Provide customer centric technology consultingservices for bakery andProvided technical services for food manufacturers in theUS and Canada. Focuson mixing systems, fermentation systems and grain cooking technologies.

Product Development and Process Engineering consultant for bakery and culinary projects with 20 years of industry experience.

Rapidly growing artisan bread manufacture that developed national brand recognition with naturally leavened clean label breads made with locally sourced flours. • Utilizing transformational leadership, I built a tiered production team of 72 people capable of multi stream artisan production utilizing a specification-based production system. Reduced turn over from 300 percent to less than 30 percent over three years. • Co-created the 8 slice bread program that has led to our national marketplace expansion and 20% sales growth year over year. • Redesigned the production area to: expand our oven system, mix area and add two bread lines. Doubled our dough production capabilities to 90 thousand pounds. • Co-led with the Quality Team to create programs and documentation to achieve NSF SQF Level 2 certification in 2017 with consistently improving score in the past two years.

Part of the foundation of the American artisan bread movement. The bakery creates organic hand shaped loaves for the Greater New York City area. • Managed all bakery production operations through hands on leadership while working interdepartmentally to insure the integrity of the brand. • Production layout design of the Lake Katrine facility including organizing the transition to the new facility without interrupting service to our daily fresh bread customers. • Created a master production timeline and supporting schedules to streamline production. Improved worker efficiency by 25%. • Created a product development system to improve existing breads and create new breads. Captured three SKUs with Trader Joes in the NE Region. This was critical to managing our organic flour supplies.

A leader in providing hands on skills based Culinary education in small classes held in the production environment open to the public. • Modernized the pastry and baking curriculum to better reflect current industry standards. Including redeveloped menus for multiple outlets to include modern food trends. • Manage a 10 person team of chef instructors to produce all the items in our four production outlets using students learning in a hands on interactive standards based education model. • Restructured and unified the core curriculum to improve the student experience while reducing the cost of delivery for all programs.

Local wholesale and retail bakery specializing in European style breads and pastries. • Created a wholesale / retail bakery specializing in naturally fermented hand-crafted breads. • Hands on management of all aspects of the bakery’s day to day operations. Grew to $1.2 million in sales in three years. • Best of Boston, Bread Boston Magazine 2008. • Developed a line of par-baked artisan breads to expand the business