Cheesemonger

• Mar 2022 - Present

Cheesemonger, Department manager for Great Barrington's Guido's Fresh Marketplace. Over 10+ years experience with artisanal cheese and other related specialty foods. Cheesemonger, Department manager for Great Barrington's Guido's Fresh Marketplace. Over 10+ years experience with artisanal cheese and other related specialty foods.

Private Catering/ Consulting

• Mar 2000 - Present

On the side, I serve a rotating portfolio of more than 20 individual and commercial clients with cuisine services that range from personal meal planning to event and party catering. Depending on the size of an event, I may train temporary support staff on-site. On the side, I serve a rotating portfolio of more than 20 individual and commercial clients with cuisine services that range from personal meal planning to event and party catering. Depending on the size of an event, I may train temporary support staff on-site.

Founder

• Apr 2019 - Present

Cater and design custom oyster raw bars for weddings, corporate functions and other events. Cater and design custom oyster raw bars for weddings, corporate functions and other events.

Freelance Writer

• Dec 2010 - Present

Food Writing, Reviews, Photography, Online media. Food Writing, Reviews, Photography, Online media.

Production Chef

• Oct 2020 - Feb 2022

Founder + Executive Chef

• Nov 2017 - Oct 2020

I head culinary and production operations for a line of home-delivered frozen organic and vegan meals in Western Massachusetts. I formulate and test more than 30 recipes and scale them for personal-sized frozen meals. I also lead a team of cooks and ensure the highest standards of quality and food safety in their output. To make this all work, I created network of local organic meat, vegetable, and dairy producers and suppliers. I continue to nurture this network to source fresh ingredients in the agriculturally rich region. Additionally, I oversee Braise Worthy's dual third-party and direct-to-consumer deliver operations. • Project-managed 1.4K sq. ft. commissary kitchen build-out for ready-made frozen meal production. • Rebuilt 8x10-ft. Taco Truck food service trailer for on-site use at festivals and special events. • Oversaw construction of 1.2K sq. ft. restaurant for takeout orders and lunch café delivery in busy downtown business district. • Cultivate local influencers with affiliate marketing program as component of social media strategy - we doubled sales in one year. Show less

New York Lead Chef

• Nov 2017 - Sep 2020

I lead a team of up to 30 cooks that provided food and beverage service to some of New York City's top-tier social and business events, including high-end weddings, cultural events, and fundraising galas. I collaborated with our clients and account managers on menu planning, break-down of dishes, and ordering ingredients and supplies from vendors. • I directed operations at prestige venues across the city, including Carnegie Hall, New York Historical Society, Rubin Art Museum, and the Bronx Botanical Garden. • And advised executive chefs and other food service leadership at numerous corporate kitchens, such as iHeartRadio, Disney, and The Macquarie Group investment bank. Show less

Executive Sous Chef

• Apr 2010 - Nov 2017

Overseeing the business, staff, and kitchen operations for large event caterer, I supervised up to 30 cooks, 15 servers, event support crews, and the set-up of outside open fire and indoor functions. In addition, I headed commissary food preparation, ordering, and receiving, and hired and trained staff, composed budgets, updated expense logs, and arranged transportation, payroll, scheduling, and filing of permits. I also met with clients for tastings and menu selection. • To develop new business, I promoted our company at national wedding and trade shows sponsored by industry influencers, like Martha Stewart. Show less

Oystermonger/ Caterer

• Oct 2014 - Jul 2016

•Oystermonger •Catering •Event planning •Research •Consultant. •Oystermonger •Catering •Event planning •Research •Consultant.

Fresh Foods Manager

• Apr 2013 - Feb 2016

Earlier in my career, I spearheaded the fresh food preparation and merchandising for a food cooperative retail grocery with $8M in annual sales. As Fresh Foods Manager, I partnered with store leadership to forecast sales, identify trends, devise effective promotions, set budgets, and ensure an excellent customer experience defined by interesting, well-prepared fresh foods at attractive prices. We sought mutually beneficial supplier relationships with local and national purveyors. I also hired and trained my staff. • I conceptualized a fresh and prepared food department that emphasized local products and their diversity. • And adopted best practices from annual attendance at National Cooperative Grocers Association Conference. Show less

Editorial Assistant/Social Media Manager

• Jun 2012 - Jun 2013

In conjunction with my career in the kitchen, I contributed to the editorial and business processes of this regional food culture publication. I authored and edited profiles and photographed local farmers, artisans, and business owners, as well as agriculture and food industry influencers and critics. I was assigned to actively manage social media accounts, regular editorial columns, and calendar of events, as well. In conjunction with my career in the kitchen, I contributed to the editorial and business processes of this regional food culture publication. I authored and edited profiles and photographed local farmers, artisans, and business owners, as well as agriculture and food industry influencers and critics. I was assigned to actively manage social media accounts, regular editorial columns, and calendar of events, as well.

General Manager

• Sep 2007 - Dec 2012

Operating an artisanal cheese retail grocery and sister café serving coffee and food, I introduced promotional initiatives that included loyalty programs, fresh-fish buying club, late-night craft cocktail service, cheese tastings, and an oyster raw bar; launched after-hours private tasting classes. • Taught local at-risk teens to cook and find jobs through nonprofit Railroad Street Youth Project. Operating an artisanal cheese retail grocery and sister café serving coffee and food, I introduced promotional initiatives that included loyalty programs, fresh-fish buying club, late-night craft cocktail service, cheese tastings, and an oyster raw bar; launched after-hours private tasting classes. • Taught local at-risk teens to cook and find jobs through nonprofit Railroad Street Youth Project.

Design Assistant

• Sep 2008 - Mar 2012

Here I coordinated the publication's designer's choices for photography and art to accompany editorial pieces. That is, I procured cheese and props, scouted location sites, and monitored photographers' progress. • Contributed photography to Patricia Michelson's book, "Cheese" and Library of Cheese online resource. Here I coordinated the publication's designer's choices for photography and art to accompany editorial pieces. That is, I procured cheese and props, scouted location sites, and monitored photographers' progress. • Contributed photography to Patricia Michelson's book, "Cheese" and Library of Cheese online resource.

Line Cook

• Sep 2005 - Sep 2007

Garde Manger and other line positions. Garde Manger and other line positions.

Line Cook

• Sep 2004 - Feb 2005

Line cook and catering. Line cook and catering.

Intern/ Line Cook

• Sep 2003 - Feb 2004

Line cook and catering Line cook and catering

Line Cook

• Sep 2001 - Dec 2002

Line cook. Line cook.

Banquet Line Cook

• Jul 2000 - Oct 2001

Line cook, waitstaff and off-site catering. Line cook, waitstaff and off-site catering.