Kari Powell work email
- Valid
- Valid
- Valid
Kari Powell personal email
Kari Powell phone numbers
-Research and Development professional with combined background and education in food science and culinary arts. Seasoned in product development and commercialization in the following categories: poultry, pork, beef, refrigerated meals, sauces, seasonings, side dishes and clean label.-Innovative self-starter with a successful track record of managing multiple projects across cross functional teams.-Skilled chef with 10 years of culinary experience with an emphasis on menu development and volume cooking in high end establishments.
-
Senior Food ScientistCargill Feb 2024 - PresentWayzata, Minnesota, Us
-
Convenience Food Applications ScientistCargill Jun 2021 - Feb 2024Wayzata, Minnesota, Us
-
Senior Food TechnologistKoch Foods, Inc. May 2018 - Jun 2021Park Ridge, Illinois, Us-Developed poultry beef and pork products according to customer specifications. Formulated and commercialized grilled, breaded, sauced, fully cooked, par-fried, whole muscle, and chopped and formed items.-Maintained open lines of communications with national accounts and foodservice customers, and internal sales to innovate, execute development, troubleshoot and revise prototypes based on feedback to meet customer goals.-Led innovation presentations and for national accounts customers to showcase trending new product prototypes and present on-brand menu applications for new concepts. -Managed internal project flow through cross-functional teams to prepare products for commercialization. -Formulated chicken and beef items for school lunch programs to meet USDA Child Nutrition guidelines. -Conducted continuous cost reduction of existing products while protecting or enhancing organoleptic qualities of products. -Maintained a network of ingredient suppliers. Partnered with vendors to develop seasonings, breadings sauces and flavor profiles to meet customer expectations. -
R&D Chef/ManagerFreshly Nov 2015 - Jan 2018New York, Ny, Us-Developed refrigerated RTE meals from ideation to commercialization for a direct to consumer food manufacturer specializing in clean label, gluten free, restaurant quality meals.-Upheld strict development deadlines to successfully launch an average of one new meal every week.-Ensured successful product launches through continuous interdepartmental communication.-Assisted company in increasing sales volume from 10,000 meals to 180,000 meals per week in two years through creation of a high quality product.-Streamlined and standardized production through creation and implementation of standardized recipes and procedures for all existing products.-Assisted in the creation of an Excel-based ERP system for recipe scaling and inventory tracking.-Built an Excel-based recipe development platform and infrastructure for the Research and Development Department.-Created an extensive Genesis database, made accurate nutrition information for all existing and new products.-Improved product nutrition through an average of 60% sodium reduction and 25% fat reduction in all meals.-Value-engineered all existing and new development to achieve a 15% reduction in meal cost.- Increased meal ratings by 10% through continuous product improvement and strategic menu rotation.-Worked with third party manufacturers to outsource and create value added sauces and proteins with proprietary formulations. -
Food Science Graduate Research AssistantWashington State University May 2013 - May 2015Pullman/Spokane/Tri-Cities/Vancouver/Everett/Global, Washington, Us-Authored thesis publication: “Microwave Pasteurization of Cooked Pasta Products: Optimization of Texture and Quality of Ready to Eat Meals”.--Observed the cooking kinetics and moisture absorption patterns of pasta cooked through traditional convection (stove top boiling) and microwave heating.--Assessed the microwave effects on the chemical and structural properties of the pasta using differential scanning calorimetry, scanning electron and fluorescence microscopy, and chemical methods.--Determined texture quality of treatments using Large Amplitude Oscillatory Sheer (LAOS) rheometry and texture analyzer TA-XT2--Conducted trained sensory panels and consumer acceptance panels to characterize the treatments and assess their quality-Developed culinary based formulations for numerous prepared meal concepts.-Served as a teaching assistant in Product Development and Wine Microbiology and Processing-Conducted all pre-lab preparations, consulted with students as needed. -
Line ChefMiraval Arizona Feb 2010 - Nov 2010Tucson, Az, UsSpecialized in the creation of dishes sensitive to various diets and allergies, including vegetarian, vegan, gluten free, and dairy free. Prepared healthy fine-dining entrées from scratch daily in a line environment. -
Sous ChefDesert Point Mar 2009 - Feb 2010-Developed rotating menus of fifteen entrée specials weekly, ten menu entrées bi-monthly, and two desserts daily, performed cost analyses on menu items.-Prepared all desserts, entrées, and side dishes for 180 residents daily.-Handled resident complaints, maintained quality of food and cleanliness of kitchen.-Supervised and trained new employees. Ordered kitchen food and supplies, verified warehouse orders.
-
Banquet Sous ChefThe Manning House Dec 2007 - Feb 2009-Created and streamlined new recipes and banquet menus, prepared all banquet food as specified.-Supervised and trained new employees. Ordered kitchen food and supplies, received and verified warehouse orders.
-
Sous ChefDoubletree By Hilton Oct 2006 - Oct 2007Mclean, Va, Us-Oversaw the work of 15 employees in two restaurants, banquet kitchen, shipping and receiving.-Developed new restaurant menus, created and streamlined recipes for menu execution.-Sourced ingredients and performed cost analysis for menu items.-Produced banquet food for as many as 800 people.-Performed all food orders, inventoried food stock monthly, and took measures to control food cost.-Wrote and implemented new kitchen standard operating procedures and training manuals. -
Banquet CookThe Westin La Paloma Resort & Spa Feb 2005 - Oct 2006-Received cross-training in all 7 kitchens, both banquet and line environments.-Prepared hot and cold banquet food for up to 1400 people.
Kari Powell Skills
Kari Powell Education Details
-
Washington State UniversityFood Science -
University Of IdahoFood Science
-
Arizona Culinary InstituteCulinary Arts/Chef Training
Frequently Asked Questions about Kari Powell
What company does Kari Powell work for?
Kari Powell works for Cargill
What is Kari Powell's role at the current company?
Kari Powell's current role is Convenience Food Applications Scientist.
What is Kari Powell's email address?
Kari Powell's email address is ka****@****ods.com
What is Kari Powell's direct phone number?
Kari Powell's direct phone number is (800) 276*****
What schools did Kari Powell attend?
Kari Powell attended Washington State University, University Of Idaho, Arizona Culinary Institute.
What skills is Kari Powell known for?
Kari Powell has skills like Presentation Skills, Culinology, Research And Development, Beef, Refrigerated, Food Industry, Data Analysis, Food And Beverage, Sauces, Frozen Food, Coatings, Food Manufacturing.
Who are Kari Powell's colleagues?
Kari Powell's colleagues are Michaela Deyak, Yiming Li, Clover Heneger, Mariano Barbasola, Bob H., Amanda Thompson, Jeff Rueber, Mba.
Free Chrome Extension
Find emails, phones & company data instantly
Download 750 million emails and 100 million phone numbers
Access emails and phone numbers of over 750 million business users. Instantly download verified profiles using 20+ filters, including location, job title, company, function, and industry.
Start your free trial