Fifteen years communication experience including client and donor mailing lists, files, and newsletters; new client recruitment; formatting, editing, and fact checking articles and abstracts; preparing for and running Advisory Board meetings; and preparing letters, guidelines, and manuals.

Program development includes two start up programs. These programs included systems development and management, skills training, life skills curriculum, and apprenticeship and job placement.

Computer skills include familiarity with both Windows and Mac environments, and the following programs: Word, Excel, Filemaker, and various e-mail and search software.

Copy Editing and formatting creation, review, proof reading and formatting of materials ranging from menus and brochures to systems and procedure manuals.

Foreign Languages : Portuguese, Spanish, some French and Italian.

PROFESSIONAL EXPERIENCE

TRAINER, WHOLE FOODS MARKET, SAN FRANCISCO, CA. Responsible for staff training in the bakery department of the world's largest retailer of natural and organic food with 117 stores nationwide. The San Francisco store has the highest national sales volume, with department sales at $ 30,000 per week. Implemented training systems for new hires and refined skills of staff already in place. 1997-98

FEASIBILITY STUDY, CAREERS THROUGH THE CULINARY ARTS PROGRAM (C-CAP), NORTHERN CALIFORNIA. Contacted the New York based parent program of this seven city culinary arts training program to asses their interest in Northern California. The program is designed to be implemented in inner city high school home economics departments to not only train students for jobs but to encourage and entice them to complete high school and seek further education. Researched viability of and implementation of the program in the San Francisco and Sacramento areas. Presented program to top level state education officials, established fund raising and advisory board contacts. 1997-1998

ADMINISTRATOR, KITCHEN WORKS, GREATER BOSTON FOOD BANK, BOSTON, MA. Researched and prepared abstracts for this pilot food service training program. Responsible for board development and communication, recruitment, applicant screening, administrative support, client services, development of internship sponsors and potential employer, fill-in instruction, and the design of record keeping procedures. Worked with a team to implement recipes and systems for food production. 1994-1995

PROJECT ASSISTANT, INTERIM DIRECTOR, SECOND HELPING, GREATER BOSTON FOOD BANK, BOSTON, MA. Management and daily operations of this prepared and perishable food rescue program. Program distributed over 500,000 pounds of food annually, utilizing a network of over 200 donors and 20 recipient agencies. Daily operations included the dispatch and routing of two refrigerated vehicles,, donor inquiries, agency requests, computerized record keeping, donor correspondence, vehicle maintenance, and quality control. Prepared monthly reports, marketing tools, and provided special events management. 1992-1994

PRESIDENT, FOOD & DESIGN CONSULTING, BOSTON, MA. Clients include Yankee Magazine (recipe testing) and Deborah Reich & Associates (NY). Work for DRA included assisting with installations at the New York Flower Show, public relations work with TV and print media, topiary seminars, and tabletop and garden topiary design and construction. 1986-1992

CATERING DIRECTOR, MILK STREET CAFE, BOSTON, MA. Responsible for all aspects of this $1.3 million corporate catering service, creating 3600 events and feeding 190,000 customers annually. Directed three delivery and production sites in greater Boston. Duties included marketing, production supervision, human resources management, and cost control. Produced monthly mailings and newsletters for 1400 member mailing list. Working within kosher dietary laws and with the restaurant's two chefs, new menus were written, tested, and put into use. 1989-1990

PREPARED FOODS AND CATERING MANAGER, BARSAMIAN'S, CAMBRIDGE, MA. Directed $1 million per year catering and corporate charge account service. Department accounted for 25% of total store sales. Departmental sales increased 16-18% during my tenure as manager. Human resources management, in store promotions, cost control, and media relations were all handled by department managers. 1987-1989

EDITORIAL ASSISTANT & INSTRUCTOR, STEVEN RAICHLEN, CAMBRIDGE, MA. Research, recipe writing, editing, and proof reading for this Miami-based food writer and teacher. Assisted in various instructional seminars in the Boston area and at Mr. Raichlen's New Hampshire cooking school, The Taste of the Mountains. Editorial projects included two books: A Celebration of the Seasons(Simon & Schuster, 1988) and Boston's Best Restaurants (Yankee Books, 1987). Provided editorial support for magazine and newspaper feature articles in publications such as Boston Magazine and the Boston Globe. Developed recipes to accompany seasonal chapters and ingredients. Formatted and tested recipes for books and articles, as well as for cooking classes and demonstrations. 1986-1987

CATERING SALES MANAGER , DEGUSTIBUS & THE CAMBRIDGE SCHOOL OF CULINARY ARTS, CAMBRIDGE, MA. Catering manager for $750,000 operation serving over 6,000 customers annually. Responsible for in-house sales, menu planning, and product development and research. Developed corporate menu and sales plan, system for tracking and recording inquiries for catering business and culinary school. Created promotional material and handled public relations for both businesses. 1985-1986

LOCATION MANAGER, CREATIVE GOURMETS, LTD., BOSTON, MA. Account manager responsible for all aspects of food service including budgeting and financial reporting. Hired, trained, and supervised a staff of up to 40 people. Institutional contracts included Harvard University and The Museum of Science. Assisted with the development of a company wide staff orientation and training program and manual. 1984-1985

PRESIDENT, VOTRE CUISINE, NEW YORK, NY. Owner and manager of this independent catering business. Specialized service working primarily with private customers. Served clients from across the country with events ranging from 10 to 150 people, creating individualized events in their homes. 1980-1984

EDUCATION

BROWN UNIVERSITY, PROVIDENCE, RI BA. International Relations and Portuguese and Brazilian Studies. 1984
LA VARENNE, PARIS, FRANCE. Intermediate course in French and Nouvelle cuisine. 1980
NATIONAL RESTAURANT ASSOCIATION, BOSTON, MA. Certificate course in food service sanitation. Received a score of 99/100 on the final examination. Certificate received April, 1993.

PROFESSIONAL AFFILIATIONS

CULINARY GUILD OF NEW ENGLAND. Member since 1986, newsletter editor and board member 1992-1994.
ROUNDTABLE FOR WOMEN IN THE FOOD SERVICE INDUSTRY, BOSTON CHAPTER. President of the local chapter of this national, volunteer-based organization from 1987-1988. Directed program planning and execution, membership mailings and communications, fund-raising, and membership outreach programs.
FRIENDS OF THE SCHLESINGER LIBRARY, RADCLIFFE COLLEGE. Member since 1990, served on the newsletter committee from 1991-1996.

WORKSHOPS AND PRESENTATIONS

1995 IACP ANNUAL CONFERENCE. Designed and led a workshop panel discussion on non-traditional approaches to hunger relief. Conference was attended by over 1200 food professionals from various disciplines, including journalists, chefs, and educators.

References available upon request.