Job Timeline

The Culinary Institute of America

2015 - Launch Menus of Change Conference in Hyde Park

  • January - Compass Group Online Class: ongoing class, 120 per year, four class start dates
  • January - Worlds of Healthy Flavors: 140 people
    The Culinary Institute of America at Greystone and Harvard School of Public Health developed Worlds of Healthy Flavors as a major initiative to increase the scope and range of healthy menu choices available to consumers through American foodservice.
  • January - Healthy Menus R&D
  • February - Healthy Kitchens, Healthy Lives: 450 people
    Healthy Kitchens, Healthy Lives is a leadership conference bridging nutrition science, healthcare, and the culinary arts. An annual gathering of physicians, registered dietitian nutritionists, nurses, and other healthcare professionals; hospital, insurance, and other healthcare executives; and healthcare foodservice directors and executive chefs.
  • March - Chartwells Advisory Council
  • March - Flavor Summit: 150 people
    The Greystone Flavor Summit brings together each spring a select group of top food and beverage executives, corporate and executive chefs, and other experts in American foodservice and hospitality to explore, discuss, and taste their way through a stimulating, critical set of flavor and related kitchen, dining, and hospitality management issues.
  • April - Worlds of Flavor, Asia and the Theater of World Menus: 700 people
    During Asia and the Theater of World Menus, culinary experts and accomplished chefs represent the time-honored and the innovative, looking at iconic but lesser-known traditional and authentic recipes and digging into dishes with modern sensibilities that integrate East and West with a focus on flavor quality, highlighting the tastes and textures of Asian ingredients, herbs and aromatics, spices, vegetables and legumes, rice and noodles, seafood, fish and meats, and specialty sauces from Sriracha, which has risen in popularity in the US to reach a nearly salsa-like level, to the Korean ganjang.
  • May - Healthy Flavors, Healthy Kids: San Antonio, 180 people
    Food and nutrition issues impact the health of America's children and youth, and are some of the most pressing public health challenges of our time. The Culinary Institute of America (CIA), widely regarded as the world's leading culinary college, has long been committed to advancing healthier foods. Healthy Flavors, Healthy Kids addresses these challenges.
  • June - Launch Menus of Change Conference in Hyde Park: 400 people"Menus of Change: The Business of Healthy, Sustainable, Delicious Food Choices" is a ground-breaking initiative from The Culinary Institute of America (CIA) and Harvard T.H. Chan School of Public Health that examines these key issues.
  • August - Flavor, Quality & American Menus: 150 people

2014 - Launched Healthy Menus R&D in Hyde Park, Launch ReThink Food

  • January - Compass Group Online Class: ongoing class, 120 students per year, four class start dates
  • January - Worlds of Healthy Flavors, Produce First: 140 people
  • March - Chartwells Advisory Council: Phoenix
  • March - Healthy Kitchens, Healthy Lives: 450 people
  • April - Flavor Summit: 150 people
  • May - Healthy Flavors, Healthy Kids: San Antonio, 180 people
  • June - Menus of Change Conference: Boston, 250 people
  • June - Launched Healthy Menus R&D: Hyde Park
  • July - New Media Filming: Northarvest, five original recipes
  • August - New Media Filming: Maine Lobster Collaborative, five original recipes
  • August - New Media Filming: Grapes, five original recipes
  • September - Flavor, Quality & American Menus: 150 people
  • October - Latin Flavors, American Kitchens: San Antonio, 200 people
  • November - Launch ReThink Food: 300 people

2013 - Launched Menus of Change Leadership Summit, Boston

  • January - Compass Group Online Class: ongoing class, 120 students per year, four class start dates
  • January - Worlds of Healthy Flavors, Produce First: 140 people
  • February - Food Culinary Professionals: hands-on for 150 people
  • March - Chartwells Advisory Council: New York
  • March - Healthy Kitchens, Healthy Lives: 450 people
  • April - Flavor Summit: 150 people
  • May - Healthy Flavors, Healthy Kids: San Antonio, 180 people
  • June - Board of Directors Dinners: lead chef, 100 people
  • June - Healthy Menus R&D
  • June - New Media Filming: Northarvest, 10 original recipes
  • June - Launched Menus of Change Conference: Boston, 250 people
  • August - New Media Filming: Grape, five original recipes
  • September - Flavor, Quality & American Menus: 150 people
  • October - Latin Flavors, American Kitchens: San Antonio, 200 people
  • November - Worlds of Flavor Kitchen Connections: 700 people
  • December - Worlds of Healthy Flavors Asia: Singapore, 200 people

2012 - Launched Worlds of Healthy Flavors, Asia in Singapore

  • January - Compass Group Online Class: ongoing class, 120 students per year, four class start dates
  • January - Olive Oil Conference: 80 people
  • January - Worlds of Healthy Flavors, Produce First: 140 people
  • March - Chartwells Advisory Council: Chicago
  • March - Healthy Kitchens, Healthy Lives: 450 people
  • April - 2011 Employee of the Year
  • April - Flavor Summit: 150 people
  • May - Healthy Flavors, Healthy Kids: San Antonio, 180 people
  • May - Fresh Spin Consulting
  • June - Board of Directors Dinners: lead chef, 100 people
  • June - Healthy Menus R&D
  • June - New Media Filming: Northarvest, 10 original recipes
  • August - USA Peas and Lentils: hands-on for 80 people
  • August - Shasta Healthy Kids Workshop: 50 people
  • September - Flavor, Quality & American Menus: 150 people
  • September - Foster Farms Event: 45 people
  • October - Latin Flavors, American Kitchens: San Antonio, 200 people
  • November - Worlds of Flavor, Arc of Flavor: 700 people
  • December - Launched Worlds of Healthy Flavors Asia: Singapore, 200 people

2011 - Launched Healthy Flavors, Healthy Kids Conference in San Antonio

  • January - Compass Group Online Class: ongoing class, 120 students per year, four class start dates
  • January - Worlds of Healthy Flavors, Produce First: 140 people
  • March - California Raisin Marketing Board: demo for 50 people
  • March - Steelite Corporate Team Building: 100 people
  • March - Healthy Kitchens, Healthy Lives: 450 people
  • March - Food Culinary Professionals: hands-on for 150 people
  • April - Flavor Summit: 150 people
  • May - Pilot Launched Healthy Flavors, Healthy Kids: San Antonio, 180 people
  • May - Sodexo: hands-on for 140 people
  • June - New Media Filming: Blueberry, 14 original recipes
  • June - Healthy Menus R&D
  • June - New Media Filming: Grapes, five original recipes
  • July - US Meat Export Foundation: 50 people
  • August - Epicurean Group: 50 people
  • August - Develop Produce First Recipes
  • August - Cameron Mitchell Group: 50 people
  • August - USA Peas and Lentils: hands-on for 80 people
  • September - Flavor, Quality & American Menus: 150 people
  • October - Latin Flavors, American Kitchens: San Antonio, 200 people
  • November - Worlds of Flavor World Casual: 700 people

2010 - Launched Healthy Menus R&D Collaborative

  • January - Compass Group Online Class: ongoing class, 120 students per year, four class start dates
  • January - Worlds of Healthy Flavors, Produce First: 140 people
  • February - Dove Conference: 150 people
  • February - ACAP Practical
  • February - Techniques of Healthy Cooking Boot Camp: 16 people
  • March - New Media Filming: Northarvest Beans, 10 recipes
  • March - Healthy Kitchens, Healthy Lives: 450 people
  • April - Flavor Summit: 150 people
  • April - French Bistro Class: 18 people
  • May - Skills III
  • June - Cuisines of Americas
  • June - New Media Filming: Grapes, 10 original recipes
  • July - ACAP Skills I
  • July - French Bistro: 15 people
  • August - Career Discovery: 14 people
  • September - Flavor, Quality & American Menus: 150 people
  • October - Latin Flavors, American Kitchens: San Antonio, 200 people
  • November - Worlds of Flavor Japan: 700 people
  • December - Pilot Launched Healthy Menus R&D Collaborative
  • December - DNC ProCHEF II

2009

  • January - Worlds of Healthy Flavors, Produce First
  • January - Career Discovery Class: 16 people
  • February - Hyde Park Training: bachelor event
  • February - Career Discovery Class: 11 people
  • March - CHE Training: Syracuse
  • March - Healthy Kitchens, Healthy Lives: 450 people
  • April - Japan Travel with JETRO
  • May - Flavor Summit: 150 people
  • May - Skills III
  • June - French Bistro Class: 15 people
  • June - Olive Oil Conference: 100 people
  • August - Skills I
  • August - New Media Filming: Cheese, 10 original recipes
  • September - Flavor, Quality & American Menus: 150 people
  • October - Latin Flavors, American Kitchens: San Antonio, 200 people
  • November - Worlds of Flavor Street Food: 700 people

2008 - July hire date

  • September - Flavor, Quality & Menus: train with Tom Wong
  • October - Healthy Kitchens, Healthy Lives: train with Bill Briwa
  • November - Worlds of Flavor: Mediterranean with Toni Sakaguchi