Creative Consulting
With a wide variety of experience, I excel at writing practical curriculum for diverse populations, helping organizations refine goals and develop plans for successful implementation, and streamline recipe testing to make nourishing and delicious food.
Food Education
Garden to Table Teacher, Redwood Day School, Oakland, CA
August 2021 to present
Develop, execute, and assess daily garden and cooking curriculum for 450 K-8 students including lessons on astronaut food, the Three Sisters, and rice around the world
Develop, execute, and assess year long 8th grade Advanced Topic course: Food and Gender
Spearhead campus-wide body positivity action
Participate on special committees: Schedule Committee, Health and Wellness Working Group, Lower School Advisory Committee
Supervise yard duty daily
Winter Farm Camp Counselor, Urban Adamah, Berkeley, CA
November 2020 to December 2020
Co-teach 8 students ages 5-8 for 5 week outdoor farm camp
Develop and execute land-based curriculum
Education Assistant, CUESA (Center for Urban Education about Sustainable Agriculture), San Francisco, CA
August 2019 to March 2020
Lead two, 45 minute cooking demonstrations with prominent area chefs for 50+ members of public
Manage and recruit 10 volunteers weekly in outdoor kitchen to support chef demonstration
Recruit chef participants for weekly free demonstration programing at Ferry Building Farmers Market
Adjunct Lecturer, Department of Natural Sciences, Hostos Community College, New York, NY
January 2019 to June 2019
Teach “Introduction to Food Studies”
Adjunct Lecturer, Department of Hospitality Management, New York City College of Technology, New York, NY
January 2019 to June 2019
Teach “Nutrition for Food Service Professionals”
Multicultural Nutrition Education Advisory Board Member, CarrotNewYork, USDA Food and Nutrition Services, New York, NY
January 2018 to June 2019
Advise on cooking and nutrition curriculum for distribution to Child and Adult Care Food Program (CACFP) classrooms nationwide
Consult with special focus on recipe accuracy and cultural context in Europe and India
Pure Food Kids Workshop Instructor, The Beecher's Foundation, New York, NY
March 2017 to June 2019
Teach 2.5 hour nutrition and cooking classes for 35 5th grade students in all five boroughs of New York
Independently learn and execute all aspects of workshops including shopping, teaching and data collection
Non Profit Managment
Education Consultant, Brick House Pantry, Fresh Start Initiative, New York, NY
October 2017 to December 2021
Develop and refine organization goals, mission, and vision
Design curriculum for 5 after school cooking courses, ages 5-22, including early childhood, summer camp, and pre-professional
Develop and implement instructor training for staff of 10
Development and Events Intern, MAD Feed, Copenhagen, Denmark
January 2017 to September 2017
Planed, implemented, and assessed community foraging festival attended by 2,000: the VILD MAD Festival
Recruited and managed 110 volunteers over three days for VILD MAD Festival
Acted as day-of coordinator for festival volunteers, special guests, and community stakeholders
Researched, designed, and implemented new substantial giving initiative: The MAD Prize
Development Volunteer, Museum of Food and Drink, Brooklyn, NY
August 2016 to December 2016
Assist with all fundraising events and promotion including Kickstarter
Manage Salesforce donor database including Vertical Integration
Retail Supervisor, Hot Bread Kitchen, New York, NY
August 2015 to November 2015
Prepare bread and small menu for customers at Almacen retail location
Act as receptionist and secretary for main office
Cooking and Baking
Freelance Cook and Meal Planner, Click Here for Details and Inquiries, Oakland, CA
March 2020 to present
Develop weekly meal plans for any diet and budget
Cater events for 10-100 people
View photos here!
Catering Cook, Mamacitas Cafe & Catering, Oakland, CA
August 2019 to March 2020
Cook breakfast, lunch, and dinner events for 30-400 people
Test Kitchen Cook, Purple Kale Kitchenworks, New York, NY
April 2016 to December 2016
Evaluated and tested recipe efficacy for upcoming cookbook
Wrote, edited, and organized over 300 recipes with small team
Designed efficient recipe testing process to limit possible sources of error
Apprentice, Gâté Comme des Filles Chocolats, Oakland, CA
November 2014 to February 2015
Assisted in all chocolate-making processes including tempering, dipping, decorating and packaging
Streamlined pop-up shops and sales events
Cook and Barista, Guerrilla Cafe, Berkeley, CA
March 2015 to August 2015
Cooked breakfast and lunch daily at 40 seat cafe
Trained in Blue Bottle barista techniques