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Shona Jason-miller is a seasoned food professional with extensive experience in cooking, event planning, and sustainability. She has managed kitchen operations, led women's wellness retreats, and chaired the board for a non-profit organization. Shona holds a Master's degree in Food Culture & Communications and a Bachelor's degree in Mass Communication/Media Studies.

Experience

  • Retreats in Motion
    • Asheville, North Carolina Area
    • Co Owner
      • May 2014 - Present
      • Asheville, North Carolina Area

      Manage and lead women's wellness retreats

    • President Slow Food Asheville
      • Jan 2013 - Present

      Chair the board for this non-profit, organize community related events for good, clean and fair food. Write the monthly newsletter for Slow Food AshevilleWNC representative for the nomination board for the Arc of Taste program at Slow Food USA.Committee member Heritage Food Committee, a program of Slow Food Asheville.

    • Executive Chef/ Sous Chef
      • Sep 2006 - Mar 2012

      • Responsible for running all kitchen operations three meals daily.• Life Skills Manager teaching and facilitating residents with severe mental illness to assist with kitchen operations. • Kitchen Liaison to the Cooperriis farm, working to create whole, sustainable, nutritious food for residents recovering from mental illness.• Responsible for all the kitchen management, scheduling and orders.• Managed a staff of 7 employees.

    • Lead line Cook
      • May 2003 - Mar 2005

      Lead line cook on all stations: salads, pastries, sauté, wood-fire grill & rotisserie.Hand made pasta daily.House made sausage, salumi, gelato, and pickles.

    • Agroforestry Extension Agent
      • Sep 2000 - Dec 2002

      • Served as Cross Culture Coordinator for new Peace Corps trainees.• Organized a tree planting tour for three communities introducing the Moringa tree to help these communities with desertification, providing them with shade and a sustainable food source.• Organized various trainings with women and men's cooperatives based on principles of sustained agriculture and reforestation.• Served on Disaster Relief Committee for volunteers collaborating with Red Cross to distribute needed supplies to flood stricken communities.Organized various community level trainings on basic health issues.• Secured funding for several projects from Peace Corps Small Project Assistance.

Education

  • 2012 - 2013
    University of Gastronomical Science
    Master's degree, Food Culture & Communications
  • 2003 - 2005
    New England Culinary Institute
    Associate of Arts (AA), Culinary Arts/Chef Training
  • 1998 - 2000
    University of Denver
    Bachelor's degree, Mass Communication/Media Studies

Suggested Services

This profile is unclaimed. These are suggested service rates with 0% commision upon successful connection

Industry Focus. “Food and Beverages”

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