Detail-oriented, innovative Culinary and Food Sciences Professional with more than 10 years of restaurant experience and evolving knowledge in research and development. Possesses exceptional understanding of food preparation, sourcing, pricing, and current trends from sous chef experience. Adept at cooking in multiple styles and cuisines to bring diverse insight into product development and preparation. Collaborates with clients on all aspects of product development from concept through retail. Effectively manages budgets and prioritizes tasks to complete projects in a timely manner.
Bachelor of Science : Food and Culinary Sciences, May 2016University of Arkansas － Fayetteville, ArkansasGPA: GPA: 3.65/4.00Food and Culinary Sciences GPA: 3.65/4.00
Study Abroad Program in Italy, June 2014 University of Florida led Earned 3 credits for "Food Production to Consumption" course Manager Certification : 2006
Associate of Applied Science : Culinary Arts, 2006Kendall College － Chicago, IllinoisCulinary Arts
Murphy Foundation Endowed Scholarship, 2014-2015
Gerber Endowed Scholarship in Pediatric Nutrition & Food Science, 2014-2015
Dale Bumpers College of Agriculture, Food & Life Sciences Study Abroad Grant, 2014
Research & Development Intern January 2015Simmons Prepared Foods － Siloam Springs, Arkansas
Shadowed project leaders from across the division to learn all aspects of the research and development process.
Visited plants to watch trial runs for the production of diverse products.
Attended meetings with project managers and clients to discuss project plans.
Created benchtop samples according to design sheet specifications and distributed samples to clients for review.
Also participated in shelf life and new ingredient testing.
Facilitated taste panels for sensory analysis of new and existing products.
Succeeded in the completion of a final application oriented project involving the design of several prototypes for a client, as well as coordinating with ingredient suppliers on formulation.
Intern January 2015University of Arkansas, Food Innovation Center － Fayetteville, Arkansas
Advised several clients in developing their products from concept to retail.
Consulted on processing,.
packaging, quality and safety, ingredient selection, and recipe scale ups.
Products included canned and.
Technical Assistant January 2014 to January 2015University of Arkansas, Sensory Service Center － Fayetteville, Arkansas
Assisted in the standardization of a gluten free product being marketed for home preparation.
and replicated recipe numerous times for consistency and quality; conducted troubleshooting on recipe.
modifications and recommended new flavor variations.
Assisted with focus groups and instructed participants on how to make the product and then gathered feedback on results; also engaged in running a sensory analysis of 150 participants to compare different flavor variations.
Kitchen Assistant January 2013Boulevard Bread － Little Rock, Arkansas
Provided exceptional customer service while assisting customers with selection of gourmet cheeses,.
charcuterie, and wine pairings.
Built positive relationships to enhance customer loyalty and experiences.
Prepared hot and cold foods as well as beverages in a timely manner to meet customer demands during.
high volume business hours.
Sous Chef January 2010 to January 2011Uncommon Ground － Chicago, Illinois
Devised seasonal and monthly menu selections for a full-service restaurant serving American regional cuisine.
Prepared menu of weekly specials dependent on season and availability of ingredients.
Managed an 8-10 member staff and quickly and efficiently expedited meals.
Selected locally sourced, organic ingredients for flavorful, quality dishes.
Coordinated with vendors and sales representatives to secure the best prices for products.
Minimized food waste and tracked inventory and ordering to achieve 28%-32% food cost target.
Researched current food trends to tailor menu to customer interests and evolving market.
Sous Chef January 2008 to January 2010Bistro Campagne － Chicago, Illinois
Prepared rustic French cuisine using organic ingredients to produce elegant dinner selections.
Forged strong business relationships with local farmers to source fresh, high quality ingredients for affordable prices.
Supervised and trained a 8-10 member kitchen staff.
Developed new menu ideas and performed menu costing to set reasonable prices which would attract customers while driving revenue.
Purchased ingredients at local farmers market and collaborated with head chef on menu development.
Assistant Sous Chef January 2006 to January 2008Sola Restaurant － Chicago, Illinois
Acquired solid understanding of ordering, inventory, and kitchen management processes and procedures.
in a fast-paced fine dining environment.
Prepared Pan-Asian inspired dishes and assumed responsibility.
for expediting orders and ensuring quality, freshness, and presentation in chef's absence.
Culinary Intern January 2005 to January 2006Le Titi De Paris － Chicago, Illinois
Completed 6-month pastry internship leading to a full-time position.
Led monthly cooking classes and.
demonstrations in partnership with the chef.
Ordered, butchered, and prepared all seafood items including.
Bachelor of Science : Food and Culinary Sciences , May 2016 Study Abroad Program in Italy, June 2014 University of Florida led Earned 3 credits for "Food Production to Consumption" course Manager Certification : 2006 Associate of Applied Science : Culinary Arts , 2006
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