I began my food career working for a French bakery in Colorado Springs, CO, La Baguette. When I started college, I worked for Sodexho when it provided dining services for Pepperdine University.
I later commissioned in the United States Air Force, serving as the Food Service Officer for the Longhorn Dining Facility at Dyess Air Force Base, Texas. I proposed and defended budgets and contracts and oversaw the training, staffing, and deployment of 45 personnel. With my management team, we provided food service for the 3,000-person base, serving four meals per day.
In 2006, I returned to Colorado and obtained my certification as a Nutrition Consultant and opened Thrive Lifestyles, a nutrition consulting business. In addition, I taught three classes regarding nutrition and health care for the Pueblo Community College. I also worked for Wireworks, doing food preparation, for Solar Roast Coffee, serving espresso drinks, and the Pueblo Athletic Club and Perky Tea and Coffee, catering special events.
After moving to Seattle, I contracted with Day by Day Gourmet to continue Graham Kerr’s work to develop nutritional menu items for the World Café and for their frozen home meal replacement program. In addition, I worked as a maitre d’hôtel for Seastar Restaurant and Raw Bar. While working at Seastar, I contracted with Seattle Community College, and I have taught three stand-alone classes. I have also obtained my ServSafe certification and my Washington Food Handler’s Card, and I am a certified ServSafe Instructor and Exam Proctor.
In 2006, I started as a writer for That’s Natural Marketing and Publishing. I submitted articles, edited submissions, and assisted in marketing the company. Additionally, the publisher and I partnered to write a grant for the USDA Sustainable Agriculture Research and Education. We were awarded the $48,000 grant in November 2008 to create an after-school program inviting farmers to teach schoolchildren about agriculture. Currently, I write nutrition articles for Livestrong, and I published an article about Chef Ethan Stowell’s Staple and Fancy Mercantile in the Washington Magazine, based in Spokane.
As you can see, my experiences and interests are varied but focused on food. I am eager to learn more about the back of house and about the development of recipes, the creation of new food products and the marketing of those products and events that surround them. I enjoy being challenged to rise to an occasion, to stretch, and to succeed. I work well independently, but I thrive when I am given a task that benefits a team. I enjoy traveling, and I am a confident presenter, but I love tinkering and working hard, too. Although I appear to juggle many activities, I am seeking a business into which I could throw all of my passion and interest to focus and develop a career.