Samples of my professional and volunteer work.

At Spark Spoon we believe everyone should have access to good food. So, our mission is simple. We support the growers, makers, and protectors as they become stronger businesses and entrepreneurs. We have been called use our experience in business, marketing, education and entrepreneurial spirit to further the Good Food Movement. And we answered the call. Enthusiastically!

I have always been inspired by those working to create a better world through food. I am currently collaborating with La Cocina VA, a non-profit organization in Northern Virginia that creates opportunity for unemployed members of the hispanic community through culinary job training and works to provide healthy meals to low-income members of their community at the same time. We are working to create a business plan for aggressive expansion to include economic development and entrepreneurial programs to further support their mission through catering services and incubator kitchen. 

As part of the No Kid Hungry campaign to end childhood hunger in America, Share Our Strength's Cooking Matters teaches participants to shop smarter, use nutrition information to make healthier choices and cook delicious, affordable meals. Founded in 1993, Cooking Matters and thousands of volunteer instructors have helped more than 265,000 low-income families in communities across the country learn how to eat better for less.

As a volunteer Cooking Matters Culinary Instructor with the Lowcountry Food Bank in Charleston, SC, I teach hands-on cooking courses for low-income families (both parents and kids) with a nutrition educator that cover meal preparation, grocery shopping, food budgeting and nutrition. The best part... sitting down with the families to share  the delicious healthy meals we create and seeing how proud of what they made and learned. 

Collaborating with an incredible team, I created the cocktail recipes and menus for several new Whole Foods Market stores that opened with full bars in the Mid Atlantic region, summer 2015. During this time I also lead the creation of an operations manual and training materials for the bar program as well as trained the opening teams. Who doesn't love having a craft cocktail with local spirits while doing their grocery shopping? 

With "A Kitchen Inspired" on we shared current and up and coming ingredients, products, cooking techniques and causes that were inspiring our own kitchens. Click the link below to read.  

Leading a team to open a restaurant is an incredible experience. At the Whole Foods Market store in Dublin, Ohio we created The Local, a gastropub inside a grocery store with a focus on local sustainable food and beverage.