Sales Development

Wayne D. Philen

**** *.*. **** ******

Portland, Or. 97202

503-***-**** Direct, 503-***-**** Cell, 503. 788.5916 Fax

abh2xb@r.postjobfree.com

CAREER OBJECTIVE:

To secure a responsible and challenging position, which utilizes

expertise in creative food research and new product development,

proprietary signature menu items and concepts of value added products

domestic and international; Development of Natural Food Product

Preservatives for food and beverages resulting in extended shelf life

and overall food safety.

Particularly interested in the position of Culinary Research and Product

Development, Culinology, Sales, Marketing and Promotion of food products

to the wholesale, retail and consumer markets. Project /process

management through education, training and research of food products.

Being involved in the commercialization process of marketable food and

equipment.

SUMMARY OF QUALIFICATIONS:

Expertise in all segments of food service procedures and equipment; on-

line service; presenting regional, haute', international and signature

cuisine; garde manger, baking and pantry; Idea generation, protocept

generation, prototype development, process development and scale up.

Commercialization support, sales, marketing, media ad writing,

ingredient development, substitutions, line extensions and sub lines.

Product-process, cost efficiencies, product and menu quality

improvement. Regional, national and international sensory flavor

matching; Product research, development, marketing and placement of

value added Pacific Northwest food products Locally, Nationwide and

Internationally in Russia, Japan and South Korea. Conduct tastings and

cuttings for national and international corporate and franchise groups.

Development of training workshops and culinary clinics to provide a

comfort level for franchise, retail, wholesale and consumer food groups.

Development of profitable application solutions. Industry related

training to increase standards of proper food handling and presentation.

Food safety and sanitation, Serve Safe, HACCP, TQM, GMP, SOP, USDA, FDA,

QA and QC programs. Corporate and local inspection sanitary rules and

regulations; Public and group speaking, culinary presentations, trade

show and seminar production; Food styling and show plate capabilities

with food photography for commercial and training materials. Strong

center of the plate development and marketing to consumer and commercial

groups. Excellent creative and analytical skills; ACF Research Chefs

Association, Culinologist RCA, C.E.C

SELECTED ACHIEVEMENTS:

Recipe Development Awards from Oak Knoll Winery; Honors for the best-

attended and most interesting Cooking Shows utilizing Oregon Wines and

Food Products, Product development for Oregon Department of Agriculture,

Nationally and Internationally for the Pacific Rim countries. Product

and recipe development for the National Livestock and Meat Board; Beef,

Pork and Lamb "Beef It's what's for Dinner" Northwest Fish and Seafood

Development for International buying groups in Japan, South Korea,

Russia and the entire Pacific Rim; Program and recipe development for

Oregon Department of Agriculture, Oregon Food Innovation Center,

Turbochef Oven Technologies, (Impingement, High Speed Cooking) My

programs and developments are used at Starbucks, Subway, Organics To Go,

Izzy's, Pizza Hut, Papa Murphy's Pizza, Taco Time, Taco del mar, QSR's,

Chain Groups, Casinos, Schools and Universities, Hospitals, Airports,

Recreational Centers, Country and Spa Clubs.

EDUCATION:

NORTHWESTERN STATE UNIVERSITY, Natchitoches, La.

Bachelor's Degree Business, Sociology, Public Speaking and Communication

Technology.

LOUISIANA STATE UNIVERSITY, Baton Rouge, La.

Continuing Education in Business Management Marketing, Professional Sales

and Marketing.

HORST MAGER CULINARY INSTITUTE. (Western Culinary Institute.) Le Cordon

Bleu France, Portland, Oregon

Honors roll graduate and medals recipient. Curriculum included food

technology, business management; dining room procedures; kitchen on line

entrees, regional and international, cold kitchen, pantry, food safety and

sanitation. Classic French Cuisine, ACF certification with Honors. Gold and

Silver medals, C.E.C., Research Chefs Association, RCA,

EXPERIENCE:

Garden Chef Paul Wenner company the originator of the "Garden Burger" (2009

to Present) Consultant R & D Chef of his, "Taste of the World", Garden Bar

vegetarian food bars. I developed a series of world wide flavors and

textures to provide true regional culinary experience into each Garden bar.

The project is now into production and marketing.

Cool Frootz LLC, Florida, Portland, Oregon (2006 to Present)

Chef Consultant of Research and Product Development, Sales and Marketing of

the all natural fruit and vegetable products; No Dairy or added Sugar. The

all natural fruit and vegetables have vivid colors and flavors with the

consistency of soft serve ice cream.

RAIN SWEET FRUITS AND VEGETABLES INC., Salem, Or. (2005 to 2006)

National Food Service Sales Manager, National and International Food

Service Sales Manager; In charge of new product development and value added

product sales. Working with national and international customers to improve

and innovate new menu items; Development of Natural, Organic, Nutrafoods

and development / placement of locally grown, nutritious, fruit and

vegetable antioxidant products for nationwide food systems; Research and

Product Development of Cool Frootz / Froozer frozen fruit products for

National and International expansion.

OREGON FOOD INNOVATION CENTER,

Experiment Station; (2004 to 2006) Department of Agriculture Portland, Or.

Executive Research and Development Chef, Product Development Chef in charge

of New Idea, Protocept, and Prototype/Bench Top Generation. New project

development, sales and marketing for marketable products into the consumer

system both national and international. Other duties included research that

focuses on practical problems, finding solutions that make the difference

between profit and loss for the Oregon Department of Agriculture / West

Coast States, WUSADA, National and International trade, Oregon food

processors, Oregon/Washington/California/Alaska Fish and Seafood industry,

distributors and the restaurant /food service industry. I developed

hundreds of products for both national and international groups. Board

Member of the Oregon Food Innovation Center, Portland, Oregon.

Corporate Chef, Turbochef Technologies, Texas (2004 to 2006) (Impingement,

High Speed Cooking) R & D, program and product / Recipe and menu

development national and international programs. / Turbo Chef Technologies.

I developed algorithms and menu development for Izzy's, Subway, Starbucks,

Tulley's, Taco Time, Taco Del Mar, Organics to Go, Hotels, Hospitals,

Airports, Bakeries, School Food Systems, Amusement Parks, Restaurants,

individually owned and chain groups

LE CORDON BLEU CULINARY / WESTERN CULINARY INSTITUTE, Portland, Or.

(2003 to 2004)

Chef Instructor, Program Development - Flavors and Seasonings of the World.

Instruction in an intensive study of the ingredients flavors and taste

specific to Regional and ethnic cuisine from around the world; Food history

and its evolution of correct utilization of various herbs, spices and food

product development indigenous to geographic areas;

Introduction and use of the fifth element of flavor, Umami;

Instruction in kitchen safety, food safety and sanitation.

PAPA MURPHY'S PIZZA INTERNATIONAL, Vancouver, Washington (1999 to 2003)

Corporate Chef, Research and Product Development, Quality Assurance and

Control Manager Responsible for all phases of product development,

reformulations, line and sub line extensions, concept development from

bench top to scale up. Sensory evaluations, Food vendor and supplier

approvals for 1140 + store $ 800 + Million dollar system; Process, product

development and training development resulting in Pizza Chain of the Year,

2003, 04, 05, 06, 07, 08, 09, 10 by Pizza Today Magazine, Best Pizza Chain

in America by R & I magazine, based on my product developments. Marketing

support and commercial writing for TV ads and product introduction to

franchise groups. Provide technical counsel to legal, marketing, operations

and senior management.

SYSCO, Corporation; Houston, Texas, Portland, Oregon (1998 to 1999)

Quality Assurance and Control Technologist, Protein Product Specialist,

Fresh Meat Products. Initiate Q/A, Q/C programs and inspection/audit

procedures in compliance with corporate specifications. Product and

packaging evaluations on fresh and portion controlled products. Plant

audits of suppliers, Sensory and Biological evaluations daily. Ensure

placement and compliance of Q/A, Q/C, TQM, HACCP, USDA/FDA and SYSCO

Corporate Regulations.

ISHIYAMA INTERNATIONAL Tokyo, Japan; Portland, Or. (1995 to 1998)

Senior Vice-President, Product Development and Marketing; Development and

placement of specialized value added Seafood, Meat and Sausage products;

National and International product placement throughout the Pacific Rim

OREGON BEEF INDUSTRY. Chicago, Ill.; Portland, Or. (1989 to 1995)

Executive Program Director-Executive Chef of Wholesale/Retail/Food Service

Meat Marketing and Promotion; Value Added Product Development of underused

portions of the carcass, Develop and Produce Culinary shows, menu/recipe

concepts and product specific applications using Pacific Northwest

Products. (Oregon Artisan Beer with meat and seafood products) Training,

Marketing, Program and ad development for the "BEEF IT'S WHATS FOR DINNER"

nationwide commercial, recipe / media blitz; Education of National and

Statewide beef, pork and lamb industry to all major Retail, Wholesale and

Food Service groups in the Northwest and Central U.S. My developed

marketing programs and food product developments were implemented and

rolled out nation wide.

References Available upon Request

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