Experience

MBURS LLC Culinary Consulting

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

• President and Executive Chef

  • Feb 2015 - Present

  * Currently looking for new opportunities * Relationships with National Accounts around the country * New Restaurant menu development, P&L, Labor Management * Training videos and public speaker Specialize in Training and new Product development and implementation, MBURS group also has a Nationally known BBQ Team and a Food Travel Blog. * Currently looking for new opportunities * Relationships with National Accounts around the country * New Restaurant menu development, P&L, Labor Management * Training videos and public speaker Specialize in Training and new Product development and implementation, MBURS group also has a Nationally known BBQ Team and a Food Travel Blog.



Rosina Food Products, Inc.

• United States
• Food and Beverage Manufacturing
• 100 - 200 Employee

• Director of Sales, Ingredients, Product Development

  • Sep 2021 - Apr 2022

  Director of Sales for Ingredient and National Account support, Provide culinary resources in new product development, in Protein and Pasta. Director of Sales for Ingredient and National Account support, Provide culinary resources in new product development, in Protein and Pasta.



Charlie Baggs Culinary Innovations

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

• Associate Vice President of Culinary

  • Mar 2018 - Mar 2020

  Manage culinary team in Chicago and freelance chefs from around the globe. New and existing client growth as well as oversight of all project development, budgeting, and deliverables. National account sales opportunities. Manage portfolio of clients are over $190 million in revenue and consist of many of the counties leading chains, ingredient groups and distributors. Some customers:Taco Bell, Walmart, KFC, US Foods, Gordon Foods, Chipotle, Fazoli’s,and more. Creating new over all sales to our clients totaling over $11 million in one year. Successful track record of project and client management with in budget and surpassing client expectations. Development and implantation of HACCP standards, lab regulations and team training program for test kitchen and lab. Manage all aspects of trade shows for clients all over the US. Resulting in over 2.9 million in new sales to our customers. The team ambassador and educator for the Research Chefs Association and instructor of the CCS prep program. ACF apprentice mentor for multiple students Show less



Carlisle FoodService Products

• United States
• Plastics Manufacturing
• 100 - 200 Employee

• Director of Culinary Sales /Corporate Executive Chef

  • Aug 2013 - May 2017

   3 time exceeds employee with highest ranking in the company in customer service Key developer of state of the art induction plate warming system designed for food quality “from a chef for chefs” (Dura Therm) estimated sales in 2016 over $1 million dollars in new sales  Developer of New Color Change Batter Pro System, for National accounts, 750K in sales in 6 months  Ranked 2nd at NRA as on stage product demo resulting in over 2000 new leads for Carlisle products  Speaker of the Year at CaterSource, resulting in 1500, new sales leads closing in over $500K in new business  Product Trainer of the Year runner up for 2015 and nominated for 2016 for SEFA buying group, providing an in-depth product training to over 500 sales team members with estimated sales of over $2.5 million  Culinary training for over 1800 sales people and 980 end users in 16 states, and 4 country’s resulting in over $30 million on new sales  Writer and producer of award winning brand video for Carlisle, used at Shareholder meetings helping Carlisle’s share price for 2015  Wrote, produced and stared in over 30 training videos designed for end users and sales members to “close the sale”. During end of year 2015 it was estimated these videos where used in over 70% or all closed new business..  Developer of 2016 Dinex Road show program, doing training and product introductions around the country in 2016, so far with 2 shows. I have been able to produce over $1.6 million in quotes for new business. Show less



US Foods

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

• Consulting Director of Product Development

  • Aug 2013 - Dec 2013

  • Manage Product Development team of 12 on all “Exclusive Brand” development over 500 new products developed yearly over 6 Billion a year in sales • Work with FSQA, Category Managers, vendor partners in all Product category development and realignment • Manage weekly sensory evaluation meetings ➢ New formula development ➢ Product cost rationalization ➢ Product reformulation • Member of strategic leadership team on internal marketing program “Scoop” and Food Fanatics • Work closely with outside trend gathering companies and manage trend based data for Product Development group ➢ Develop and execute trend presentations for new product development ➢ Developed new proprietary products, aligning with spice companies and manufactures to facilitate an on time and under budget launch in my first two months • Opened 1.5 million dollar test kitchen • Manage national account relationships and product development of National Accounts (Disney, Premier, etc) Show less



Unilever

• United Kingdom
• Manufacturing
• 700 & Above Employee

• Corporate Executive Chef Sales Manager North America

  • Aug 2009 - Jul 2013

  Menu and recipe development for restaurant chains ranging from 20 units to over 1000 units including chains like Perkins, Cheesecake Factory, Red Robin, Booster Juice, El Pollo Loco. Pollo Campero, Taco Cabana and Pita Pit Work closely with chefs and purchasing to understand corporate vision and develop on trend, cost effective menu options to help drive both new and incremental business for both Unilever and our customers ➢Work with customer chefs to do full menu gap analysis Not only recommend Unilever products but using my many years in the industry to also provide over all guidance in lowering food cost, proper kitchen equipment and set up, labor saving idea as well as protein suggestions to become a true partner vs. just a resource • Collaborate with QA, Marketing, and Senior Management in development of selling stories and sales training platforms for core and strategic new products • Corporate trainer in “Chefsmanship” training with the goal to educate, excite and motivate Unilever employees around food in general, as well as specific to our brands ➢ Develop trainings suited for a range of attendees, including International Sr. Management, New Hires, Marketing, Sales and others ➢ Including the development of gold standard recipes, and transitions to bench and beyond ➢ Recommend and work with suppliers to deliver on our expectations of very limited change from Gold to commercial formulas an key items ➢ Lead in R&D team in implementing new focus in lowering of sodium and healthier options in products • Culinary lead on Unilever Sandwich Expert Team ➢ Development of Back of the house friendly training tools, and recipes as well as on line cooking videos ➢ Worked with corporate nutritionalist and outside resources to develop on trend light and low sodium sandwich recipes, • Participated in ACF US Olympic Culinary Team tryouts for TEAM 2012, • Conducted multiple high level cooking live demos for ACF chefs around and participated in Media events Show less



Compass Group

• United Kingdom
• Food and Beverage Services
• 700 & Above Employee

• National Director of Culinary Canteen

  • Sep 2008 - Aug 2009



Conagra Brands

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

• DIRECTOR OF CULINARY R&D/CORPORATE EXECUTIVE CHEF

  • May 2005 - Sep 2008

   Successfully managed muti million dollar budget  Worked very closely with Top US Restaurant chains, operations divisions, Developed menus and recipes along with pricing recommendations ,  Successfully lead a multi unit / multi state team, 0% turn over for 2 years  Tirelessly strive to educate internal and external customers in advanced culinary arts and new retail displays  Actualized new online interactive marketing platform through Simple and Delicious.Com  Flavor & trend expert for ConAgra Ingredient and Food Company o Established strong business relationships across business units and outside resources such as The Culinary Institute of America, celebrity chefs, and advertising agencies o Managed offsite events ranging from small informal events to feeding over 100,000 in three days  Developed new retail and foodservice products for multiple National Brands. o Patent Holder for the innovative HC steamer packaging Show less



ConAgra Food Ingredients

• Corporate Executive Chef

  • 2005 - 2007



Aramark

• United States
• Hospitality
• 700 & Above Employee

• SENIOR MENU DEVELOPMENT & TRAINING CHEF

  • Jan 1999 - May 2005

  Formulate and test menus and recipes for corporate database integration; deliver culinary training to ARAMARK field chefs. Grew revenues through development and launch of new corporate-wide programs  Leader in development, training and execution of new café programs across multiple business unitso Restaurant training tools in multiple languages developed and implemented to ensure program success at operations level and bottom line financial growth.o Included pricing and marketing strategies to insure top line success Conducted and implemented findings from research in to trends in both product and consumer behavior, as well as completed competitive analysis of market leaders to ensure successful program launch  Authored, directed and featured in training videos used to implement brand standards for international program rollout. Award recipient from B&I group for new Café Development Show less

• corporate chef

  • 2000 - 2005