Boston's first Cannabis Ice Cream Company using sustainable and local produce. We are determined to offer a healthy solution to opioids for patients fighting auto-immune diseases. Our ice cream uses grass-fed milk from Jersey cows that is high in healthy fats. We also offer multiple non-dairy alternative milks.

Managed a team of chefs and food scientists to develop and launch products for clients. Projects ranged from ideation to full scale manufacturing.

At Radish our goal is to reinvent the perception of food delivery. We're creating menus that inspire, encourage and promote a healthy lifestyle. "Chef inspired healthy meals delivered HOT to your door in 20 minutes.Download in the App Store today or by visiting www.GORADISH.comCHANGING FOOD DELIVERY, FOR GOOD."

-Created and tested seasonal menu items to achieve profitability price points for multiple outlets within the hotel-Trained over 20 kitchen employees in their respective stations within the hotel-Analyzed food inventory levels for multiple outlets within the hotel and placed orders with various vendors on a daily basis-Ensured HACCP standards were being implemented and upheld throughout all kitchen outlets

-Managed and trained a team of 30 cooks in two different outlets-Cooked and expedited both breakfast and lunch-Plated during dinner service in Amber Restaurant (2 Michelin Star)-Took inventory and managed food cost for one of the restaurants within the hotel-Worked directly with the head baker and pastry chef to create new menu concepts

-Coordinated, planned, and managed the restaurant in the Executive Chef's absence-Expedited lunch and dinner service-Directly supervised employees by upholding discipline, conducting performance reviews and evaluating merit increases-Analyzed food inventory and ordered both produce and proteins for the restaurant-