This role is focused as a culinary selling chef; positioning dishes, food and services in the best light for a multitude of clients that include global manufacturers and top 200 operators. I manage the culinary aspects of project development that include conceptualization, design, creation, and evaluation of new food concepts and products for targeted markets and final product specification. I have assisted in the development of turnkey virtual innovation sessions due to COVID-19 that includes but is not limited to live product cuttings, innovation presentations, and global trend tours. I lead culinary concept development from a flavor, cost and nutritional perspective. I manage all relationships as first point of contact and projects for the agency’s second-largest retainer as well as other retainers.I pursue sales opportunities, scheduling and preparing culinary presentations that support client goals and proactively seek new projects and connect with top 200 operators that fit within the scope of the retainer contract agreement.

In this role, I managed Growing Home's relationship with the Greater Englewood community through produce distribution to residents, wholesale customers, food pantries, and other community organizations. My position requires deep knowledge of the midwestern growing cycle. I was responsible for connecting the public to their food. I developed trainings for staff to learn the nutritional components and how to prepare everything we grew. I pioneered an additional access, brand development, and sales avenue through an additional booth space at the Inner Muslim Action Network's Fresh Beats and Eats located in greater Englewood. This is alongside the other access points I managed at our onsite retail location, Green City Market, and the Logan Square Farmers Market. I was responsible for brand development and identifying new and creative ways for Growing Home to interact with the city of Chicago. I sat on the organization's Marketing and Communications Committee which determines the appropriate public functions and media releases. This committee was the company’s only marketing team. I served as co-chair on the food access committee focused on Growing Home's goal to have at least 20% distributed in Greater Englewood. I developed a distribution plan with faith based organizations, community kitchens, and small business owners. I taught classes on nutrition, wellness, and cooking to people in Growing Home's job training program. I also developed curriculum for school age students, including a six week program for students in special education classes.I worked to expand Growing Home's Community Support Agriculture (CSA) program. A CSA is a vegetable subscription box. This included planning and managing produce items for boxes, growing the customer base, and handle all CSA communications including writing a weekly newsletter. I led a 100% growth within 16 months. I also performed all duties listed under Farm Sales Coordinator.

Growing Home is Chicago's only high production USDA certifed organic urban farm and hosts a strong workforce development program. As Farm Sales Coordinator, I oversaw Growing Home’s stand at two major farmers markets, as well as the weekly Wood St. Urban Farm stand, a semi-monthly evening market, and occasional pop-up stands. Additionally, I built and maintained relationships with restaurants and distributors, provided training to Production Assistants enrolled in Growing Home’s job training program, as well as assisted in crop harvest and other on-farm tasks. Training components included but were not limited to: crop production, customer service, and job readiness, both at market and in the field alongside our Farm Site Manager. I pioneered the first single farm, organic, Chicago CSA in 2016 and have continued to manage it since. I was responsible for management of the Market Associate and Production Assistants who work on site at different markets with me. I was the face of Growing Home to a majority of their buyers, including direct farmer markets sales, restaurant, and wholesale.

I helped contribute to success of Sur La Table on Michigan Ave store by inspiring customer on all point of their culinary journey. This position required a blended passion for cooking and entertaining to support the Resident Chef. I supported the Resident Chef by acting as an extension of their instructions to reinforce and support techniques in classes. I handled, served, and poured liquor, wine, and beer and/or mix ingredients such as liquor, soda, water, ect. I assisted with ingredient ordering and procurement, class preparation, recipe development, and any additional support. This position also required that I work as part of high-performing retail team to achieve store’s sales plan and goals.

Earth First Farms is a premier organic farm, primarily focusing in apple production, located in Berrien Center, Michigan. As the Market Manager, I coordinated produce, staff, and finances for Green City Market's Lincoln Park location, the Logan Square Farmer's Market, and the Glenwood Farmer's Market. This included hiring, training, and scheduling staff, ensuring quality control, handling and distributing cash, understanding the USDA Senior and WIC Farmer's Markets Coupons, maintaining quality customer service, having a strong understanding of what organic means and the ins and outs of apple farming. The position also required apple recipe development and cooking resource management. I was also responsible for CSA delivery and management in Chicago, the Northwest, and Southwest suburbs from Michigan.

The Greencorps Chicago Youth Program (GCYP) is a summer youth employment program, administered by the Chicago Department of Transportation and the Department of Family and Support Services. I taught students ages 14 - 18 from CPS's John Hope High School in Englewood though most of my time with students was spent in parks and urban farms throughout Chicago. As Youth Instructor, I was responsible for leading activities and lessons to engage youth in healthy cooking skills, horticulture, urban forestry, landscape, and urban agriculture. I prepared youth to complete hands-on field projects, maintained order and safety in indoor and outdoor learning and work environments, planned and led group bicycle rides and field trips safely. I developed relationships between GCYP and urban farms and naturalist organizations. I collaborated with agencies and school partners to provide assistance for youth when needed, as well as, was responsible for daily classroom and offsite oversight of youth.

As a Lead Facilitator I was responsible for leading experiential educational programs focused in team and community success for Loyola University Chicago students, staff, and faculty both low elements and high ropes courses in outdoor settings. Responsibilities included maintaining order and safety on both low rope challenge courses and high rope challenge courses (up to 50 ft in the air), developing and learning new team building activities and theories, leading large groups (occasionally upwards of 40) in team building activities. In this position I also helped to hire and train future facilitators in initiative, identity, professional, and leadership development.

As a Sustainability Intern I developed innovative and unique solutions to engage university students in sustainability. I created and managed a cooking program, called No Impact Meal, which teaches students about sustainable food systems and waste management. The project was awarded Educational Program of the Year by Residence Hall Association and received $2000 grant for further development. Later the project was accepted as a presentation at the Association for the Advancement of Sustainability in Higher Education. The model for No Impact Meal has been successfully adapted by other universities around the country. I also pioneered and managed a sustainability outreach and resource group for students living off campus called Living Off Campus and Living Sustainability (LOCALS). This groups provided resources for university students to engaged sustainability in their own homes or apartments. Resources included: a comprehensive guide on how to winterize living spaces, events to help students learn how to clean their apartment sustainably, and tips on how to store food correctly to mitigate waste.

Supervised, taught, and evaluated 25 youth ages 15 – 18 to develop sustainable agriculture, professional, and leadership skills, as well as about nutrition and healthy lifestyles. Diversified community outreach in Washington Park by connecting with schools, retirement homes, and other community establishments in local area.Accompanied and trained youth to do cooking demonstrations at Women, Infant, and Children clinics.

Assisted as farmhand on 3 acre fruit and vegetable farm, practiced sustainable and organic agriculture and animal husbandry techniques, and improved upon community relations through a community supported agriculture and farmer’s market.Staged under Chef Scott Cummings 1-2 days a week in large retreat kitchen that offered various catering, breakfast, lunch and dinner services. Headed the implementation of microgreen production and livestock sustainability efforts.

Helped to raise funds for student led initiatives through alumni connections and network.

Supervised groups of dogs as large as 15, managed behavior of groups and used positive reinforcement training.