All things food.As a Food, Safety and Nutrition Chemist at Deibel Labs I led, managed, trained, and mentored the chemistry department. I added employees and developed a schedule to meet our clients’ needs of the quickest turnaround times possible, cutting times in half. This was all done while increasing the accuracy and quality of testing through implementing ISO standards. The department became the first ISO accredited chemistry department and created the blueprint for other facilities to follow. In 2016 I went to culinary school to expand my knowledge of the culinary field and learn product development. While at culinary school I learned how ingredients are sourced and prepared to create everyday foods like breads, cakes, pasta, chocolate, and candies among many others. While in culinary school I began working as a Pastry Chef at The Rose Café and Restaurant in Venice Beach. It was there that I learned how to prepare and breakdown a workstation for service, prepare recipes and plate deserts for dinner service in a fast paced, detailed oriented kitchen. As a lifelong learner I am currently pursuing a second BS in Food and Nutrition Entrepreneurship. Through this degree I have learned about purchasing, inventory control, designing facilities for flow, management styles, employee motivation, goal setting, culinary nutrition, accounting, cost control and ethics. I will graduate in May 2023.My future goals are to own and operate a bakery that uses a food science, nutrition and sustainable based approach to create foods that will both tastes great and fit well into a healthy lifestyle.Please reach out to me at tbeane@asu.edu for any questions or collaboration ideas.