Michael Liston Email & Phone Number

CONSULTANT TO SEVERAL SEASONING COMPANIES 06/2014 – 05/2019Product Developer with several seasoning companies. These companies sell to large co-branded customers, including a well-known Louisiana seasoning company and several QSR restaurants. Act as innovator developer with duties that include matching, improving blends, along with working on continuous improvement process development.• Design nutritional label and ingredient statements using ESHA Genesis software.• Developed a high quality –one coat – fried chicken breast for a large QSR chain.• Developed batters, breading, and coatings for culinary and baking applications.• Matched several signature restaurants seasoning blends for rubs, marinades, table.• Several innovative dry topical seasoning blends for coating: chops, roasts, burgers, sausage, etc. • Attention to detail geared toward beef, chicken, pork and fish in club stores and further processing complete meal solutions, straight bulk pack and one compartment | 2-3 item Ready to Heat meals.• Ensure company compliance with all regulations and laws pertaining to company strategy metrics. • Organized and maintain appropriate technical documents for brand regulatory documentation. • Conducted research to support USDA, Data Management and Food Safety regulatory submissions.

St Louis, Missouri, Us

Grilling Chef | Event Specialist: This part-time marketing position puts me in front of consumers using verbal communication for new and exciting food presentations which need culinary presentations and genuine tactical coaching and sales of ideas. Consumer insights, Brand Marketing, interpersonal communications, in-store cooking demonstrations, printed materials along with tasting recipes for impacting imaginative culinary brands.

Schaumburg, Il, Us

LE CORDON BLEU COLLEGE OF CULINARY ARTS, Dallas, TX 09/2009 – 06/2011 Chef InstructorInstructor and management skills for classrooms of 35 plus students for the successful curriculum of culinary arts. Daily communication skills in lectures of Nutrition, ServSave, Cost Control and Budgeting Foundations, Industry Trends using Microsoft PowerPoint, Excel presentations for remote cameras. Design all exams, mid-terms, finals and their verification.

SIMÉUS FOODS INTERNATIONAL, Mansfield, TX 01/2004 – 12/2007Food Technologist | Research Chef• Technical projects included improving shelf life of existing products, reformulating soups, matching competitive products, reducing costs, improving process control.• Lead technical person for getting the plant certified for documentation of shelf stable sauces.• Creative corporate strategy projects included soups, shelf stable sauces, formed cooked beef, chicken and pork products from loafs, balls, patties, links for sales in bulk to external partners for further processing

Irvine, Ca, Us

GOLDEN STATE FOODS, Conyers, GA 06/2003 – 01/2004Research Chef | Food Technologist• Developmental projects include new cutting-edge ethnic sauces, dips, and glazes along with variations of current library of liquid products.• Lead contact for four major customer accounts for developing new menu items.• Key contact for customers and vendors on new product development projects.• Assist in pilot plant to scale-up of products at both manufacturing facilities.

Boise, Id, Us

J.R. SIMPLOT COMPANY, Caldwell, ID 01/2000 – 06/2003Food Scientist• Developmental projects encompassed avocado, avocado products, mashed potatoes, battered French fries, vegetables and fruit from bench top to scale-up to manufacturing to launch.• Product Developer Lead on four avocado projects that went to commercialization.• Reformulated all mashed potato SKU’s for cost reduction, which increased sales 20%.• Provide technical documentation design for sales and marketing calls and write coaching presentations for industry trade shows. • Write experimental orders for up to five Technicians and follow-up documentation.• Act as Project lead person, while interacting with Marketing, Sales, Quality Assurance, Microbiologists, Purchasing, Engineers, Plant Personnel, and coaching Plant Team Operators.• Collaboratively used communication skills and presentation metrics for team coordination of Tom Sumter NPI System: Project Leader, Project Manager, Food Safety and Technical Leader.• Managed strategy specifications on projects through the stage and gate system for attention to detail and training.• Write Corporate Business Strategy Idea Generation Briefs, Plant Text Protocols, Project Briefs, Verification and Project Plans using Microsoft Excel charts.

New York, New York, Us

DANISCO-CULTOR | PFIZER, INC., Ardsley, NY 01/1995 – 02/2000Food Technologist• Product Development encompassed conception to scale up, innovation, duplication of customer’s full fat | calorie bakery products. Worked directly with customer’s Flavor Development department.• Developed reduced calorie/reduced fat bakery prototypes for retail | wholesale producers. • Twin screw RHEON and Formax extruder experience.• Products included: cake, snack cake composites, sponges, icing, frosting, fruit filling, cookies (pressed and extruded), pie, yeast and chemical leavened dough.• Provided research support for bulking agents, whey protein concentrates, high intensity sweeteners and polyols in reduced calorie |reduced fat bakery items.• Knowledge and ability also included that of chocolate formulating, chocolate bars and some confections.• Executed in analytical sensory tests on developmental prototypes.• Provided technical support for sales and industry inquiries.• Generated nutritional profile data and label information using ESHA Genesis software.• Duties of Corporate Chef for consumer insights, media events and important customer events.

Providence, Rhode Island, Us

JOHNSON & WALES UNIVERSITY, Providence, RI 01/1988 – 06/1990Chef Instructor• Managed five teaching assistants in Culinary Arts subject – Quantity Food Preparation.• Lectured and conducted lab time, wrote syllabi, tests, and exams for each 12-day cycle.Instructed students in the preparation of 3000 meals per day along with Inventory Control.• Additional teaching load included teaching a six-credit business course and six-credit Continuing Culinary Education.

Bachelor Of Science - Bs, Food Science And Nutrition

Associate'S Degree, General Studies

Associate'S Degree, Culinary Arts