Jeffrey Alan Burke

**** ***** **. ** *******, WA 98020 425-***-****

abmkt3@r.postjobfree.com

Graduate, Culinary Institute of America, Hyde Park, N.Y.

Inventive, trend-savvy, multi-cultural culinary executive employing

profitable and pragmatic, manufacturing, Q/A, marketing, nutrition, food

science technologies, business strategies and methodologies. New/existing

business growth and transition expert with extensive startup and physical

relocation experience.

Technical food product research and formulations (proteins, organic,

nutritional formats) and process flow/commercialization for manufacturers,

retail grocery, chain restaurants. National internet grocery concept

development and rollout. Ideations, sensory evaluations, focus group

coordination.

Sensory Foods, LLC - Edmonds, WA

2007-Present

Principal

Private contractor and consultant for manufacturing and foodservice

industries providing comprehensive food product commercialization and

project management:

. Organic/retail protein ideations/development/line extensions for

manufacturing (sausage/whole muscle poultry)

. New franchise operations and menu startup; health and diabetic food

product development

. Wet and dry deli salad optimization, development/shelf-life/packaging

(grocery/retail)

. Low-fat/carb/functional ingredient bakery product

formulations/development, nutrition-specific labeling and claims

StockPot, Inc. / Campbell Corp. (USDA) - Everett, WA

2004-2007

Manager of Research and Development/Research Chef

Upgraded and refined business operating methods and managed Stockpots'

campus relocation through an unprecedented growth transition, with a 43%

volume gain over prior fiscal year:

. Initial staff of nine direct reports including regulatory/labeling,

culinary, technical product development

. Key project manager/liaison for Safeway Corporation, Stockpots' primary

volume customer

. Directed culinary concepts formulation for Signature Caf and Eating

Right chilled programs; ingredients, costs, labeling, claims and

nutritional optimizations; process flow, manufacturing and post-

commercialization maintenance resulting in extraordinary fiscal

contributions

Heller Seasonings, Inc. - Chicago, Illinois

2002-2003

Director of Culinary Development /Corporate Chef

Initiated the technical culinary department for this 110-year-old protein,

snack/sauce dry seasoning company. Initiatives included culinary

center/pilot plant design, installation, staffing and departmental

structure:

. Strategic alignment with Heller Corporate, technologists and sales force,

the department focus developed multi-lateral relationships with

industrial manufacturers for fast casual and QSR national chain

restaurants, targeting Applebee's, Ruby Tuesday's, TGI Friday's, Burger

King, Ground Round, California Pizza Kitchen, others

. Department functioned as bridge between business-relevant gold standard

food products and functional formulations, manufacturing and packaging

technologies, micro/shelf life and targeted price-points

. Concept ideation, presentations and sales to Heinz, Emmpak Foods, Cargill

Foods, Paramount, Quantum Foods, Stampede Meats, Ruiz Foods, others

Specialty Meat Group, Inc. (USDA) - Bloomfield, Connecticut

2001-2002

Director of Culinary Development

Parent company to Nathan's Famous, Mickelberry's, Fischer, Field, Scott

Petersen, Mosey's whole-muscle and restructured/cured meat products:

. Designed a technical culinary development and test kitchen/pilot plant

facility at the manufacturing facility

. Project management for "Dinner's Ready", varied protein, value-added

retail entree products utilizing functional ingredients for thru-put,

flavors, yield optimization, brine/vacuum tumbles/injection systems

Webvan Group, Inc. - Foster City, California

1999-2001

Corporate Chef for Research and Development

Technical culinary leader and commercializer for the prepared foods

division of this San Francisco-based national internet grocery and B-to-B

company:

. Concept-through-production conversion manager for HMR, including; sensory

advisor, ingredient specification and raw-cooked chemical

interaction/functionality, production/handling, training and operations

documentation, digital imaging, text content style guide and menu-

management software implementation (Cbord)

. GMPs, HACCP standards, shelf-life and micro-testing coordinator and

trainer

. Packaging /systems development. Labeling content and heating instructions

. National retail sushi program installation and management

. National vendor programs and accreditation for outsourced SKUs. San

Francisco/Chicago/Atlanta locations opened, each over 350,000 square feet

Townsend Culinary, Inc. (USDA) - Laurel, MD

1996-1999

Research and Development Manager

Creative force for profitable retail and foodservice food items, including

kettle-based (soups, sauces, sides), further-processed protein (vacuum-

tumbled, sous-vide, impingement), fresh and frozen home meal replacements

and baked goods.

. Management of ingredient and nutritional declarations, USDA guidelines,

QA/QC issues. Competitor product duplications

. Freeze/thaw stability, microbial and shelf life concerns. Packaging,

costing and pricing

. Product merchandising, technical presentations and client instruction

. Customers included: Au Bon Pain, St. Louis Bread Co., Applebee's,

Honeybaked Ham Co., Marriott Corp., A&W Corp., Steak and Shake, Italian

Oven, Delta Airlines, Buffalo Cafes, Ryan's Steakhouses, Tanner's

Restaurants, Church's, King's Markets

Prior to 1996

Executive/Corporate Chef positions for fine-dining hotel and private clubs

start-up (The Elkridge Club-MD, The Rocky Mountain Club-CO), multi-unit

restaurant chain development, test kitchen and start-up (Schwan Food

Company, Marshall, Minn.) and multiple sophisticated restaurant start-ups.

Marketing Associate, Sysco, Corp., Denver, Colorado. Owner, Drive-Thru

Donut, Inc., Littleton, CO

Education

The Culinary Institute of America Hyde Park, NY AOS

St. Mary's College of Maryland St. Mary's City, MD

Psychology/Sociology

-Developmental Dimensions International Program, Intensive Management,

Washington, DC

-Meat Science 301-University of Kentucky

-Nutrition-Consumer Arts and Sciences-College of San Mateo

-American Association of Cereal Chemists- Low Calorie Food Product

Development-Orlando, Florida

Professional Addendum

. CSPI sponsored television special, 'Food Fun for Kids'-technical food

consultant

. Instructor for Montgomery County public school children's cooking

classes

. Member-Organic Consumers Association, Research Chefs Association,

Institute of Food Technologists

. Multiple NRA, Pike's Peak Chef Association food competition awards

. Management by Agreement-3 day seminar by noted financier, Marshall

Thurber, Vail, Colorado

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