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. 


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


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


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