Renee Reagan Moreno Email & Phone Number

Vacaville, California, United States

Thistle makes delicious, ready-to-eat plant-forward meals, snacks and juices delivered right to our customers’ doorsteps. Our convenient subscription service empowers our customers to improve personal and planetary health by eating more plants. To learn more about our mission, visit www.thistle.co.

Alameda, California, United States

Supply small batch to high volume baked goods ranging from special occasion cakes to specialty desserts and bulk cookies as an independent contractor with local catering companies (such as Gather & Grub, Alameda and Paula Le Duc Fine Catering, Emeryville). Developed recipes for start-up meal delivery services.

Alameda, California, United States

Cater pastries and cakes of all kinds, from intimate gatherings to large company celebrations.Specialize in weddings, corporate events, birthdays, and religious gatherings alike.

Chicago, Illinois, United States

Teaching production and lecture courses in the disciplines of pastry and business, including basic and advanced techniques of baking and pastry, and global desserts, menu design, and cost control.

Alameda, Ca

- Supported the company's goals through development of line extensions and new products. Responsible for baking in the test area and working with Production as needed, including documenting and presenting results to involved teams, then planning and executing next steps following Product Development team feedback. - Responsible for all record keeping related to product development, including recipes and SOP’s, batch sheets, finished product specifications and BRC documentation, from testing to commercialization.- Worked with Purchasing and QA to review, provide feedback, and approve new ingredients for use in R&D and Production. Planned and coordinated plant trials across departments.- Assisted the PD Manager and BRC Coordinator with maintaining BRC records. -Provided updates on all projects and brought tasting samples to weekly meetings-Supported the Sales and Marketing team by preparing sample requests as needed. Baked and/or packaged samples and coordinated shipping with Sales and Shipping teams.-Conducted internal shelf life testing, including writing and delivering surveys, gathering and analyzing feedback, tabulating scores, and reporting findings to all involved teams verbally and in written form. Worked closely with QA team to coordinate external lab testing.

San Francisco Bay Area

Supply small batch to high volume baked goods ranging from special occasion cakes to specialty desserts and bulk cookies as an independent contractor with local catering companies (such as Gather & Grub, Alameda and Paula Le Duc Fine Catering, Emeryville). Developed recipes for start-up meal delivery services.-Worked as a freelance baker with local catering firms to provide fresh baked cakes, pastries, and cookies to events around the Bay Area. Developed recipes, provided costing and established timelines for production and delivery/set-up to caterers

San Francisco

Teaching production and lecture courses in the disciplines of pastry, including basic and artisan breads, laminated pastry, basic and advanced techniques and other classic preparations such as churned frozen desserts, custards, cake decoration, and plating techniques. Also taught lecture classes in safety and sanitation, cost control and human resources management, and baking science.

San Francisco, Ca

Performed market research and identified emerging trends in retail and restaurant food industries.Brought new concepts and product ideas to seasonal brainstorm meetings that are aligned with brand strategies and meet assortment needs.Leveraged knowledge of recipes, food, and flavors to innovate and problem solve.Aggressively managed timelines and budget for individual productsMaintained positive vendor relationships.Assisted in managing food development projects, had contact with vendors, merchants and packaging team to bring new food products to the assortment.

Oakland, Ca

Developed low-fat, low-sodium meals and meal components for a fast-growing young company whose mission is to provide healthy school lunches to children across the country. Supported the company's mission through thoughtful development of meals that met and exceeded federal and state goals for nutrient-rich school lunches, while staying within strict perimeters for calories, fat, sodium, and cost. Responsible for bringing forth new ideas, actualizing them through bench-top samples, and seeing them through to large-scale production, while documenting progress, cost, sourcing of any new ingredients, and working with nutrition and compliance partners.

San Francisco, Ca

Teaching production and lecture courses in the disciplines of pastry, including basic and artisan breads, laminated pastry, basic and advanced techniques and other classic preparations such as churned frozen desserts, custards, cake decoration, and plating techniques. Also taught lecture classes in safety and sanitation, cost control and human resources management, and baking science.

San Francisco, Ca

Assisted in production courses in the disciplines of pastry, including basic and advanced techniques and other classic preparations such as breads, churned frozen desserts, custards, cake decoration, and plating techniques.

Berkeley, Ca

Developing, manufacturing and overseeing production of desserts and breads, with special attention paid to Californian and Italian cuisines. Fabrication plated desserts from rustic Italian style to more complex French-inspired desserts using varieties of classic cooking techniques.Trained assistants in all aspects of production and plating, as well as safety and sanitation, ordering and inventory control.

San Francisco, Ca

Manufacturing desserts and breads for nationally recognized, award-winning restaurant with special attention paid to Californian and French cuisines. Including pastries, breads, laminates, cookies, chocolates, and frozen desserts. Fabrication plated desserts from rustic to complex French-inspired compositions using varieties of classic cooking techniques.

Oakland, Ca

Production of desserts and breads for nationally recognized, award-winning restaurant with special attention paid to Italian flavors and techniques. Including cafe pastries, breads, laminates, quick breads, cookies, and brownies and frozen desserts. Fabrication of rustic Italian style desserts using many classic cooking techniques.

Providence, Ri

Manufacturing and overseeing production and plating of desserts and breads for award-winning fusion-inspired restaurant with special attention paid to Californian, Italian, and French cuisines. Including cafe pastries, breads, laminates, quick breads, cookies, and frozen desserts. Fabrication plated desserts from rustic Italian-style to more complex French-inspired desserts using varieties of classic cooking techniques.

Aas, Pastry Arts/Food Service Mgmt.

Aas Baking And Pastry Arts, Baking & Pastry Arts, Food Service Management