Advisory Member Profile
Areas of Expertise
Food service is a combination of business operations principles and a strong investment in customer service, observance, and quality improvement.
Director of Culinary Services
I am student of food. From a science to an art. From health to hospitality. My life has been a pursuit to broaden my knowledge and skill base as it relates to food. Connecting clinical assessment and effective diet and nutrition education with culinary application to achieve goals and desired outcomes for patients/residents/clients/customers/students.
Merging interdisciplinary studies and techniques to better apply and appreciate both the traditional and emerging technologies in food preparation and dietary practices.
My goal is to apply my experience and education in culinary, food science, and nutrition in order to build a well rounded approach to health/wellness and culinary development. Bridging the gap between nutrition concepts and culinary application. Approaching food service management with clinical precision