As a licensed Black Belt in Innovation Engineering (IE) I will help you create lasting food impressions on this world. I offer consulting services with a laser focus on Innovation, Product Development and Collaboration, supported by tenured corporate CPG experience I take an Innovative approach to Product Development, Leadership training and Personal and Professional growth. Full service Product Development and Innovation system guidance, coaching and leadership from ideation to launch. Facilitation using collaborative, strengths-based approach to both personal and organizational development that is proven to be highly effective in thousands of organizations and communities globally

Plan, organize and direct the activities of the production functions of the company. Responsible for the performance of the various department functions including QA, Production, Operations and Maintenance.

Responsible for Innovation and Product Development for North Americas leading marketer of value added seafood Product Awards 2018 - Cant Mess It Up! Leap Innovation – 1. Spirit of Innovation Awards |Prepared Foods Magazine: Best retail product 2. Canadian Grand Prix :Innovation and Originality Award 3. Brand Spark Best Product Awards: Best Fish Product. 2017 Brand Spark Award: Marinated Portions. 2015 Seafood Excellence Best Foodservice Product: Pulled Barbecue Salmon 2014 Brand Spark Award: Pan Sear Traditional Haddock , Seafood Excellence Award: Flame Seared Guiinness Glazed SalmonPioneer of Innovation Engineering system that expanded our pipeline by 4 x Leap and 3 x core innovations including award winning (3) Leap Innovation Can't Mess It Up Salmon reverse sous vide platform.. Designed product process system that allowed us to ideate directly with consumers, increasing speed to market by 40 %Introduced new project management system that created greater synergies and efficiencies. Designed and opened new Innovation Center that increased 3 x customer exposure .Expanded our customer resources by recruiting new Product Development team in 2016 to include culinary and media service, Developed new global specification management to scale the business for future acquisitions

Developed the Quality Assurance and Product Development programs for this innovative private label manufacturer Implemented product development, quality, procurement and production process that increased revenues by 400% ,positioning the business for sustainable strategic growthGrew private label retail business from 0 to 16 skus Developed new protein based premium frozen entrée line that included 9 products for 3 key national accounts. Introduced automation processes and procedures, resulting in significant labor efficiencies.Expanded product portfolio by introducing new food service national account LTO opportunities.

Sole proprietor of a diverse and innovative food service provider Developed and grew a full service Culinary experience using farm to table philosophy from my farm.Grew a solid customer base and revenue stream by offering a diverse service profile, highly personalized degustation, catering , cooking classes, foodservice pastry line and consulting. Promoting Island farm cuisine by hosting a weekly CBC radio show.Consulted on a strategic food service project for one of Canadas leading value added potato manufacturers.

Academic mentor and leader for Culinary Arts program Designed full curriculum for Year One Baking program and delivered to Culinary Arts students during the opening year of the Atlantic Tourism and Hospitality Institute.Developed new intensive five month Summer program for Culinary Arts program that merged Garde manger and baking program. Designed Baking lab for the inaugural year of this new facility.