Michaela Nash Email & Phone Number

Portland, Oregon, United States

Little Kitchen Academy is a Montessori-inspired kid’s culinary academy. We teach children real life kitchen skills, such as knife skills, making informed food choices, and how to care for your physical environment and community. Assistant Director duties include managing an instructor team of 10-12 people, instructing five or more classes a week, fostering relationships with parents and students, ordering produce and makes ordering lists, designing recipe schedule, covering shifts, managing class scheduling program, creating the work schedule, managing the marketing program, and managing our indoor garden.

Portland, Oregon, United States

Vtopia is an all vegan restaurant in Portland, OR that specializes in organic vegan cheeses. General manager duties include ordering produce and dry goods for restaurant, maintaining cleanliness and organization in the kitchen, communication with the owner and co-workers, scheduling, interviewing, hiring, developing new menu items, and ensuring a safe space for all fellow co-workers.

Forest Grove, Oregon, United States

SakeOne is the first sake brewery in America, established in 1992. They import Japanese sake as well as brew and export their own American sake.As a tasting room associate, my job was to memorize company knowledge such the history of the company, sake brewing processes, and product knowledge. I led tours of the brewery, administered sake tastings, and provided optimal customer service while representing the company.

Forest Grove, Oregon, United States

The Center for a Sustainable Society is an organization on campus that allows students to manage and plan events and projects to discuss topics like food justice, environmental justice, sustainability, etc. As the social media coordinator, I was in charge of managing of all social media platforms. I created all media for CSS events and updates, including posters. I also created and managed events of my own for CSS.

Globally, people are plagued with plastic pollution. We live in a world where food is packaged in plastic, whether that be hard containers, thin plastic wrap, stored in plastic Tupperware, or contained in plastic bags. Plastic used to contain food is ubiquitous and ends up as litter due to its inability to biodegrade and therefore is harmful to soil and water systems as well as plants and animals. My objective with this project was to introduce an alternative to plastic food containers that are easy to store, are portable, are versatile, are leak proof, are sturdy, will not leach harmful chemicals into the environment, and can be mass produced/recreated by others. After numerous tests using different methods, types of clay, and decorating techniques, I found that what worked best was to create a plaster mold out of a glass food container dish I already owned. To create the clay body I used a slip clay that contained a deflocculant in order to make thin pieces. After they were leather hard, I removed them from the molds and used leaves I found on the ground outside to decorate the containers. I did this by gently pressing them with a pony roller into the clay body after I finished smoothing any rough edges down around the lip. Finally, I painted over the leaves with a slip clay that I prepared out of waste sink clay and when that dried, I peeled the leaves off of the clay body, leaving behind a perfect leaf imprint. After firing, I then dipped the containers into a clear glaze and fired again. I ended up using silicone stretch lids after trial and error. These helped me fulfill my criteria for a leak proof container. In conclusion, I found that my food containers meet all of my criteria and I replaced all plastic food containers I had previously been using.

Portland, Oregon, United States

Tea Bar is a cafe that specializes in tea and boba. My job as a barista at Tea Bar required me to memorize extensive knowledge of tea brewing and cultivation as well as providing optimal customer service in a fast paced environment.

Forest Grove, Oregon, United States

Starbucks is a cafe chain specializing in coffee. It was established in 1971 in Seattle and today has locations all around the globe.As a barista and Green Apron coordinator at Starbucks, I memorized extensive coffee brewing practices as well as all the recipes on the menu. I provided great customer service by being diligent, kind, and attentive. I was nominated to be a Green Apron coordinator, which was a position that granted me sustainability specialization in training employees and the everyday workplace practices, such as recycling and composting.

Vancouver, Washington, United States

Project Transformation PNW is an organization that aims to transform communities, children, churches, and college-aged young adults in purposeful relationships. PT PNW is primarily a literacy day-camp that also greatly values social-emotional learning with children. My role at PT PNW as the "Afternoon Adventures" program coordinator was to plan and teach science-based curriculum, including fun experiments. I engaged with children and became a mentor and a friend to many and refined my leadership skills. I also underwent extensive racial sensitivity training as well as ACE training to better serve my community and to prepare me for future occupations.

Rock Island, Illinois, United States

Bachelor'S Degree, Applied Sustainability

Activities and Societies: -Social media coordinator for the Center of a Sustainable Society -Honors student -Deans list

High School Diploma

Activities and Societies: -I played the cello in my high school's orchestra -Honor roll student -Ultimate Frisbee Club