City, La

Served as chef, responsible for management of all daytime kitchen and dining room operations, and supervision of six personnel; serve as primary food service operator, and responsible agent and trainer for ServSafe® food safety program and Louisiana state food service regulations, and food preparation, and hazard and loss mitigation fundamentals.Conducted recipe food cost analysis, integrating point of sale (POS) system and daily food inventory data into a streamlined data feed that supports management food purchasing processes.Performed strength, weakness, opportunity, and threat (SWOT) analysis for restaurant’s operations as a component of business strategy.Responsible for all advertising and marketing activities; redesigned menu fusing Southeast Asian and Southern cuisines, resulting in a 20% increase in sales over a six month period. Created Facebook social media page. Established relationships with Shreveport-Bossier Bureau of Tourism, the Bossier Press Tribune.

Brandon, Fl

Served as the Executive Chef’s assistant, specializing in food preparation for: a 26-seat culinary center that holds 2-3 large classes and/or private catered events daily, original retail food products, and co-performed recipe development and cost analysis with sous chef for holiday products.Provided demonstration and instruction as a chef instructor for the store’s culinary center teaching subtropical culinary fusion, focused on demonstrating usage and preparation technique of food products sold in store.Served as the store’s wine specialist employing marketing techniques to drive wine sales, providing customers food-to-wine pairing information and conducting tastings daily for approximately 37 wines; prepared and served hors d’oeuvres to customers during tastings to promote wine sales by providing palate training and culinary context.

Tampa, Fl

Served as a senior operations analyst on cross-functional teams of programmers, analysts, and customers’ users, toward development of advanced analytic capabilities designed to provide U.S. Special Operations Command (SOCOM), Strategic Command (STRATCOM), and Africa Command (AFRICOM) the ability to leverage technology against large datasets, in order to plan and execute strategic multi-layer analysis anywhere in the world, or narrow the geographic search space during counterterrorism and weapons of mass destruction (WMD) research projects, as well as socio-cultural, economic trending.Performed data stewardship over collection, indexing, structuring, and data extraction activities from a 25,000-volume data repository compiled from multiple sources, including government, academia, and social media.Co-developed adaptive analytic and interpretive techniques, including temporal snapshots, deep dives, pattern of life analysis, and data layer building, such as socio-cultural, economic, and epidemiological data layers; served as responsible agent for providing technical training to research sponsors’ analysts how to use prototypes built to create such capabilities.Served as analytical lead on four Department of Defense-sponsored research projects, coordinating activities with project leadership within a systems development life cycle (SDLC) framework, in order to ensure meeting suspenses, optimizing budget and resource allocation, managing competing priorities, presenting periodic reviews, and creating and leading team task plans.

Bedford, Ma

Served as a federally-funded research and development center (FFRDC) homeland security subject matter expert to the U.S. Terrorism Screening Center, providing consultative support toward interpretation of Homeland Security and Intelligence Oversight policies toward standardizing operating procedures for social network analysis and persons of interest tracking, and development of a daily report product for the Office of the President of the United States, FBI, DHS, and the Intelligence Community.Dynamically supported call center operators with ad hoc analysis toward identifying watch listed individuals attempting entry into the US, and management of night shift operations during transition of analytic prototype activity into operation, providing call center a 24-hour analytic capability.Provided consultative and ad hoc analytical support to the Anti-terrorism Unit (ATU) of the U.S. Attorney Office in Boston, MA in support of the Massachusetts Anti-Terrorism Task Force (ATTF) by serving as liaison, coordinating weekly meetings between Federal, state, local and university law enforcement analysts, creating “big picture” continuity over a six-state region, and supporting media relations; co-edited weekly read file and daily report for Federal prosecutors assigned to Boston and law enforcement analysts statewide.Provided consultation to the Hanscom Air Force Base anti-terrorism analyst toward development of a research methodology and a multi-media presentation product consolidating data and reporting from the World Health Organization (WHO), Centers for Disease Control (CDC), National Institutes of Health (NIH), Armed Forces Medical Intelligence Center (AFMIC), and state and local medical authorities providing command staff actionable intelligence toward airbase and personnel security emergency and disaster preparedness, response, and recovery, and counterterrorism plan development

Managed the anti-terrorism training program for the Office of Intelligence; researched, analyzed, and reported CBRNE concerns and threats to the airbase command and 1000+ personnel, focused on safety and loss prevention before, during, or after an attack.Provided emergency management support to contingency operations following the September 11, 2001 attacks; served as night shift intelligence analyst for the Office of Intelligence, ensuring 24-hour coverage across a 12-month period.Managed the Office of Intelligence Facility and Occupational Safety programs; provided specialized training in loss prevention, including fire prevention and emergency evacuation, occupational hazard elimination and risk management, natural and man-made disaster response, and network and data security; protecting 50+ staff, a GSA-approved classified vault, a 5,000-volume library, and over $100,000 in electronic equipment.Conducted operational environment evaluations and personnel compliance reviews relating to risk management, safety, and documented and provided recommendations to Chief Intelligence Officer for improvement; conducted periodic program assessment and made changes as required to ensure continuity and efficiency with assistant program managers; additionally served as the organizational physical fitness program manager.Deployed to Middle East location in support of the Global War on Terrorism and Operation Enduring Freedom as a weapons and tactics analyst, directly supporting air and ground field operations with real-time analysis of observable combatant air defense activities.

Associate Of Arts (A.A.)

Master Of Arts

B.S.O.E.