There is a unique culture of true collaboration and learning from each other that I haven't seen anywhere else. Our team has a variety of diverse backgrounds and experiences that allows us to lean on each other for various perspectives, insights, and exploration on different projects.
My hometown is Plymouth, Wisconsin.
What Inspires Me:
With more consumers focused on climate change and an interest for more plant-based products, I'm inspired by brand launches in this space in recent years. From meat to seafood to new product formats with more available vegetables, it's amazing to be in the room with innovative technologies and ingredients that emerged to achieve superior texture and flavor of traditional products in this category. I can't wait to see where this category goes and to be a part of a company that is helping to support this growing consumer need.
Guiltiest Food Pleasure:
Cheese! Growing up in Wisconsin and having family in the cheese industry, I was exposed early to many varieties, textures, and flavors. A fond childhood memory is eating fresh, warm cheese curds straight from the production line. I will never say no to any type of cheese, but my favorites are aged gouda, asiago, or parmesan.
Areas of Specialization:
I have over fifteen years of experience in Product Development and Culinary Science, specializing in translating products from benchtop to commercialization in a variety of product categories including Beverage, Confectionary, Baking, Snacks, and Foodservice Operations, as well as plant-based applications. I also have experience leading Product Development and Culinary teams through rapid prototype development, sensory, and scale-up to meet key project objectives for customers and consumers.
When I'm Not on the Bench:
I'm spending time outdoors with my husband and two daughters, rain, or shine! (The Seattle Way.) We love to hike the surrounding trails, enjoy the many parks in Seattle, tending to our backyard garden, or enjoying a nice cup of coffee on the patio of our favorite coffee shop. I also love to experiment with new recipes and flavor combinations, and I've recently taken up baking as a hobby, which has been a hit around my household.
- Bachelor of Science, Food Science - University of Wisconsin-Madison
- Accelerated Culinary Arts Certificate- Culinary Institute of America, St. Helena, California