Nathaniel Willis Email & Phone Number

Madison, Wi, Us

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 including DNA extraction and ELISA kits. I have expertise in E-Prime, Curry, SPSS, R, QIIME2, Python, and MatLab and am gaining experience with additional bioinformatics approaches. I have published and presented research studies at international conferences.

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 program which was implemented the following year.

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, sourcing & production. Included cooking lessons, grocery shopping, field trips to farms, production facilities, farmers markets, bee keepers and ultimately culminated in the campers making lunch for their parents and other camp counselors

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 packaged food sourcing, hiring and training staff, interfacing with parents-teachers-students-local farmers, profit optimization, catering setup & production, receiving and responding to complaints, etc.

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 in-home dinners.Pursued an expansion to a second unit.Implemented sustainability initiatives: full scale recycling and composting & compostable take-out items

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 analysisDrafting of weekly, monthly, and semesterly reports to district administration outlining progress of various projects

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, portioning, and cooking to order both proteins and vegetables in a fine dining environment

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