Kerry Stanton Email and Phone Number

Developed a curriculum and lecture for a Tasting & Finishing seminar that teaches theory and methods behind artful plating and delves into the science of how we perceive food using our senses.

Fostered a creative and nurturing learning environment for students and provided one-on-one and group tutoring sessions.Worked with students and administrators to plan and execute participation in charitable culinary events.Built relationships with local chefs and organized events to introduce students to the fast-paced environment of professional kitchens (ie: “Quickfire Challenge” with Kristen Kish, Smolak Farm’s summer series of pop-up restaurants featuring many of Boston’s best chefs, “Chopped” Challenges with Will Gilson of Puritan and Company and Kevin O’Donnell of SRV, and Chef for a Night experiences at EVOO with Chef Peter McCarthy).Developed a tutoring curriculum with study guides and practice tests to further students' understanding and comfort with regional vocabulary and classical techniques.

Developed and tested 80+ recipes. Wrote articles and filmed stand-and-stirs that reflected seasonality and news-worthy events. Crafted social media campaigns to correspond with each article.

Developed recipes (ie: Thai Spice, Tikka Masala, Peruvian, Italian Herb, and Harissa with Nigella Seeds) with nutritional information for Keen Life, a commercially sold line of quinoa risotto.Built cost analyses and field-tested recipes before scaling them to commercial production.

Revised storage and organization practices to reduce waste and improve production efficiency by 30% over 2 months. Negotiated and secured contracts to supply meals for entire office buildings in Kendall Square, Cambridge. Created weekly investor reports to analyze performance in delivery logistics, customer engagement, and inventory costs. Studied food trends and developed recipes, while staying within startup budget.

Worked with kitchen and front-of-house staffs at 14 locations to evaluate service, recipe, and portion consistency; developed forms to track proper food safety measures; collaborated with management and sales teams to improve organization, production, cleanliness, and reduce waste. Developed recommendations for improved efficiency and overall quality of food and service.As a result of my collaboration and evaluation, I saved the company over $60,000.00 in 3 months by altering production methods and standardizing portions at all locations.Developed a menu book of recipes with nutritional and allergen information that was published and incorporated in company-wide employee training.

Hired as the first employee to assist opening of restauranteur Steve DiFillippo's Northern Italian Steakhouse at Patriot Place. Collaborated with Executive Chefs at every station, savory and pastry, to develop teaching methods for new members of the Davio's kitchen team.Taught each newly hired member of the Davio's kitchen team to execute the dishes produced at their respective culinary stations.Developed nightly specials, produced high volumes of dishes and gained experience expediting the line for the restaurant's 350-seat dining room.

Authored daily feature articles focusing on trends and events in the music and fashion realms. Penned a weekly column that spotlit a rising star musician or band from the New England area. Collaborated across departments for all stories to produce multimedia packages that generated a significant increase in website traffic and engagement from the 18 to 40-year-old demographic.