
Melanie Franks
Chef

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About me
Senior Chef Culinary Innovation | Expert in Culinary Arts | Skilled in Food Science & Product Development | Research & Development Leader | HACCP & ServSafe Certified
Education

Specialty Tea Institute
2007 - 2010Certified Tea Specialist Tea
Cornell University
2017 - 2018Master of Professional Studies Food Science Food Science and Technology
Texas A&M University-Corpus Christi
2000 - 2004Bachelor of Science (B.S.) Enviromental ChemistryActivities and Societies: Golden Key, Geology Club, Lab Researcher Managed 2 research labs/projects.

Culinary Institute of America
2004 - 2006Associate of Science (AOS) Culinary ArtsActivities and Societies: Women Chefs and Restaurateurs, Chef Assistant Besides being a student, I was the vice president of the Women Chefs and Restaurateurs and worked as a chef assistant in the continuing education department.
Experience

MINIBAR BY JOSE ANDRES
Jan 2006 - Jan 2007Chef► Prepared and developed 32 course menu in the style of Ferran Adria for 12 guests a night. ► Involving highly skilled techniques including foams, airs, spherications and various gelatins.► Executed both savory and pastry items.

Hook Restaurant
Jan 2007 - Jan 2008Sous Chef► Sourced and fabricated sustainable fish from Alaska, Tobago and Africa.► Managed line cooks and all stations, menu development and product ordering.► Served as tea sommelier.

Degustation
Jan 2008 - Jan 2009Executive Sous Chef► Supervised 28 cooks / chefs and managed back house operations.► Performed purchasing function for $7M upscale establishment specializing in Italian and French cuisine.

The French Culinary Institute
Jan 2009 - Jan 2013Chef Instructor► Conducted cooking and tea demonstrations.► Instructed in-line cooking, mass production, butchery and classic fundamental cooking skills.► Taught basic nutrition and food costing courses.

In Pursuit of Tea
Jan 2011 - Jan 2013Tea Chef and Food Consultant / Owner► Developed food related tea course and conducted monthly tea infused dinners.

Bhutan Resorts Private Ltd
Jan 2013 - Jan 2014Lodge Chef / Culinary Development Manager► Developed recipes, menus and improved program & plating technique for a 16 room high-end lodge. ► Conducted educational culinary training for an all Bhutanese staff. ► Improved food costing and overall kitchen organization and flow. ► Researched Bhutanese tea, food, and culture.

Solo Farm to Table
Jan 2014 - May 2017Chef De Cuisine
Cornell University
Sept 2017 - Mar 2019Graduate StudentCompleted a M.P.S. degree in Food Science with a concentration in Sensory Evaluation, Product development, and Tea.

Nestlé Health Science
Mar 2019 - nowSr. Chef Culinary Innovation
Mar 2019 - nowRapid Prototyper, Chef, Research and Development
Mar 2019 - Dec 2021
Licenses & Certifications

Certified Tea Specialist
Specialty Tea InstituteJan 2009
Nutrition and Healthy Living Certificate Program
Cornell UniversityApr 2021
Enhanced Gummies and Jellies Course
University of Wisconsin-MadisonJul 2023
Certified Facilitator
Mischief Makers B.V.Jul 2022
Honors & Awards
- Awarded to Melanie FranksFirst Place in Butter | 96th Collegiate Dairy Products Evaluation Contest Wisconsin Cheese Makers Association 2018
- Awarded to Melanie FranksSecond Place in Ice Cream | 96th Collegiate Dairy Products Evaluation Contest Wisconsin Cheese Makers Association 2018
Volunteer Experience
Class Assistant
Issued by Vajradhara Meditation Center on Jan 2008
Associated with Melanie Franks
Languages
- enEnglish
- spSpanish
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