Kitchen on Fire offers hands-on cooking experiences in Berkeley's Gourmet Ghetto. Since 2005, professional chef instructors have been sharing their knowledge and love for cooking through public classes, team-building and private events. KOF's nutrition consultant work with individuals and well-known organizations on nutrition events and corporate wellness programs, to promote healthy living through education and meals made with high quality ingredients and traditional cooking methods.

Chefs for the People started during the pandemic to feed the food insecure in the East Bay of San Francisco. We provided 400 to 800 nutritionally balanced meals per week from a shared commercial kitchen space. We provided employment to three staff that had lost their jobs at the start of the pandemic.

As manager of the Catering deparment at Market Hall, a 35 year old culinary institution in the Rockridge neighborhood of Oakland, I oversaw the sales and operations for a department with $2.2 million of sales anually. I managed the kitchen staff, delivery staff, sales staff and administrative staff.Voted Best Caterer in Oakland for the past 6 years.Our catering department offers pickup, delivery and staffed, full-service events.www.markethallcaterers.com

Catering and personal chef services either in your home or delivered to your home. I specialize in delicious meals to address nutritional needs, including food allergies, healthy living or illness. 29 years of cooking experience provides for a wealth of knowledge about tasty dishes from all over the world!

Josephine is an online marketplace for home-cooked meals. We provide tools to support home-cooks running their own business. I have worked with Josephine since soon after it launched and have co-developed the verifying and on-boarding process for Cooks. I also support the Cook community with educational materials and guidance.

Sustainable and Organic Agriculture Cultivate business opportunities for the following certification programs: VeriFlora, Fair Labor Practices and Community Benefits, USDA National Organic Program and various food safety programs. Supported the implementation and continuous improvement of the certification programs, including documents and procedure development and quality control systems Market programs through webinars, trade shows, website, newsletters and informational materialsParticipate on ANSI Standards Committee for development of a national sustainable agriculture standardClient engagement and serviceBudgeting and financial management

*Created and managed the operational systems for a start up non-profit, including finance, IT data management, website and human resources. *Successfully executed 14 global and regional educational events held in 12 countries with over 2500 participants in attendance. Responsibilities: contracting event space, guest rooms and service providers, arranging travel and accommodations, overseeing event staff and volunteers, managing speakers and IT services, organizing filed trips and social events, and co-writing and overseeing production of collateral. *Developed web based systems to manage registration for global events and membership*Established successful sponsorship outreach packages for OE events and trade shows*Supported global board of directors with reporting, research and meeting facilitation*Managed organization communications through the website and a newsletter*Developed and implemented recruitment and retention strategies for members to financially support a $2 million non-profit. Developed the tools and provided the training to serve members needs. *Facilitated networking and supported development of supply chains working globally with organic fibers. *Increased membership on average of 80% per year while maintaining renewal rate of over 75%. *Developed OE Labeling Guide and OE 100 Standard, and Guide to Textile Certification. Accredited certifying bodies for OE Standard. Served as co-leader of the Certification Advisory Committee,*Delivered training, education and consulting on certification and standards for the organic fiber industry *Negotiated strategic partnerships globally*Speaker at key industry events such as All Things Organic, MAGIC Apparel Tradeshow and EcoFarms

Assure product quality and food safety within all aspects of production in large scale wholesale bakery producing 30,000 loaves per day. Developed Standard Operating ProceduresTrained bakery staff of over 75 in quality policies and food safety

Member of Director’s Team, a decision making senior management group, directing an $8.5 million nutrition services non-profit serving 4800 clients in San Francisco and Alameda Counties. Partner with four direct report managers to lead the following departments: Purchasing and Warehousing, Building Services, Information Technology and Distribution. Established written procedures for all departments and implemented training. Supervised build-out of new kitchen and grocery center serving 1500 clients Overhauled delivery system of 800 hot and frozen meals daily to client homes and 1200 congregate senior meals to 22 different off-site locations, ensuring timely delivery, food safety and quality Supported development and transition to new contact database with over 8000 clients

Managed purchasing, receiving and inventory departments handling $2 million annually of building supplies, chemicals and packaging as well as food products within specific nutritional guidelines and food safety requirements, all within budget.

Developed and implemented purchase order system, inventory control procedures and receiving policies within a brand position serving 6 departments.Consistently under budget by an average of 12% and exceeded in-kind donation support goals by 22%.

Supervised staff of 30 cooking 1800 meals per day 12 specific dietary categories.