Food Scientist & Chef

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MS Food Science 2012, BS Marketing 2005, AOS Culinary Arts at CIA 1996

  • 3 years of food manufacturing product development experience and 6 years of classical and contemporary American-French cooking within various high end restaurants and hotels.
  • Currently a Sr. Food Scientist involved in upstream and downstream processes including: bench-top product formulation, scale–up plant trial, manufacturing trials, supplier verification, presentation of research to customers and C-level management, scientific analysis of products, problem solving, project management, and analytical research (anti-cake products used in dairy applications).
  • Developed 25 new organic products utilizing culinary flavor profiles and scientific expertise (baby food).
  • Excellent understanding of starches and carbohydrates.
  • Very good communication and presentation skills.
  • Loves to research and keep up on culinary and consumer trends in the food industry. (P38207)
 
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