of Michigan, Ann Arbor.
in General Studies, 2009
College, Culinary Arts Program. (2005-2006).
Workplace Specialist I Teaching License 2010-2012. Certified to
teach Culinary Arts I, II, III, and Hospitality Management course by
the Indiana Department of Education to high school students. (License
number available upon request).
background in culinary education and instruction, food writing and
editing, and safety programs. Experience with large- scale public
speaking, presentations, and organization. Highly skilled with
research, cost analysis, and creating corporate teaching materials.
Highly trained in recipe construction and testing, as well as
product development and sales. Experience with organic gardening
and farming, canning, and long-term preservation of harvest items.
Arbor Film Festival. Head Volunteer Coordinator. (January
recruited over 100 volunteers for a major film festival. Assisted
director with all scheduling and behind the scenes labor.
Creative Arts Program at Jackson Prison. Instructor. (September
GED classes, Creative Writing, and Theatre at Jackson Prison for at
risk and high-level security students. Taught skills to at risk
students with low literacy rates and diminished educational
Jazz Club, 207 S. Ashley, Ann Arbor, MI. Bar Manager. (June 2004-
for all inventory, scheduling, ordering, and staff management.
Worked as booking agent for the musical venue, as well as an
out-source agent for other local venues.
Grill, 112 S. Main St., Chelsea, MI. (March 2005- August 2006).
Prep Cook and Pastry Chef Assistant. Worked with James Beard
nominated Chef Craig Common.
Roadhouse, 2501 Jackson Rd., Ann Arbor, MI, 48104. Line Cook,
Product Specialist, Pastry Lead, Instructor. (June 2006-June 2008).
one-on-one with two time James Beard nominee and winner Ari
Weinzweig, and three-time nominee Chef Alex Young. Frequently
published writing for Zingerman’s, both in print and on websites.
Certified to teach Food Safety (per the standards of Serv-Safe), as
well as classes on Oysters and Shellfish, Handling Produce, and Knife
Safety/Knife Skills. Responsible for specialty dinner menus, product
sourcing, management of inventory, training manuals, and cost
Farms, Dexter, Michigan. Organic Farming Assistant and Blog Writer
for Farm to Plate collaboration with Zingerman's Roadhouse and
Cornman Farms. (Fall 2006 to Fall 2007).
on and documented the planning and execution of an organic farm that
would represent the Farm to Plate movement. Helped extensively with
every aspect of the process: from hoop-house construction to
preserving the final harvest.
110 Main St. Ann Arbor, Michigan, 48104. Sous-Chef and Pastry Chef.
(June 2008-December 2008).
Ran daily activity
of kitchen, managed a staff of 15 in a high pace, high volume
environment. Responsible for food inventory and cost, labor,
scheduling, sanitation, training, and meat and fish fabrication.
the Restaurant, 415 N. Fifth, Ann Arbor, Michigan, 48104. Kitchen
Supervisor, Prep and Line Cook. (January 2009-May 2009).
all inventory and orders, created and managed prep lists, responsible
for all sanitation and health department matters, handled costing and
labor reports, as well as prepping for service, staff training.
Commons Skilled Nursing, Morrison Management Specialists. Compass
Group. 16351 Rotunda Drive, Dearborn, Michigan, 48120. Food and
Nutrition Manager. (July 2009-September 2009).
and trains all staff, extensive work with menus and dietary needs,
patient care consultations, customer service relations, extensive
work with sanitation and culinary training, customer relations with
hospital-client, ordering, inventory, online training and P+L
tracking, and general control over a skilled nursing dining program.
Senior Living of Valparaiso. 1300 Vale Park Rd., Valparaiso,
Indiana 46383. Executive Chef and Dining Services Director.
(September 2009-September 2010).
for all creative control over menus, recipes, and dining services.
Manages a budget over $250,000, performs P + L analysis, and
negotiates with multiple purveyors. Responsible for all hiring and
firing, training, and staff in-services. Manages a staff of 12,
cooking for a brand new assisted living facility. Opened and staffed
the kitchen, while also ordering all the wears and equipment for the
facility. Performs nutritional analysis for the staff Dietician.
County Vocational School, Consulting. (May 2009-September 2010)
program director for Culinary Arts create curriculum for new
vocational Culinary Arts Program for the 2010-2011 school year.
Chose textbooks, course materials, uniforms, all cooking materials
and equipment. All done pro-bono for Porter County Career and
Technical Education Program.
City Area Schools and LaPorte County Culinary Arts Instructor at A K
Smith Area Career Center. (September 2010-Present). Pro-Start
Culinary Arts and Food Management Instructor. Curriculum development
and institution, Practical teaching and testing in lab (kitchen),
runs catering company for to raise money for program, coordinates
with area businesses for support and internships, participates in
ACF of South Bend with students, Skills USA sponsor and coach,
Future Farmers of America sponsor, Serv- Safe instructor and
proctor, sponsor for Career and Technical Honors Society, member of
Michigan Area Schools Wellness Committee, and Head of Technology
Committee for A K Smith Area Career Center.
Certified Dual Role Instructor/Proctor (2006-2011, 2011-2016),
National Restaurant Association.
Class Work in Customer Service, Specialty Foods, and Training with
Zing Train, the training division of Zingerman’s Community of
of Florida Seafood Training (Fall 2007). Specialization in seafood
training, safety, sales, and education.
Academy honoree, selected and taught by Ari Weinzweig, CEO and
Founder, Zingerman's Community of Businesses.
to bring students to participate in Charlie Trotter's Educational
Foundation for Chicago Public Schools.
to Present “Technology in Career and Technical Education” for
the Region III Conference, June 2011.
of Slow Foods USA, Porter Country Extension of Purdue University
Local Foods , Chefs to Schools Program, American Culinary Federation-
South Bend Chapter, School Nutrition Association, National Restaurant
Association, Indiana Career and Technical Education Association,
National Education Association, and Indiana Restaurant Association.
and Sponsor for Michigan City Chamber of Commerce Young Business
and Assistant Director of Michiana Restaurant Association.
and Executive Chef of The Cutting Board Collaborative, a
not-for-profit Catering Company that builds skills and money for
supplies for LaPorte County's finest young student chefs.
and Director of The Spring Kitchen Project, a urban farming
initiative to create delicious organic sustainable landscaping in
downtown Michigan City, Indiana. The project will supply organic
produce to the community, nutritional education for students and
community members, Culinary Arts skills, and fresh food for all.
to and attended Officer Candidate School for the United States Marine
of University of Michigan Women's Rugby Team (2002-2004)
Isaac Walton League, Chapter #7, Michigan City, Indiana.
Weinzweig, CEO and founder, Zingerman’s.
Young, executive chef and partner, Zingerman’s Roadhouse.
McGoldrick, Business Office Director and Human Resource
Representative, Rittenhouse Senior Living of Valparaiso.