Processing equipment for food & beverage

1. The only Stress-Free Bread Line(s) on the market today! 2. Our sheeting lines handling fully fermented doughs up to 85% hydration. 3. Ask us about how to do all types of co-extrusion for filled products. 4. We also have our own commercial bakeries for tours and true testing of your laminated products.

• Supporting product development and installing manufacturing Vemag at large and small-scale bakeries and other manufacturing facilities from British Columbia to San Diego• Technical support working closely with operators and R&D producing breads and rolls, energy bars, pet foods snacks and edibles setting up dividers for high speed operations• Support sales for food manufacturing at client network where I’ve worked developing savory meat type products

MENU OF SERVICES: Technical Expertise: Bakery, Pasta & Noodle technology, USDA, FDA and Kosher plants, frozen/refrigerated/shelf stable technology, Formula Improvement/Optimization. Technical Sales: Process & Equipment innovation, Professional Chef, Certified Research Chef in Culinology, National Accounts: Foodservice Sales Presentations and Marketing Support, Menu & Recipe development ideation, Global Cuisine Expertise: Mexican, Asian: Korean, Thailand, Chinese & Japanese, Indian, French, Italian. BOH strategies: Cost Savings; New Product Development: NPD Concept building for Flavor and product development. Catering and private parties on request.

Reporting to VP of Sales and Marketing - Leading, overseeing, and organizing the R&D department which consists of Food Scientists, Technologists, Kitchen Manager and R&D Manager. Responsible for project management of new product development, shelf life and new process development. Manage scale-up and industrializing of new products while managing department budget and expenditures. Core product line includes: Asian Noodles & Wrappers, Pasta, Cookies and Health Bars.

Reporting to Sr. Director of R&D leading new product development across all channels from bench to launch with a focus on upfront innovation contributing to bottom line profits. Support Client sales team members with creative culinary presentation - Including recipe and menu application development with participation in all major internal and external sales presentations. Designed new product application for media, marketing material, and website recipe across all category items. Proven ability to effectively handle competing priorities managing multiple tasks simultaneously and under deadline to meet customer product launches.

Reporting to VP of Sales and R&D working closely with operations to create new products and enhance existing line successfully juggling product development, scale-up and product presentation. Extensive involvement with Army R&D team in the development of Government MRE yeast leavened fruit-filled bakery items. Product formulation improvements of hispanic pastries, working cross-functionally with OPS and QA to extend shelf-life for C-Store venues.

Reporting to Sr. Director of Technical Services, promoted from Sr. Food Technologist to Lead Culinary development across Jose Ole brands participating in multiple national account programs. Created new platform in the area of new Mexican skillet meal program meeting tight timelines for holiday launch. Enhancing department teamwork by invigorating ideas for concepts and flavors through new innovation process developing gold standards for national account chains.

Reporting to the General Manager to establish overall project goals including expansion of new line for batter/breaded chicken which more than doubles revenue. Owned by Japanese Conglomerate, Nippon Ham.

Reporting to PD Manager on the bakery team focused on developing leavened pastries including bagels, scones, and heading up innovation for breakfast sandwich concepts. Executed agility and resilience monitoring scale-up and overseeing successful Regional launch of first Steak Breakfast Sandwich. Participating in research across regional markets working closely with Franchisees supporting focus group testing breakfast sandwich sector.