Creative Consulting

With a wide variety of experience, I excel at writing practical curriculum for diverse populations, helping organizations refine goals and develop plans for successful implementation, and streamline recipe testing to make nourishing and dilicious food. 

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Food Education

Adjunct Lecturer, Department of Natural Sciences, Hostos Community College, New York, NY

January 2019 to June 2019

  • Teach “Introduction to Food Studies”

Adjunct Lecturer, Department of Hospitality Management, New York City College of Technology, New York, NY

January 2019 to June 2019

  • Teach “Nutrition for Food Service Professionals”

Multicultural Nutrition Education Advisory Board Member, CarrotNewYorkUSDA Food and Nutrition ServicesNew York, NY

January 2018 to June 2019

  • 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 FoundationNew York, NY

March 2017 to June 2019

  • 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

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Non Profit Managment

Development and Events Intern, MAD FeedCopenhagen, Denmark

January 2017 to September 2017

  • Planed, implemented, and assessed community foraging festival attended by 2,000: the VILD MAD Festival

  • Recruited and managed 110 volunteers over three days for VILD MAD Festival

  • Acted as day-of coordinator for festival volunteers, special guests, and community stakeholders

  • Researched, designed, and implemented new substantial giving initiative: The MAD Prize

 

Development Volunteer, Museum of Food and DrinkBrooklyn, NY

August 2016 to December 2016

  • Assist with all fundraising events and promotion including Kickstarter

  • Manage Salesforce donor database including Vertical Integration

 

Retail Supervisor, Hot Bread KitchenNew York, NY

August 2015 to November 2015

  • Prepare bread and small menu for customers at Almacen retail location

  • Act as receptionist and secretary for main office

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Cooking and Baking

Test Kitchen Cook, Purple Kale KitchenworksNew York, NY

April 2016 to December 2016

  • Evaluated and tested recipe efficacy for upcoming cookbook

  • Wrote, edited, and organized over 300 recipes with small team

  • Designed efficient recipe testing process to limit possible sources of error

 

Apprentice, Gâté Comme des Filles ChocolatsOakland, CA

November 2014 to February 2015

  • Assisted in all chocolate-making processes including tempering, dipping, decorating and packaging

  • Streamlined pop-up shops and sales events

 

Cook and Barista, Guerrilla Cafe, Berkeley, CA

March 2015 to August 2015

  • Cooked breakfast and lunch daily at 40 seat cafe

  • Trained in Blue Bottle barista techniques