Chef Cyndie A. Story, PhD, RD

P.O. Box *** Telephone: 270-***-****

Scottsville, KY 42164 Mobile: 904-***-****

Email: abo9na@r.postjobfree.com

EDUCATION

PhD, Foodservice and Lodging Management, Iowa State University, 2008

AA, Culinary Arts, Art Institute of Atlanta, 2001

MEd, University of Georgia, 1993

Augusta Area Dietetic Internship, 50-week Generalist Internship, 1988

BS, Dietetics and Institutional Management, University of Georgia, 1987

PROFESSIONAL EXPERIENCE

President, Culinary Solution Centers, LLC., Scottsville, KY (6 yrs)

Area Supervisor of Training, Fulton County Schools, Atlanta, GA (2 yrs)

Dir. of Operations, Atlanta Public Schools, ARAMARK Corporation, Atlanta, GA (1 yr)

Food and Nutrition Svcs. Supervisor, Cobb County School System, Marietta, GA (6 yrs)

Consultant, FoodSense, Woodstock, GA (1 yr)

Director of Food Services, Pike County School System, Zebulon, GA (3 yrs)

PROFESSIONAL AFFILIATIONS

American Dietetic Association

American School Nutrition Association

Georgia School Nutrition Association

PROFESSIONAL ACTIVITIES

- Independent consultant and chef instructor for foodservice organizations on various topics

including hot and cold food production, food presentation, knife skills, kitchen safety and

manager training courses

- Conducts numerous hands-on and demonstration style quantity food production classes, as

well as food safety and HACCP training sessions for school foodservice organizations

- Writer and producer of Food Safety Orientation for New Employees 1 hour training DVD,

employee and supervisor training guide

- Author of The Produce Manual: For healthy school meals, and Five Star Foods; fresh fruit

and vegetable training manuals for school foodservice organizations

- Responsible for the training and continuing education of seventy-five (75) school foodservice

managers, fifteen (15) managers-in-training and over six hundred (600) foodservice

assistants in a school district with seventy-five (75) kitchens

- Developed and implemented a training concept, and directly responsible for a training

kitchen for managers-in-training to learn all aspects of school foodservice. The training

kitchen produced over 1200 meals per day. Responsible for all aspects, including budgeting

and procurement for catered services provided by school nutrition s SNP Caterers and the

training department

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Worked extensively on streamlining processes for menus, forecasting, ordering, and

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inventory

Implemented a nutrition education program that included classroom education for levels K-

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12, nutritionally analyzed recipes and a monthly newsletter for parents, students and staff

PUBLICATIONS

Story, C., Sneed, J., Oakley, C.B., & Stretch, T. (2007). Emergency preparedness needs

assessment of centralized school foodservice and warehousing operations. Journal of the

American Dietetic Association, 107, 2100-2104.

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