Nathaniel Willis Email & Phone Number

Madison, WI, US

Madison, Wisconsin, United States

Urbana-Champaign, Illinois Area

Neurocognitive and Health Behaviors Laboratory, Naiman Khan, PhD, RDResearch work is in examining the connections between body water regulation, gut microbiota, and cognitive health in human subjects. I have conceptualized, implemented, and managed intervention studies. I have collected, processed, and analyzed human plasma, fecal, and urine samples.

Urbana, IL

Student Wellness is a department of Campus Recreation and responsible for providing programs to support students in the 8 dimensions of physical and mental health. I worked in the Instructional Kitchen to develop and run cooking classes and demonstrations while developing a proposal to open the Universities first student-centered food pantry and assistance.

Urbana-Champaign Area

Weekend cheesemaker and plant manager for independent goat dairy specializing in lactic curd fresh and bloomy rind cheeses. I also managed our stand at the farmers market and sold cheese weekly to the public.

Winnetka, IL

-Worked with students to improve food literacy and comfort around new ingredients.-Taught cooking classes and provided class specific cooking demos for grades K-12.-Helped initiate and tend to campus gardens while providing student-grown produce in cafeteria.-Counselor at school summer day camp. Helped develop a two-week program about gardening, cooking.

Chicago

Set-up new school accounts featuring scratch cooked, locally sourced, nutritionally conscious food programs at private K-12 schools in Chicago and suburbs. Provided catering for school events and worked with the schools to initiate food focused curriculum/clubs.Responsible for all daily operations of cafeteria: menu writing and production, fresh and.

Greater Chicago Area

Gourmet, scratch cooked takeout and catering concept with seasonal and weekly changing menus. Responsibilities include:Consistently preparing a 20 item weekly menu from scratch.Training and leading a team of 5 employees (both front and back of house)Managing a retail store and customer serviceSetting up & cooking off-site catering events from weddings to.

Chicago, IL

I worked in a number of roles including barista, baker, prep cook. I was mostly responsible for: mixing, shaping and baking daily bread and pastry items, and prepping savory lunch items. I also covered barista shifts and opened/closed the shop as needed.

Greater Chicago Area

Worked on site at two high schools in Skokie, IL to oversee and troubleshoot their progression to a zero-waste cafeteria. Responsibilities included: Daily monitoring of cafeteria service and waste binsStudent and faculty outreach and education on sustainable food systemsTracking of waste, water, and energy usage with reduction goalsProcurement.

Omaha, NE

Seasonally driven farm to table restaurant in Omaha, Nebraska that prides itself on in house production of all menu items (including bread and butter). This was my introduction to a high level professional kitchen and I worked up from a strictly daytime prep role to mastering the hot line dinner service stations. Daily responsibilities were fabricating.

Omaha, NE

Front line service employee. Prepared pizzas, sandwiches, rotisserie chicken to order and maintained high customer service standards.

Ph.D., Nutritional Science

Bachelor Of Science (B.S.), Hospitality Administration/Management