Bio
As a culinary consultant, I create recipes for national brand companies including Dreyer's, Haagen-Dazs, Driscoll's and Sun-Maid Growers. My approach is "reality recipes for real cooks" - easily achievable recipes, designed to encourage trial and repeat product purchase.With attention to current trends and consumer appeal, my recipes are trendy, yet not too edgy. I strive for intriguing, without being too unfamiliar or intimidating, and healthful when appropriate to the product or promotion. Every project is a challenge I can't wait to resolve, tailoring my clients' needs with originality and suitability to the marketing objective. Here are a few examples:
Walnuts are typically used in baked goods, but with the current research about walnuts as a source of healthy omega 3 fatty acids, The California Walnut Board wanted more recipes for other meal segments. Traditional meatloaf up-dated with walnuts and peach salsa glaze is a new version of a timeless recipe.{http://www.walnuts.org/meatloaf} In another savory application, I made gremolata with walnuts, lemon zest and garlic, a versatile and healthful addition to meats, fish or vegetables. {www.walnuts.org/gremolata}
When Haagen-Dazs introduced Mayan Chocolate Ice Cream, I produced eye-catching recipes for magazine ads and press releases. Jalapeno Fruit Salsa, and Ginger Fruit Salsa, each with a contrast in hot-cold and sweet-spicy, received some of their best press pick-up ever. {Mayan Chocolate and Fruit Salsa Sundaes}
A recipe using Dreyer's frozen fruit bars was an interesting request for an item designed to be eaten from the stick. So when I turned the bars into beverages it became a party - a fruit bar "bar" for guests to choose their own flavors of mojitos, margaritas and mimosas. {Frozen Fruit Bar Margarita "Bar"}
I love the mission of creating an irresistible recipe to enhance product sales. My vision is always to make the next "ever-green" recipe that brings a storm of requests when removed from my clients' packaging or website.
Degree:
Bachelor of Science in Home Economics, Cal Poly San Luis Obispo, California
Expertise:
Over 20 years consulting with food manufacturers and utilizing current food trends to enhance clients' marketing objectives.
Experience:
Nutrition Food Science Instructor, Diablo Valley College Culinary Arts, Pleasant Hill, CA
National Account Sales Manager for Avoset Foods
Sales and Merchandising Manager for Rebecca Farms Eggs
Professional Affiliations:
Member and two term president, San Francisco Consumer Business Professionals
Current board member, San Francisco Professional Food Society
Current member, Women Chefs and Restaurateurs