Experience

McCormick FONA

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

• Innovation Manager

  • Oct 2020 - Present

• Beverage Scientist

  • Mar 2019 - Oct 2020

  Greater Chicago Area



Zoup! Fresh Soup Company

• R&D Chef

  • Jan 2018 - Feb 2019

  Greater Detroit Area



Dunkin'

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

• Senior R&D Technologist

  • Mar 2012 - Dec 2017

  Greater Boston Area Product Development Developed successful beverage products, both internationally and domestically, for Dunkin' Donuts including syrups used in coffee and non-coffee applications, hot chocolate powders, juice bases, teas, and frozen beverages. Created gold standard products through experimentation and conducted concept and sensory testing to validate concepts for consumers. Supported the cross-functional team throughout the innovation to market process. Social Media Content… Show more Product Development Developed successful beverage products, both internationally and domestically, for Dunkin' Donuts including syrups used in coffee and non-coffee applications, hot chocolate powders, juice bases, teas, and frozen beverages. Created gold standard products through experimentation and conducted concept and sensory testing to validate concepts for consumers. Supported the cross-functional team throughout the innovation to market process. Social Media Content Development Pioneered a new role for the culinary team in which consumer facing content is developed for use on corporate social media channels. I have created, styled, and photographed countless recipes for consumers to make at home utilizing Dunkin’ product in fun new ways. Show less



Harborview Dining, Johnson & Wales University

• Teaching Assistant

  • Dec 2010 - Feb 2012

  Utilized effective communication and leadership skills to help sophomores from the Johnson & Wales Culinary internship program apply the skills they learn in lab classes to a practical experience. Interacted with 15+ students on a daily basis to assist them in reaching their daily goals as well as mentoring them about their future ambitions. Worked as a member of a team of Teaching Assistants to ensure the safety and sanitation standards were being met or exceeded.



Head Health Institute

• Intern

  • May 2011 - Aug 2011

  Prepared up-scale spa cuisine for customers on a 1200 calorie diet. Analyzed recipes for nutrient content using the ESHA computer program. Created and tested low fat, low calorie recipes for the establishment's future use.



Bonsoiree Restaurant

• Intern

  • May 2009 - Sep 2009

  Garde Manger line cook for 26 seat restaurant with 3 tasting menus Assisted in catering events for up to 400 guests. Assisted with preparation and execution of Chef Shin Thompson's James Beard French Wine Pairing Dinner in New York City