Jessica Yoon Email & Phone Number

http://www.jessicasdinnerparty.comA food blog with original articles, recipes, styling, and photographs.

Greater Los Angeles Area

- Created and managed new product ideas (ex. core line extensions and new adjacent formats).- Responsible for initial formula development and ingredient sourcing.- Researched new product trends and conducted market research to help support project initiatives. - Helped manage vendor, supplier, and contract manufacturing relations. - Assisedt in managing.

Greater Los Angeles Area

- General and opening manager of the League of Kitchens LA branch. - Built strategic partnerships with community organizations and key stakeholders. - Recruited and trained immigrant cooking instructors. - Managed instructor relationships, professional development, and payroll. - Planned and executed special events, corporate relations, and media features.

Commerce, CA

- Promoted brand innovation by developing and implementing new product ideas within the bread, cake, sandwich, and beverage categories. - Created strategies to increase product demand and outreach by planning thoughtful, marketing campaigns. - Researched and analyzed competitive brands, consumer behaviors, and food trends to better position products within.

Brooklyn, New York

- Wrote original editorial content for online and print publication.- Created bios and formated recipes.- Copy edited and fact-checked content for style, spelling, grammar, and punctuation. - Researched and contacted chefs and food professionals for StarChefs' Rising Stars awards and the International Chefs Congress annual event. - Curated social media.

- Drove brand innovation by proposing and outlining ideas and new recipes, which included seasonal and holiday-related cakes, breads, and plated dishes.- Conducted market research on current and anticipated trends in the food and beverages industry.- Evaluated and reviewed marketing strategies of related brands.

Seoul, Korea

- Food Coordinator at $40 million dollar cafe chain in Korea.- Coordinated the brand's bread, cake, food, and beverage menus.- Oversaw product development with R&D and third-party companies.- Participated in strategizing visual merchandising.- Helped execute and style photoshoots.- Occasionally instructed food-related classes and seminars for media.

Paris

- Contributed to the dessert section at Michelin-starred French restaurant with Southeast Asian inspired flavors.- Underwent training as an interim for the one-person pastry post.- In charge of the pastry inventory and mise en place for all desserts on the menu.- Plated appetizers and desserts during lunch and dinner service.

Paris

- Trained as part of the modern pastry shop’s team owned by two former chefs of 3 Michelin-starred restaurant, Pierre Gagnaire.- Participated in the daily production of tarts, cakes, and macarons.- In charge of the verrine menu, executing each dessert from start to finish.- Helped produce and package chocolate and confectionary goods.

New York

- Updated databases and statistics for presentations and recruitment programs.- Researched important personnel at other competitive universities nationwide.- Performed administrative duties, including managing incoming and outgoing mail correspondence.

New York

- Conducted research for special projects and future exhibitions, specifically the 2009 “Frank Lloyd Wright: From Within Outward” exhibition.- Responsible for tracking incoming and outgoing correspondence and financial accounts.- Updated artist, curator, director, and donor information.

Master'S Degree, Food Studies

Le Grand Diplome, French Cuisine And Patisserie

Activities and Societies: Third Place, Diplôme de Cuisine, Fifth Place, Diplôme de Patisserie

Bachelor Of Arts (B.A.), Art History

Activities and Societies: Honors Scholar, College of Arts and Sciences Dean's List