I oversee all the culinary aspects of the museum, run the food lab, do experiments and research, and educate.* began and operate the food lab* train staff and interns* lecture on food history, science and culture* design menus based around diverse topics like "The Han Imperial Feast", "Ancient Greece", "Space Food"

Gave the Course on "Food Design and Technology - Theory and Practise". Focusing on the theoretical underpinnings of food design, philosophy, as well as technology and history.

Musee is a contemporary arts magazine with a slant toward photography. Responsible for managing multiple writers, photographers, and other creative team members to deliver finished copy for both online and print editions. Edit content across both print and on line editions and collaborate with artists and graphic designers. Contributing writer: Op-ed, reviews, interviews, features and event reporting.I was the managing editor, now due to travel I am a writer and editor at large… Show more Musee is a contemporary arts magazine with a slant toward photography. Responsible for managing multiple writers, photographers, and other creative team members to deliver finished copy for both online and print editions. Edit content across both print and on line editions and collaborate with artists and graphic designers. Contributing writer: Op-ed, reviews, interviews, features and event reporting.I was the managing editor, now due to travel I am a writer and editor at large. www.museemagazine.com Show less

Trabajé en el departamento de investigación, estudiando comida, historia de la comida y futuro. También participé en el departamento creativo con ideas y teorías.

R&D from idea to execution. * Created Menus* Created supply chains* Organized Training and execution of new products across more than 100 stores.

Baz Bagel is a full service restaurant that specializes in American Jewish cuisine. We had roll and traditionally boil and bake bagels.Moving to New York, I figured I should find the most New York place available. As chef I ran the operations of the restaurant, ordered food, wrote recipes etc. Best of New York - Best BlintzesBest Bagels in New York.

Blue Earth is a consulting company focused on innovating new restaurant concepts that are centered on ecology, environmental balance and establishing a set of iconic platforms. Newtree is a Belgian manufacturer who hired Blue Earth to open a series of restaurants beginning in San Francisco. Developed Menu, executed interior design, launch plan, secured location, team and managed start up. Newtree has been successful and the concept continues. Blue Earth is currently consulting on… Show more Blue Earth is a consulting company focused on innovating new restaurant concepts that are centered on ecology, environmental balance and establishing a set of iconic platforms. Newtree is a Belgian manufacturer who hired Blue Earth to open a series of restaurants beginning in San Francisco. Developed Menu, executed interior design, launch plan, secured location, team and managed start up. Newtree has been successful and the concept continues. Blue Earth is currently consulting on additional concepts. Continuing as a founding member of Blue Earth and advisor/investor on projects. www.blueearthnetwork.comwww.newtree.be Show less

Worked from the lowest position to the highest in various restaurants around the world.