I joined Rhino Foods in 2012, and find myself more engaged and energized than ever to improve the quality and food safety of the products that we make. My role within QA is diverse and offers me challenges every day that motivate me to learn and grow. On a normal day, you can find me working on training presentations, supervising our QA lab and QA Technicians, writing procedures, troubleshooting operational setbacks, collaborating on test plans, and of course, taste testing our products.
After completing my Dietetics, Nutrition, and Food Science degree at the University of Vermont, I practically walked out my front door and found a place at Rhino in the QA department. I’ve always been a “foodie” and very passionate about sciences so studying nutrition was the perfect avenue for me to take with my education. When I was taking Organic Chemistry lab in college, I never dreamed that one day I would be able to apply it to cookie dough and even get paid to do it.
After growing up in Vermont and going to UVM, I initially felt the need to move away and experience other locations. Those feelings dissipated as I picked up new outdoor activities with the ebb and flow of the seasons. Vermont is the perfect location for adventure with the mountains, lakes, and trail networks just waiting to be explored. When making cookie dough isn’t all fun and games, hitting the trails on my bike is my favorite way of reenergizing so I can come in fresh the next day.