I like seeing the vision on the bench being realized in the plant.
I was born and raised in Alaska, through the dark winters and endless summers, and I’m proud to call Eagle River my hometown (20 minutes north of Anchorage). I was very fortunate to have spent my undergraduate years in Idaho and my graduate years in Maryland, and am happy to now call the scenic Pacific Northwest home.
What Inspires Me:
I’m inquisitive by nature and like to experiment to see how things work so my inspiration comes from the constant learning that takes place on the bench.
Guiltiest Food Pleasure:
My guilty pleasure is tortilla chips smothered in creamy nacho cheese sauce. Unsatisfied with the artificial ingredients in traditional "cheezy" sauce, I started experimenting with sodium citrate which helps emulsify the oils in cheese for a smooth and creamy texture. Now I create my own super creamy sauce at home using local Tillamook cheddar cheese and roasted green chilis and Southwest spices with a little sodium citrate for a guilt-free, delicious snack.
Areas of Specialization:
I have a wide range of experience including dried meat snacks, fresh & smoked sausage, fresh pasta (cut and filled), refrigerated entrees, sauces, dips, salsas, spreads, hard candy, crackers and cookies. I bring years of experience in process improvement, systems development & improvement. I serve as our education chairman and am responsible for keeping the team's collective saw sharpened. My goal is to ensure we're always on top of our game, gleaning the latest industry news, theory and techniques.
When I'm Not on the Bench:
Outside of work, I enjoy spending time with my family, including cooking meals like gumbo and an annual seafood extravaganza with friends. I coach my daughters' soccer teams and have become quite the accomplished home brewer over the years.
- Master of Science, Food Science - University of Maryland
- Bachelor of Science, Food Science - University of Idaho