A culinary educator well-versed in modern teaching practices, adapting and developing educational curriculum to meet the needs of a diverse and dynamic classroom environment, making core academic principles viable to students as well as teaching key industry aspects to maximize student success and employability.
As the owner of a food truck franchise and small business, my duties and responsibilities are diverse and numerous. Frequently, I am presented with new challenges and the opportunity problem solve. I regularly research and execute permitting with local and state regulating bodies, inspections, inventory, payroll, hiring, training, maintenance, digital marketing, community out reach, fundraising for schools, purchasing, and scheduling. Excelling at these aspects of the food industry as well as being highly self motivated are skills and attributes I can teach to students.
My main goal and the goal of Tennessee High School was do make our students career ready. The following is a small portion ofthe duties I executed, created, and was responsible for: curriculum and lesson planning, content instruction, lab instruction, reviewing and analysis of student data to guide instructional choices, student relationship-building, community outreach, tracking of program concentrators, certification of advanced students via ServSafe, the planning and execution of numerous large and small scale buffet functions, plated dinners, purchasing and budgeting of materials, managing our student-run mobile kitchen operations outside of the normal school day, management of our classroom commercial kitchen, invoice reporting, and volunteering for many Tennessee High activities not directly related to my field.
During my tenure, I managed the day-to-day operations of the kitchen, co-managed the kitchen staff, and assisted with staff conflict resolution, the development, budgeting and execution of individual plated desserts, diet-specific pastry items, dessert menus as well as buffet presentations, the execution of regular menu items, invoice reporting, and purchasing.
My time with this establishment gave me hands-on experience using organic, locally produced products. I worked with a number of local growers, producers and vendors to add many organic and regionally sourced ingredients to the inventory. While my responsibilities where many, my primary concern was to increase the quality and profitability of a wide range of pastry items and artisanal baked goods.
TSU provided me with the opportunity to continue my education and training. I completed the 18-hour education course that covered topics such as adolescent psychology, teaching methods, technology in the classroom and teachers as agents of social change.
During the 127-credit-hour program, the entire gambit of the culinary industry was covered in detail and depth. This intensive full immersion and highly demanding college helped hone my skills as well as develop and master new talents. Currently, I hold the rank of Magna Cum Laude.
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