Multicultural Nutrition Education Advisory Board Member, CarrotNewYork, USDA Food and Nutrition Services, New York, NY

January 2018 to present

  • Advise on cooking and nutrition curriculum for distribution to Child and Adult Care Food Program (CACFP) classrooms nationwide
  • Consult with special focus on recipe accuracy and cultural context in Europe and India

 

Education Consultant, Brick House Pantry, Fresh Start Initiative, New York, NY

October 2017 to present

  • Develop and refine organization goals, mission, and vision
  • Design curriculum for 5 after school cooking courses, ages 5-22, including early childhood, summer camp, and pre-professional
  • Develop and implement instructor training for staff of 10

 

Pure Food Kids Workshop Instructor, The Beecher's Foundation, New York, NY

March 2017 to present

  • Teach 2.5 hour nutrition and cooking classes for 35 5th grade students in all five boroughs of New York
  • Independently learn and execute all aspects of workshops including shopping, teaching and data collection

 

Cooking and Nutrition Educator, Allergic to Salad, New York, NY

September 2017 to June 2018

  • Teach after school STEM-based cooking classes to 30 Middle School youth ages 11-13
  • Develop, implement, and assess curriculum for all classes

 

Teaching Assistant, The Cooking Room at P.S. 3, New York, NY

November 2016 to May 2017

  • Prepared and cleaned up all ingredients for three, 30 student lessons per day
  • Lead individual lessons with K-5 students on nutrition, food choices, and sustainability
  • Managed 15 parent volunteers daily

 

Culinary Activities Specialist, Grand Street Settlement, New York, NY

March 2016 to June 2016

  • Designed and taught comprehensive culinary and nutrition curriculum for 10-20 minority high school youth
  • Assessed curriculum and make consistent improvements based on student feedback

 

Volunteer Tour Guide, GrowNYC Youth Education, New York, NY

August 2015 to December 2015

  • Lead K-5 school tours of Green Market
  • Prepared and served seasonal and healthy meals for students on site