Meet with clients individually and groups of 25+ to discuss weight loss of 40+ pounds, using motivational interviewing, change talk, goal setting, and accountabilityCreate and organize client charts, manage detailed note and filing systems, and submit reports tracking weight loss and fitness progressMaintain consistent communication with clients to make food suggestions, encourage body positivity, and new habit recommendationsDevelop content for group classes including meal planning leading to 75% of clients reaching or exceeding their goal weightIncrease participant satisfaction by 80% by using various strategies including SMART skills and motivational interviewing helping to determine and tackle specific health and wellness goals

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Homeward Bound of Marin, Novato, CADeveloped engaging program curriculum for the Fresh Starts Culinary Training Academy including providing daily instruction for 10+ studentsImplemented creative, hands-on lesson plans to reach diverse student audiences while ensuring they met training benchmarksSupervised and monitored students' proper use of tools and equipment Maintained documentation on educational services and observed students' progress to gauge the overall success of the learning program and provide feedback for improvements

Oversaw all aspects of developing and managing Substance Abuse and Mental Health Services including studying the effects of nutrition education and wellness-related activities in the prevention of substance abuse relapseCollected and tracked information about participation and outcomes of individual programs providing regular summaries to managementMaximized enrollment through effective outreach events, cold calling strategies, membership incentives, and referrals programsEducated staff on new fitness and culinary industry developments and provide effective health, cooking, and fitness solutions to over 15 clients dailyHelped 30 clients set achieve or exceed their health and wellness goals by 75%.

Facilitated and taught corporate team building events for up to 100 people in Bay Area.Simplified complex cooking chemistry and terminology into absorbable and engaging information.Collaborated with other staff to develop menus and recipe tests using seasonal and local ingredients.Supervised and trained staff in event setup and breakdown procedures

Conducted food demonstrations to provide education on heart-healthy cookingdeveloped and taught a 6-week cooking class to 20 teenagers, increasing fruit and vegetable consumption by 25% and decreased sugar and salt consumption by 20%Utilized creative techniques to drive messages of fat and sugar consumption and its adverse effectsTaught classes on nutrition and sugar deconstruction to elementary and middle school studentsDeveloped and executed a cooking demonstration for the National Diabetes Day at the Veteran’s Affairs Hospital, featuring a heart healthy, fiber rich, and low cost menu

Collaborated with Dieticians, counselors, and Facility directors to ensure patients were in compliance with rules, dietary restrictions, and treatment plansFacilitated mealtime, led meal process groups, and provided additional support with discussions on eating disorder-related topicsWorked closely with patients to build a relationship, increase client moods, and provide clear information enabling informed food choicesDeveloped creative food ideas to build individual meal plansUpdated patient electronic records to ensure patient support from all support partiesConducted interactive cooking classes to teach patients to reincorporate food in daily life, have fun with eating, and overcome fears

Coordinated and ran events for 20-200 for high-end clients in the Bay AreaObserved guests eating trends and reported findings to the kitchenPlanned and organized and executed events in Las Vegas and Denver for 5,000 guestsDirected trained and supervised teams on all aspects of event set-up and breakdownManaged on-site production and breakdown for events