My foodservice background reflects a 360-degree perspective of the food and service industry, including front- and back-of-the-house operations, broadline food distribution, foodservice brokers as account executives, contract management, and school foodservice specialties. I have foodservice manufacturing experience with Nestle and extensive culinary education, training, and development. A lot of fun, a lot of food shows.
In addition to my foodservice portfolio, I can now add the canine component, as I’m an official dog sitter and walker. I have great dogs and dog people in my life that make it easier on all of us. Many of the dogs know each other, and there are many happy reunions among them. Credit to Cesar Millan for shifting my perspective with that. I started watching his shows and applying the techniques with different dogs, and they work. I found it’s important to be patient with them.
Learning what you don’t want is just as important as learning what you do want. Our food systems need cleaning up, and industry can do better. The term “food justice” has a nice ring to it, but what does it actually mean?
Content creators are sharing behind-the-scenes videos and tell-alls with the public all the time. I’m digging into that. Much to unpack in this space, and so grateful to have the MAHA intion
I stepped away from selling food as I didn’t want to sell food I wouldn’t eat. I was a vegetarian for almost 12 years, and during that time, I ended up with an allergy to soy in all formats. I ended up allergy-free by mistake once after five years of no soy. I read the ingredient labels in everything because at one point I had to, but I do it now because I want to.
I’ve invested a tremendous amount of time in the Arizona Food Service Network. That format fits the opportunity to reach our Arizona food and service network to help lend support to our community.
The role of Marketing and Events for the American Culinary Federation Chef’s Association of Arizona was one of my favorite positions, and I like hosting networking events. I love watching people connect and learn more about our industry.
Sharing information that supports culinary training and professional development has always been a goal. Still, working with companies that didn’t align with me or for the better good, I’m not interested in working with.