Alchemy of Taste workshop: Instruction of palate development and food & wine pairing theory to all levels of tasters from the general public to industry professionals. Food and wine affinities program development and implementation. Custom pairing, recipe/menu development, food & wine writing.Food product development/formulation, production and manufacturing consultation, strategic marketing, product positioning, brand identity, packaging development and design consultation… Show more Alchemy of Taste workshop: Instruction of palate development and food & wine pairing theory to all levels of tasters from the general public to industry professionals. Food and wine affinities program development and implementation. Custom pairing, recipe/menu development, food & wine writing.Food product development/formulation, production and manufacturing consultation, strategic marketing, product positioning, brand identity, packaging development and design consultation. Formulation and manufacturing experience includes chocolate, cold and baked extruded and slab bars, frozen non-dairy confection, alcoholic and non-alcoholic beverages, raw and fermented products, sauces, acidified foods, low acid foods, water activity controlled foods and pasteurized products. Emphasis and interest in nutrient dense, sustainable foods, fermentation, healthy glycemic, plant-based proteins.Consulting services for custom recipe and menu development, wine list curation, production and service training and facilities design for wineries, restaurants, and food service. Culinary production experience includes Consultant, Chef, Banquet Chef, Catering Chef and Pastry Chef for boutique properties of 20 to 400 guests.Clients include: Balo Vineyards, Big Sky Yoga, Flow Restaurant & Lounge, Foursight Wines, Goldeneye Winery, Greenwood Ridge Vineyards, Kilwins Quality Confections, Leslie's Organics, Mendocino Cafe, Phillips-Hill Estates, Navarro Vineyards, Redwood Community Services, Roederer Estates, Scharffenberger Cellars, Sterling Caviar, Toulouse Vineyards. Show less

Complete product development from ideation, sourcing and vetting sustainable, responsible global ingredients and suppliers, assisting ingredients suppliers and farmers to meet custom requirements, product formulation and methodology, determining regulatory, food safety and shelf life parameters, bench top formulation, directing co-manufacturers for plant trials to volume scale up, and manufacturing of coconut based organic, healthy glycemic, non-gluten, non-dairy snacks, beverages and foods for… Show more Complete product development from ideation, sourcing and vetting sustainable, responsible global ingredients and suppliers, assisting ingredients suppliers and farmers to meet custom requirements, product formulation and methodology, determining regulatory, food safety and shelf life parameters, bench top formulation, directing co-manufacturers for plant trials to volume scale up, and manufacturing of coconut based organic, healthy glycemic, non-gluten, non-dairy snacks, beverages and foods for total health and maximum nutrient density. In a nutshell, trail blazing the creation of plant based products of unsurpassed quality that are incredibly good for you, but taste so ridiculously delicious, you'd think they must be BAD for you. Categories include pH and water activity controlled sauces, condiments and ingredients, baked and cold extruded bars, ice cream, chocolate, and beverages. Successful launch of 21 SKUs (6 product lines, 6 ingredients). Show less

Design, development and instruction of a comprehensive Culinary Arts program for high school students to prepare them to enter the culinary industry with a working resumé, food safety certification, and practical job skills for production through formal service. Curriculum included sensory analysis, product concept development, nutritional analysis for local cancer patients culminating in designing and producing menus for delivery to patients, catering menu design, budgeting, production and… Show more Design, development and instruction of a comprehensive Culinary Arts program for high school students to prepare them to enter the culinary industry with a working resumé, food safety certification, and practical job skills for production through formal service. Curriculum included sensory analysis, product concept development, nutritional analysis for local cancer patients culminating in designing and producing menus for delivery to patients, catering menu design, budgeting, production and service for local events, and job placement. Show less