Assistant Management

Education

New Mexico State University, Las Cruces, August 2011 – May 2015

Bachelor of Science, Food Technology, GPA 3.4/4.0

New Mexico State University Crimson Scholar, 2011- 2013

New Mexico Regents Scholarship, 2011 – 2015

Undergrad Research Experience

Developed experimental design and procedure for extracting and spray drying cotton seed meal protein.

Investigated use of avocado as a substitute for hydrogenated vegetable oil in baked goods.

Evaluated commercial sports drinks and consumer brand olive oils to identify "black market" brands.

Tested coloring methods and used spectrometer and statistical analyses to demonstrate that it is possible to reproduce original product colors with incomplete recipes.

Undergrad Product Development

Aces in the Hole Foods

oProduct development of foods to be sold in student store. (Includes 100 flavors of Gelato and sorbets, instant hot coco, brownie mix, all purpose quick bread mix.)

oProduction and packaging of all developed products

oLearned and complied with all state regulations

o Made operational plans

Food Science Classes

oAlternative Fat in Cookies (chocolate chip cookies made with coconut oil, avocados, and butter) market and sensory testing were done on these cookies.

oPear chips, developed a caramel recipe to give pears a candy coating, making a frozen sweet summer treat

oBeer production, Produced and Bottled porter, ales, stouts and, lagers.

oSpray dried extracted cotton seed meal protein, this powdered protein has been going through experiments to produce a vegetable based protein powder supplement.

Laboratory Skills

Viscosity, moisture, density, pH, temperature, color, conductivity.

UV/ VIS spectroscopy for detection of proteins.

Data analysis of primary metabolites (organic acids, amino acids, sugars).

Data management using Microsoft Excel.

Consumer sensory evaluations with trained and untrained panels.

Work Experience

Southwest Cheese Company, Clovis New Mexico, May – July 2014

Laboratory work included denaturing protein using heat, bacteria, and acid.

Collected microorganism samples. Managed data by day, species of bacteria, positives vs. negative, count, and equipment surface.

Conducted internal audits to identify bacterial hazards plant-wide.

Presented findings and recommendations to management.

Helped develop HACCP plans to address bacteria, foodborne illness, hygiene, sanitation, time and temperature controls, foreign materials.

Received training in plant operations, safety, and quality assurance.

Crimson Creations, NMSU, August 2014 – May 2015

Participated in student-managed Gelato Store on campus.

Developed recipes, purchased ingredients, made and sold food products.

Researched and developed new food products including gelatos, hot chocolates, quick breads, and pies.

Produced large quantities for sale on campus and off campus.

Involved in all aspects of kitchen and store management.

Aces In the Hole Foods, NMSU, August 2014- May 2015

Developed gelato recipes such as Blood orange Sorbet, Chocolate hazelnut gelato, Samoa gelato, pecan pie gelato

Developed Operational plans that followed NMED regulations along with our HACPP plan

Constructed an ingredient price tracking system that updates wholesale prices to make sure a profit is being made.

Personally developed an all-purpose quick bread mix that can be used to make muffins, pancakes, waffles, biscuits, even pizza crust

Double Eagle, Old Mesilla New Mexico, Aug 2013 – May 2014

Assistant cook, worked night shift at a 4 star restaurant.

Prepared salads, desserts, helped with all aspects.

Worked efficiently, under pressure, with a large team.

Recognized for reliability, productivity, and team work.

Leadership and Community

NMSU Dance Sport Team (2012 - 2015)

Assistant Softball Coach (2011 - 2012)

Soup Kitchen Volunteer (2012 - 2015)

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