Gastronomic Nutrition LLC- Founder & CEO- Providing Telehealth Nutrition Consultations Your Wellness Sources- Independent Contractor- Nutrition ServicesCamelback Nutrition & Wellness- Independent Contractor-Telehealth Nutrition Counseling & Consulting Day-J - Independent Contractor- Telehealth Nutrition Counseling & Consulting

Practicing an individualized approach to nutrition counseling utilizing evidence based nutritionCreating educational content and videos to aid clients in making healthier lifestyle changes

Utilize telemedicine to assess patient nutritional needs and establish a plan of care.Document nutrition care plans. Develop and maintain effective relationships while providing excellent care to each patient. Create a personal plan that fits the patient's lifestyle and goals to set patients up for success, helping to build lifelong healthy habits. Work both independently and as a team to continuously make quality improvements to the operation.Consulting work to include nutrition article and blog post writing, nutrition speaking events, cooking demonstrations and videos on nutrition topics.

Clinical: Screening for potential nutrition risk and determined risk level according to facility parameters. Provided individualized nutrition education, development of medical nutrition therapy interventions and goals with a patient centered approach. Provided one-on-one nutrition education to patients with. various disease states. Worked in the ICU and participated in interdisciplinary patient care Consulted with patients to develop personal care plans providing cooking tips and tricks to help them be successful after discharge. Participated in interdisciplinary care of residents in rehab and long term care to meet patient goals, improve nutritional status and improve the quality of life for the residents.Community: Creative solutions to improve nutritional status for at risk populations with varying cultural backgrounds and financial restrictions. One-on-one nutrition education focusing on nutrition goals in a patient centered approach and use of language line and cultural sensitivity skills. Taught educational classes to clients in a group setting on the importance of folate, sugar sweetened beverages and a small group discussion with Diabetic patients. Created a recipe booklet with special attention to the clientele’s culture and needs related to Diabetes and hypertension.Food Service: Developed educational presentations discussing nutrition and the athlete, for the girls physical education class on healthy eating, as well as a Registered Dietitian career path presentation. Designed nutrition fun facts to be displayed on monitors throughout the cafeteria. Virtual Rotations/Telehealth: COVID provided a unique opportunity for me to complete the remainder of my internship virtually and practice telehealth skills in Clinical, and Renal care.Further development of communication skills via virtual avenues, as well as increasing self reliance, research skills and time management.

• Supervise employees in day to day activities• Collaborate with the food and nutrition team to come up with better ways to accomplish goals and problem solving.• Assist in planning and producing large upscale catering events throughout the hospital. • Organize and improve functions in the catering services and the Physicians dining • Responsible for all billing, catering correspondence and paperwork. • Ensuring all customers’ needs are accommodated and the events are set up in a timely fashion

•Creating a unique and nutritious special for each dinner service.•Supervising front and back of house, training new employees and resolving conflict amongst the staff. •Running the line during dinner service, making sure food goes out in a timely manner and that the plates are appetizing and meet dietary guidelines.•Serving tables and visiting tables to interact with the residents.

Responsible for meeting with clients, menu planning and pricing.Purchasing, transportation and procurement of food.

•Ran grill and saute line by myself for dinner service 150-200 people •Started supervising coworkers.•Worked on action stations, carving for brunch and doing a pizza station. •Was responsible for making all of the soups and prepped for multiple stations.•Worked with the pastry Chef to develop additional skills and menu items.•Off site wedding caterings for up to 500 people.

Was responsible for 5-7 tables at a time.Managed to make customers happy no matter the circumstance

Greeting and seating guests, cleaning and setting tables, managing a wait list and communicating with the kitchen during the rush.

Responsible prep using intricate knife skills, making salads, sandwiches, appetizers and plating desserts for dinner service, for both dining rooms with a total of 300 seats.Helped with plate ups for parties up to 300