Experience

PURIS

• United States
• Food & Beverages
• 1 - 100 Employee

• Research Development Laboratory Technician

  • Nov 2022 - Present



Cargill

• United States
• Food and Beverage Manufacturing
• 700 & Above Employee

• Laboratory Technician- Alternative Proteins Group

  • Nov 2021 - Nov 2022

  Assisting in the development, production, scale up & execution and pilot plant production of plant-based alternative proteins and meat analogs.● Assisting in experiments to replace methylcellulose in current alternative protein formulas using combinations of clean-label starches, hydrocolloids, enzymes and fibers with no change in viscosity, appearance and organoleptic properties.● Conducting basic maintenance on lab equipment and following scheduled sanitation tasks● Assisting the Bake Lab team with development of zero calorie cookie formulas, cake frostings, reverse-engineering competitor’s products and evaluating new ingredients.



General Mills

• United States
• Manufacturing
• 700 & Above Employee

• ITQ Technologist

  • Dec 2019 - Jul 2021

  Managing different projects simultaneously in the cookie & refrigerated dough groupIdeate and develop novel products and line extensions across different operating unitsBenchtop product formulation, processing and packagingDevelop, execute and document processing parameters for benchtop and pilot plant experimentsConduct product evaluations and capture dataProcuring and managing lab ingredients & materielCommunicating with internal & external team members Managing different projects simultaneously in the cookie & refrigerated dough groupIdeate and develop novel products and line extensions across different operating unitsBenchtop product formulation, processing and packagingDevelop, execute and document processing parameters for benchtop and pilot plant experimentsConduct product evaluations and capture dataProcuring and managing lab ingredients & materielCommunicating with internal & external team members



Cargill

• United States
• Food and Beverage Manufacturing
• 700 & Above Employee

• Laboratory Technician

  • Feb 2019 - Nov 2019

  Assisted in development, production scale up and execution of R&D lab activities related to salad dressings, soups, vegan products, sauces, and ice cream. Also contributed to developing and producing plant protein meat analogs for ground beef, sausages, breakfast meats, deli meats and meatballs.Determined experimentally how to replace methylcellulose and xanthan gum in existing proprietary sauce and salad dressing formulas with combinations of clean-label starches, hydrocolloids and fibers with no change in viscosity or organoleptic properties.Prepared food samples used in the creation of a global, in-house sensory lexicon of salad dressings and semi-solid foods used for sensory training within the Cargill organization.Developed formulas for keto-friendly frostings, desserts and confections for home cooks using existing Cargill Stevia products. A cake frosting recipe I created is now printed on retail boxes and bags of Stevia.Worked cross-functionally with the baking, dairy and snack teams to resolve technical issues and support product innovation.Performed assays using Bostwick and Brookfield viscometers, pH meters, Differential Scanning Calorimetry and rheometers. Conducted microscopic, photographic analysis of food samples to evaluate clean label starch performance.



Henke Foods

• 1 - 100 Employee

• Chocolatier & Head of R&D

  • Jan 2018 - Nov 2018

  Led development, production and packaging of all chocolate and confectionary products. Supervised both full-time and seasonal production crews of 3-20 people.Modified existing caramel formulas to improve quality and extend shelf life. The modified formulas resulted in reduced customer complaints and return of product.Performed tastings and presentations for clients and sales representatives. Assisted in revising and implementing the corporate food safety and R&D plans.Collated and digitized existing formulas into a comprehensive, dedicated spreadsheet.Updated the company nutritional database to ensure accuracy of nutritional facts panels.



Bellisio Foods

• United States
• Consumer Goods
• 200 - 300 Employee

• Research And Development Intern

  • Jun 2017 - Aug 2017

  Gained a solid foundation of food R&D processes and projects to contribute to new product development.Developed formulas for extrudable, low-carbohydrate, leavened bread and quick bread. Formulated, developed and sourced ingredients for sugar-free/reduced sugar, low-carb chocolate truffles and chocolate cakes.Created cold-process sauces for savory pizza rolls and dessert rolls.Performed and collected sensory, viscosity, pH and stability data. Assisted with the creation of Asian-themed prototype frozen meals for sensory testing.



Broders Restaurant Group

• Pastry Chef

  • May 2013 - Feb 2014

  Created seasonal, modern Italian-inspired dessert menus for the restaurant Terzo. Produced classic Italian desserts for the Southside Pasta Bar & Italian DeliReverse-engineered the formulas of commercial baked goods to create standardized formulas to produce identical artisan-scale baked goodsUpdated existing ingredients and production methods of menu items and developed new products for retail sale and restaurant serviceTrained employees in new production methods and techniques.Consolidated pastry production for three retail restaurant outlets into a single, commissary production kitchen



Patisserie 46

• United States
• Food and Beverage Manufacturing
• 1 - 100 Employee

• Pastry Chef

  • Mar 2010 - May 2013

  Scratch production of eclairs and pate au choux pastries, sweet and savory tarts, quiche, gateaux au voyage cakes and seasonal, holiday offerings and assorted creams and fillings.Scratch production of laminated doughs. Creating and executing weekly mille fuille specials.Collaborating with the chef/owner to create new menu offerings. Scratch production of eclairs and pate au choux pastries, sweet and savory tarts, quiche, gateaux au voyage cakes and seasonal, holiday offerings and assorted creams and fillings.Scratch production of laminated doughs. Creating and executing weekly mille fuille specials.Collaborating with the chef/owner to create new menu offerings.



Hilton Minneapolis/Bloomington

• United States
• Hospitality
• 1 - 100 Employee

• Pastry Chef

  • Jan 2009 - Oct 2009

  Oversee dessert and bread production for banquets of up to 450 and the Bloomington Chophouse steakhouse. Maintained Hilton standards for food quality.Maintain ingredient and product inventory and order ingredients as needed.Served as President of Safety Committee Oversee dessert and bread production for banquets of up to 450 and the Bloomington Chophouse steakhouse. Maintained Hilton standards for food quality.Maintain ingredient and product inventory and order ingredients as needed.Served as President of Safety Committee



Minneapolis Renaissance Depot Hotel

• Pastry Chef

  • Mar 2007 - Dec 2007

  Dessert and bread production for 35-seat restaurant.Dessert and bread production for banquets up to 1000 people. Creating petite fours and truffles for VIP guests and events. Dessert and bread production for 35-seat restaurant.Dessert and bread production for banquets up to 1000 people. Creating petite fours and truffles for VIP guests and events.



Norwegian Cruise Line Holdings Ltd.

• United States
• Travel Arrangements
• 700 & Above Employee

• Pastry Cook

  • Oct 2006 - Feb 2007

  Produce desserts for three specialty restaurants, main dining room and crew mess according to standard NCL recipes.Producing special pastries as needed: individual birthday cakes, petite fours platters for VIP events, and seasonal centerpieces.Maintain sanitation standards and document sanitation practices.Receive and rotate daily deliveries of ingredients and stores. Produce desserts for three specialty restaurants, main dining room and crew mess according to standard NCL recipes.Producing special pastries as needed: individual birthday cakes, petite fours platters for VIP events, and seasonal centerpieces.Maintain sanitation standards and document sanitation practices.Receive and rotate daily deliveries of ingredients and stores.