-Process and analyze product at various stages of production to screen for spoilage organisms, including polymerase chain reaction (PCR) and agar plating -Yeast strain and propagation management-Aseptically collect samples throughout manufacturing facility-CIP validation-SOP optimization -Media preparation-Inventory management

-Wort and seltzer production using 4 vessel (15 bbl) and 3 vessel (7 bbl) systems for Alementary Brewing Co and its contract customers-SOP development, optimization, and implementation-Recipe development -Quality control: fermentation monitoring, sensory analysis -Cell counting and microscopy-Routine equipment maintenance and calibration-Inventory management-Production scheduling

Local Yeast Project Manager: -Analysis of spontaneously fermented wort samples to isolate and identify wild yeast cultures for beer production -Development and optimization of freezer preservation methods for specialty yeast and bacteria cultures -Development and optimization of SOPs to expedite process in order to meet customer deadlines and expectationsLaboratory Technician:-Yeast and bacteria propagation-Familiar with standard beer contamination testing protocols, including PCR-Inventory and database management, media preparation-Cell counting and microscopy-Sensory analysis of R&D prototypes-Routine equipment calibration and maintenance

Distiller:-Production of single malt whiskey from grain to glass (15bbl system), fermentation monitoring-Botanical spirit production: distillation of gins and absinthe, infusions of vodka and rum-Weighing and proofing spirit, weighing and preparing recipes-QC: sensory and palate training for whiskey -Barreling, bottling and packaging spiritHead Brewer:-Beer recipe development for 1bbl system-Brewing, fermentation monitoring, and cellaring-Inventory managementAssistant Bar Supervisor:-High volume cocktail bar experience-Lead tours and tastings-Train new employees: product knowledge and sensory profiles, food safety and handling practices-SOP development, optimization, and implementation-Cocktail recipe development-Inventory management-Plan and organize special events and off-premise tastings

Affineur:-Oversaw cave aging/affineur practices of hard, washed, and bloomy rind varieties, blue cheeses-Production of 20+ varieties of raw and pasteurized cow, sheep, and goat milk cheesesGeneral Manager:-Farmers Market Manager: logistics of attending 15+ farmers markets weekly in NJ/NYC area-Cheesemonger at NJ & NYC farmers markets-QC: sensory and palate training of cheese varieties-Led tours and tastings-Inventory and database management -SOP development, documentation, and implementation-Trained seasonal interns: product knowledge and manufacturing, food safety and handling practices, customer service-Planned and organized off-premise tasting events-Staff scheduling

Quantitative Microbial Risk Assessment and Predictive Food Microbiology LaboratoryAdvisor: Dr. Don SchaffnerDining Services Project-Performed audits and inspections of Rutgers Dining Facilities for proper food handling and food safety practices-Analysis of temperature abused samples for common pathogens using standard analysis methods-Media preparation-Familiar with pathogen isolation and identification protocols, media and solution preparation, and HACCP Salmonella, Clostridium, Generic E. coli, Pathogenic E. coli, Fecal coliforms, L. monocytogenes, and S. aureus

- Production of artisan, hard, aged, raw milk and fresh pasteurized cheeses- Milk pasteurization, operation of cheese vats, press, and other related equipment- Maintenance of cheese during cave aging- Production of sheep and goat milk probiotic yogurt- Sales in farmer’s markets in NYC/NJ/PA area

- Fill and decorate special occasion cakes, pastry and dessert preparation- Customer service, telephone communication, cash management, credit operations

- Intern 2009-2010- Seasonal employee 2010-2012- Prepared pastries, cupcakes, desserts, layer and fondant cakes, gum paste and fondant decorations