Experience

Essentia Protein Solutions

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

• Scientist I

  • Mar 2011 - Present



Proliant Meat Ingredients

• ankeny, ia

• Research Chef

  • Mar 2011 - Jan 2015

  Experimental design of new and enhancement of current products and processes. Conduct bench top, pilot plant and plant tests for new and existing products. Perform chemical analysis and analysis of all experimental data for presentation to management. Formulation and analysis for meat laboratory and culinary trials of existing products. Experimental design of new and enhancement of current products and processes. Conduct bench top, pilot plant and plant tests for new and existing products. Perform chemical analysis and analysis of all experimental data for presentation to management. Formulation and analysis for meat laboratory and culinary trials of existing products.



USDA

• United States
• Government Administration
• 700 & Above Employee

• Biological Science Laboratory Technician

  • May 2008 - Jan 2011

  Daily microbiological case set-up, diagnostic testing, innoculation, and interpretation of test results. Perform DNA extraction and sequencing on pathogenic diagnostic samples. Daily microbiological case set-up, diagnostic testing, innoculation, and interpretation of test results. Perform DNA extraction and sequencing on pathogenic diagnostic samples.



Iowa State University

• United States
• Higher Education
• 700 & Above Employee

• Food Science and Technology, BS

  • 2007 - 2010



Des Moines Golf and Country Club

• Banquet Sous Chef

  • Aug 2002 - Aug 2008

  *Planning, preparing, coordinating and ordering for banquet services of over $3 million per year in sales *Maintaining superior quality food and sanitation standards *Planning, preparing, coordinating and ordering for banquet services of over $3 million per year in sales *Maintaining superior quality food and sanitation standards



Des Moines Club

• Sous Chef

  • Aug 2001 - Aug 2002



Brix Restaurant

• Executive Chef

  • Feb 2001 - Sep 2001

  *Giving direction to kitchen staff, including: pastry chef, sous chef, line cooks, and dishwashers*Providing the restaurant with seasonal, special function, nightly feature, and catering menus*Maintaining high production and food quality requirements with an American-fusion cuisine

• Sous Chef

  • Oct 1998 - Feb 2001

  *Oversee and direct the day-to-day operations of the restaurant kitchen staff.*Maintaining required food quality. *Responsible for proper training of employees.Cook 1



Ritz-Carlton Hotel Company

• Line Cook

  • Nov 1997 - Oct 1998

  *Overseeing the day-to-day preparation and setup of the fine dining and casual restaurants and room service. *Responsible for ordering food, and adhering to company's rigorous quality control. *Overseeing the day-to-day preparation and setup of the fine dining and casual restaurants and room service. *Responsible for ordering food, and adhering to company's rigorous quality control.