Over the past 12 years, I have managed the supply, operations, innovation, and quality control of an organic, fermented food product line in the Hudson Valley. Through adaptive creativity I have brought dozens of innovative fermented products to market. I co-founded an organic, fermented sauce & flavor company under the name Poor Devil Pepper Company; focusing on flavor, regenerative agriculture, community, and upcycled zero waste initiative products. I bring a strong background of ideation and conceptualization to brand and product development, culinary R&D and batch scaling. In addition, I am proficient at gathering and interpreting analytics, as well as forecasting local and global supply chain requirements. A vocabulary of effective trend spotting helps to inform my strategic product development, marketing and design projects. Since 2017, I have overseen, assisted and implemented the engineering, build out and day to day of a state-of-the-art, automated fermentation facility in Hudson, NY. I make myself available to emerging brands on a freelance basis to consult on ideation, development, and scaling of new products, processes and designs.