Experience

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  Longacre expeditions

  Jun 2009 - Aug 2011

  Summer expedition leader
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  Charlotte berry farm

  Jun 2012 - Aug 2012

  Farm stand worker and berry picker
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  Northeast organic farming association of vt

  Jun 2012 - May 2013

  Intern
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  Yoga vermont

  Mar 2013 - Oct 2013

  Yoga instructor
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  Common roots

  May 2013 - Oct 2013

  Pop club manager

  Manage the POP Club at the market that is working to get kids more involved with agriculture through all types of different activities and tastings. This club is giving $3 to every child participant between the ages of 5-12 with a total of $60 for the whole market season if they come every weekend.

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  City market

  May 2013 - Aug 2013

  Produce stocker
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  Shelburne farms

  Aug 2013 - Oct 2014

  Children's barn yard educator

  Taught educational, interactive activities ranging from cow milking to wool spinning. Educated about animal husbandry. Taught visitors of diverse ages and backgrounds in hands-on educational highlighting agriculture, food systems and modern, sustainable farming practices

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  Shelburne orchards

  Aug 2013 - Oct 2013

  Donut maker

  Made Cider donuts at the apple orchard. Made from 500-3500 donuts a day depending on the orders and day of the week.

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  Taos ski valley, inc.

  Nov 2013 - Apr 2014

  Childrens ski instructor

  Taught ski instructing to kids 3-15 years old. Skiers were from Levels 0 - 5

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  Edelweiss lodge and spa

  Dec 2013 - Apr 2014

  Yoga instructor

  Taught Ashtanga based yoga classes two times a week at the hotel spa

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  Stowe mountain resort

  Nov 2014 - Apr 2015

  Cook

  Worked in the pastry department cooking all of the cookies, brownies, rice crispy treats, muffins and banana/sweet breads for the guests.Made 5 different sushi rolls for the premade lunch caseMade 5 types of sandwiches for the premade

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  Stowe mountain lodge

  Dec 2014 - Apr 2015

  Yoga instructor

  Teaching 1.5 hour vinyasa yoga classes two times a week

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  Camp dudley at kiniya

  May 2015 - Aug 2015

  Farm to plate instructor

  Managed a large vegetable gardenCreated a six week curriculum teaching 9-14 year old girls all about gardening Cooked vegetable focused dishes with each class

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  Shelburne orchards

  Aug 2015 - Nov 2015

  Farm store employee

  Conveyed orchard information to visitors, sold merchandise, baked apple cider donuts.

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  Cork wine bar

  Nov 2015 - Mar 2016

  Server/ bartender

  Made food, served drinks, sold retail wines and taught customers about natural wine

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  Crossfit waterbury vermont

  Jan 2016 - Mar 2016

  Yoga instructor

  Teaching two yoga classes to the cross-fit members to help loosen body, gain strength and mobility.

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  The whidbey institute

  Feb 2016 - Nov 2016

  South whidbey school district farm and garden apprentice

  Worked at the school farm to support healthy vegetable growth, good sanitation practices, and healthy vegetable rotation.Planned and taught farm curriculum catered to grades 1-7. Working with the 3⁄4 acre vegetable behind the school, while implementing planting, maintaining and harvesting skills into each grade level. Learned how to farm in a maritime climate with use of row covers, hoop houses, green houses, light boxes and more.

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  Cultivate

  Nov 2016 - Jun 2017

  Snacc program coordinator

  Started the Student Nutrition and Culinary arts Curriculum (SNACC) program. The program taught children basic cooking skills and nutrition through cooking fresh vegetables grown in the school garden.Worked with whole, fresh vegetables the students will develop healthy cooking habits, kitchen skills and an expansive taste pallet. The classes met two times a month paired with two classes in the 3/4 acre farm adjacent to the school. Pared both of these curricula together will provide a comprehensive awareness of healthy food from seed to place.Purchased cooking materials and food supplies, developed recipes, fostered regular volunteer involvement with cooking classes. Created two week-long sessions for a summer camp program for elementary students hosting up to 12 students per session Show less

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  Wood stone corporation

  Aug 2017 - Nov 2019

  Test kitchen coordinator

  • Cultivated relationships with existing and prospective customers from single restaurant owners to executive chefs fromrestaurant chains, corporate headquarters and colleges and universities• Coordinated test-kitchen experiences, including research, goal planning, ingredient purchasing, facility tours and equipmentdemonstration• Trained users on breadth of capabilities, how to maximize food output, and how to efficiently operate Wood Stone equipment• Assisted with creation of new print and digital content to support sales and training programs• Chaired Wellbeing Committee to facilitate educational opportunities that teach employees how to find personal improvementin wellness through Financial, Nutritional, Physical and Mental health awareness Show less

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  Bellingham athletic club inc

  Nov 2017 - Nov 2019

  Working as a certified Spinning® instructor to teach weekly classes at the Bellingham Athletic club. Classes are designed with different workout profiles and music. Most classes are themed from Decades to particular artists and even music by genre. The main goal is to help riders increase strength, endurance and mental toughness as the continue riding both on the spin bike and outside. This power yoga class offers a Vinyasa style yoga, linking conscious breath and vigorous movement from one pose to the next. Set to fun upbeat music, the participants will build strength, flexibility and concentration while cleansing the body and calming the mind. Each class session ends with a full body relaxation posture - Savasana.

  • Spinning Instructor

    Dec 2018 - Nov 2019

  • Yoga Instructor

    Nov 2017 - Nov 2019
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  Hellofresh

  Mar 2020 - now

  Manage team of Culinary Assurance Leads who cross-test and retest recipes, providing valuable insights and adjustments to ensure success.Manage our Validation process that works with the Editorial team to ensure proper flow, language and efficiency with all recipes.Manage and implement a Retest process for the entire Green Chef Brand to update recipes based on customer based feedbackManage acquiring inventory across three brands, Hello Fresh, Green Chef and Every Plate, from three distribution centersCollaborate with Menu and Recipe Planning teams to meet COGS initiatives and goals.Work with Product Development team to test and launch new concepts on menu.Work closely with the Recipe Development team and provide data driven insight to product the best dishes possible. Show less

  • Senior Associate Editorial Projects

    Oct 2024 - now

  • Senior Associate, Product Innovation

    Feb 2022 - Oct 2024

  • Senior Associate, Culinary Operations

    Oct 2021 - Jan 2022

  • Culinary Assurance Supervisor

    Mar 2020 - Oct 2021