Hanover Vale Email & Phone Number

Seattle, Wa, Us

Seattle, Washington, United States

Hanover, New Hampshire, United States

As a Teaching Assistant with Dartmouth's Geography Department I assist with course facilitation, grading, department logistics, and host student hours.

A team of students and myself converted the kitchen of our senior honor's society, Casque and Gauntlet into a 'culinary learning kitchen' style space through a grant by the Casque and Gauntlet Alumni Board and the Dartmouth Geography Department. Designed as both an action-research space and a proof of concept model, I sourced groceries to the site and opened up the kitchen for cooking reservations, workshops, and partnerships. Over 200 people and 10 organizations used the space during its operation. Focusing on culturally specific cooking for Dartmouth Students and culinary education, I showed that thinking about sustainability through food are deeply holistic endeavors. *Affected by the current COVID-19 Pandemic* As my project relies on action-research - working physically with other students and organizations, sourcing ingredients, cooking, a physical kitchen space, the project was unable to continue in its designed format for the spring term.

Selected as one of seven undergraduate Mellon Mays fellows in the class of 2020. As an Undergraduate Fellow, I receive support for research, conferences, and presentations. My current project studies kitchen spaces in relation to student experiences accessing culturally relevant foods, cooking, and sharing food at Dartmouth College through an action-research project of my own design called 'Third Kitchen.'

My work in the Sustainability Office centers around building communities through food. I host intentional dinner parties, in which guided questions are discussed over a multi-course meal.Working with Heidi Ahn, Dartmouth Dining Services, Dartmouth College South House's Professor Lively and Helen Weldeghiorgis I coordinated Dartmouth's first annual Inter-House Community culinary competition.Following nomination by President Hanlon, I served as a student contributor for the Food Working Group. This group produced a document outlining dining purchasing guidelines and a food education program finalized on June 30th, 2018.

I conducted surveys on food preference to reduce food waste and also provide options that satisfied student's cultural and nutritional needs, implemented data collection on food waste at the Moosilauke Ravine Lodge and vehicle carbon emission calculations, worked with Dartmouth Dining to sort and order food for the program, diverted over 500 lbs of food waste from industrial landfills to Sweetland Farm in Norwich, VT through a novel partnership, and worked with the Office of Pluralism and Leadership at Dartmouth (OPAL) to source natural hair care products for incoming Dartmouth Students who have historically been marginalized with regards to access to the outdoors.

I worked for food historian and immigration scholar Matthew Garcia to coordinate Dartmouth's first food studies conference titled Cows, Land, and Labor scheduled for Spring, 2019. This conference focused on the racialized dairy industry in Vermont and New Hampshire, and its local and global impacts. I was responsible for event logistics, partnerships with Sustainable Food Solutions New England, PACE University, and Migrant Justice, managing conference invites, and programming. In this role, I assisted in selecting conference panelists, maintained conference social media, and prepared and coordinated a dinner for 40 conference guests at the Dartmouth Organic Farm.

Lawrence, Massachusetts, United States

I work with Lawrence youth in partnership with the Youth Development Organization (YDO) and Esperanza Academy to deliver environmental justice and systems education. Entirely remote this year, we are embracing the challenge to deliver a high-quality social and emotional learning and service learning based curriculum.

Prishtina, Kosovo

I worked for the UNDP based in Pristina, Kosovo as a research and communications intern in the office of the Development Coordinator. This position was made possible through a grant from the Dickey Center for International Understanding at Dartmouth College.In this role I edited documents, prepared presentations, drafted meeting minutes, reviewed proposals, assisted in projects, and analyzed initiatives as they relate to the UN Common Development Plan 2016-2020.

I worked as a TA for professor Vicki May and artist/author David Macaulay's joint class ENGS 11 "The Way Things Work." I hosted TA problem set hours, prepared materials for class, and graded problem sets.

Portland, Maine Area

Working with Chef David Levi who trained at Faviken and Noma, I learned the ropes of new Nordic cuisine through using ingredients solely from Maine. Focusing on utilizing the whole ingredient and low energy processes, I learned fermentation and presentation techniques, made sauces, baked breads and pastries, prepared and cooked meats, created menu items, and foraged for wild edible ingredients.

I worked with PhD student Nan Hu as a part of Zi Chen's material sciences lab. Modeling to understand the "Structural and Mathematical Properties of Origami Structures" I built origami units and utilized engineering techniques to study the geometries of Yoshimoto cubes.

Wellesley, Ma

For my first full-time culinary job I worked at Ming Tsai's flagship restaurant Blue Ginger. As Garde Manger I was responsible for on-line coordination, and amuse bouche for VIP clientele. At Blue Ginger I trained on all stations including the grill and wok stations. Our seven person line team served upwards of 300 guests on weekends. I was invited to assist on the set of Simply Ming preparing the mise-en-place used on the show. During this opportunity I met chefs Carla Hall, Barbara Lynch, and Jeremy Sewall.

I worked as an assistant Biology teacher and camp counselor for summer programming run through the Leahy School. I taught 3rd and 4th grade elementary school aged children concepts in biology, and planned games and programming centered around sustainability concepts.I tended community gardens and worked to develop curriculum surrounding accessible and sustainable food systems.

Master'S Degree, Geography

Bachelor'S Degree, Geography Modified With Engineering Sciences

Activities and Societies: Mellon Mays Undergraduate Associate Fellow, Casque and Gauntlet Senior Honor Society President, Rockefeller.

Cordon Bleu Diploma, Culinary Arts/Chef Training

Attended a rigorous professional culinary program with an emphasis on restaurant management and event cookery.

Education record

Activities and Societies: GSA President, Day Student Representative, MOSAIC, Varsity Track (2014-15)