Experience

Mississippi Magazine

• Book and Periodical Publishing
• 1 - 100 Employee

• Food Editor

  • Aug 2005 - Present



indianola country club

• General Manager

  • Jul 2012 - 2015



Viking Cooking School

• Instructor

  • Apr 2011 - 2012

  Demonstration and hands-on chef/instructor for a variety of culinary classes (private and group), at the Viking Cooking School.The Everyday Gourmet2003-2007Director of the Cooking School* Responsible for managing a state of the art cooking school environment, recruitment of celebrity and local chefs including Emeril Lagasse, Martha Stewart, John Besh and Jaques Pepin. Scheduling of culinary classes and budgeting of cooking school expenses leading to a growth in seat sales from $54k in 2003, to $105k in 2007. Designer, writer and Food Stylist for the quarterly brochure for upcoming classes, book signings, events and merchandise as well as television, print and magazine advertisements.Buyer* New York Fancy Food Show twice a year for all gourmet foods and food trends*Atlanta Gift Mart and Specialty Food show twice a year for all culinary merchandise, high-end cookware and cutlery. Negotiated and maintained vendor relationships as well as product research and trending for new inventory.



Mississippi Museum of Art

• Executive Chef

  • Jul 2007 - Apr 2011

  Responsibilities included overseeing culinary activities in the museum kitchen, The Palette Café by Viking, major art exhibit openings, weddings, private dinners, corporate meetings and museum events. * Trained and supervised all kitchen personnel as well as front of the house servers, bartenders, banquet captains and stewards. * Designed and developed the branding and marketing of the Mississippi Museum of Art as an up-scale venue with particular emphasis on extraordinary planning, execution and superior level of attention to detail that earned the museum the coveted award for "Best venue for a wedding reception in Mississippi", three years in a row. Participated in planning, marketing and production of the museum brand resulting in a revenue increase of over $1 million in sales in less than 2 years.* Responsible for Seasonal and Grand Hall Exhibit menu development, P & L accountability, vendor sourcing, negotiator and purchaser of all foods and wines, small wares, serving pieces, glassware and dishes. *Trained new hires and existing staff on exceptional food presentation techniques and wine decanting and pairings.*Responsible for all food sanitation practices, Safe serve certified and demanding of all staff training and procedure in food safety*Adhered to Aramarks high standards of inventory and cost control, employee safety, motivation and supervision, and all kitchen and food safety and sanitation procedures.



Emily Hines Catering and Fine Desserts

• Owner and Chef

  • Jan 1986 - Jan 2003

  Unique blend of creative flair and passion for food that created a concept related to events purpose with emphasis on southern style cooking and food presentation.*Major corporate accounts including Bankplus, Bank of Yazoo,Millsaps College, Governor Haley Barbour, and Mississippi StateUniversity. Events ranged from 12 to 400 quests. Unique blend of creative flair and passion for food that created a concept related to events purpose with emphasis on southern style cooking and food presentation.*Major corporate accounts including Bankplus, Bank of Yazoo,Millsaps College, Governor Haley Barbour, and Mississippi StateUniversity. Events ranged from 12 to 400 quests.