Food, Wellness and Sustainability

Margaret Rodriguez

Calle Ignacio Merino *** Apt *01 Miraflores Lima, Peru (51-946-***-***/ 850-***-**** *************@*****.*** (Willing to relocate on my own expenses)

Objective

Enthusiastic and experienced culinary professional eager to bring passion for food, sustainability and education into an everyday experience. More than 10 years guiding students and professionals at national and international multi- level education to interact with food, cooking, and wellness in a safe and sustainable way. A strong leadership vocation in Eco-Gastronomy, healthy eating, edible gardens and food waste prevention. Fluent in English and Spanish (US Citizen). Basic Knowledge in Italian and French.

MA GLOBAL SUSTAINABILITY AUGUST 2016- MAY 2018 UNIVERSITY OF SOUTH FLORIDA TAMPA, FLORIDA

Majors: Food sustainability & Security

AA CULINARY ARTS JULY 2003 LE CORDON BLEU IN LIMA, PERU

Major: Pastry Arts

BA HUMANITIES DECEMBER 1992 UNIVERSITY OF PUERTO RICO IN RIO PIEDRAS, PR

Major: Interdisciplinary

NATURAL CHEF AND NUTRITION CONSULTANT CERTIFICATION MARCH 2009 & NOVEMBER 2015 BAUMAN COLLEGE BOULDER, CO AND ONLINE

Skills & Abilities

MANAGEMENT

Planned, coordinated and executed culinary functions and events as a Chef Manager for the University of Piura.

Supervised, developed and coordinated undergraduate courses, non-curriculum culinary programs and students intern program. Implemented and managed a budget & low-cost, high-efficient purchasing and safety procedures for all culinary programs as a Chef Manager

COMMUNICATION

Elaborated Food and Nutrition educational materials and workshops. Guest Chef TV Host in Nutrition and Culinary Programs regarding Healthy Eating and Cooking

Developed training classes and intensive courses for students and professionals related to improve professional services to culinary, hospitality and business administration management.

LEADERSHIP

Developed and implemented first English courses in food, hospitality and business administration programs for The University of Piura in Lima, Peru.

Played key role in preparing and presenting a successful outsourcing program for the University of Piura in “How to improve the quality of the hospitality service in Peru” in association with AHORA-Lambayeque.

Relevant Experience

RESEARCH ASSISTANT & PROJECT MANAGER UNIVERSITY OF SOUTH FLORIDA PATEL COLLEGE OF GLOBAL SUSTAINABILITY JULY 2017- TO PRESENT

As part of "The Food Resource Research and Development Program” at Patel College, directed, supervised and developed a mobile technology to reduce food waste, improve healthy eating and cooking under Innovation- Corps and NSF program. Currently under patent registration by USF Research & Innovation.

Organized and developed a team of USF students to research, collect data and analyze main food challenges at household level to find viable technologies to reduce and prevent food waste.

FOOD SYSTEMS INTERN UF/IFAS PINELLAS COUNTY SEPT 2017- TO JANUARY 2018

Researched and developed Urban Food System applications through the tri-county Tampa Bay area.

Developed a training manual, under the coordination and supervision of Leading Health, LCC, to support food advocacy for Tampa Bay Network to End Hunger (TBNEH).

Participated and supported the policy committee and the adequate meal time project at schools.

NATIONAL SCHOOL LUNCH PROGRAM SPECIALIST HENRY & RILLA WHITE YOUTH FOUNDATION OCT 2014- MAY 2016

Analyzed reports and supervised that each kitchen manager complied with the legal protocols and policies at 26 facilities in the state of Florida

Reviewed and reinforced food compliances of the National School Lunch Program (NSLP)

Monitored and supervised programs, management skills, concepts and resources related to food and nutrition

CHEF INSTRUCTOR SUR LA TABLE TAMPA, FL NOVEMBER 2015 – JUNE 2016

UNIVERSIDAD DE PIURA LIMA CAMPUS 2009, 2010, 2013 – JULY 2014

UNIVERSIDAD SAN IGNACIO DE LOYOLA LIMA, PERU 2010 AND 2013

NESTLE PERU 2004 – 2006

Developed curriculum, recipes, and taught classes in Healthy Cooking (non-gluten, non-dairy, Therapeutic cuisines, and raw food), Food Science, Catering Management, Pastry, International Cuisine, Nutrition, and Culinary Nutrition

Developed and implemented first bilingual courses in food, hospitality, and business administration programs for educational organizations in Lima, Peru

BILINGUAL HEALTH INSTRUCTOR KAISER PERMANENTE SACRAMENTO, CA MAY 2011- DECEMBER 2012

Conducted health education classes and webinars for the division of Corporate Wellness in concepts, resources and tools related to Health, Nutrition, lifestyle Management.

Provided individual coaching and counseling as needed, assessed needs of class participants & modifies class content or teaching methods to meet those needs.

CHEF MANAGER AND PROFESSOR UNIVERSIDAD DE PIURA CAMPUS LIMA JULY 2005 – DECEMBER 2010

Developed and coordinated workshops regular and extension classes, implemented, and supervised a low-cost, high-efficient purchasing procedures for all culinary programs

Taught Housekeeping Management, Guest Services, and Hospitality Services for the Hospitality Management Concentration

Worked directly with the hospitality management coordinator developing new courses for the study program.

FOREIGN LANGUAGE TEACHER STAMFORD CT, PEMBROKE PINES FL, RIVERDALE MD JULY 1998 – DEC 2000

HUMAN RESOURCES ADM ASSITANT DOUBLETREE HOTEL PENTAGON CITY, VA DECEMBER 1997 – JULY 1998

TRAINER AND OPENING CREW/LEAD HOURLY/LINE CHEVYS MEXICAN RESTAURANT IN FL AND VA, USA AUGUST 1995 – MAY 1997

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