Certified Research Chef
I came to Rhino for many reasons. Firstly, I have known Ted for more than twenty years—interacting with his business to develop a line of cookies and then as a Senior Product Developer at Ben & Jerry’s for nine years. This exposure to Ted and Rhino made a lasting impression of how business could be different. Secondly, I came to Rhino because I wanted to downsize. After years of working with multinational and national companies, I wanted to simplify my life, especially because I have a baby girl and wanted to be sure I could spend time with her.
I have lived a full life in a little over a half century with an abundance of positions and exposure to food companies all over the world. I am a classically trained chef and was a chef/owner of my own restaurant. I believe this gives me a view of business that cannot be duplicated. I have spent more than twenty years of my career in product development of ice cream, bakery, and savory products. I am passionate about food and from the moment I wake to the last thought of the day, I am thinking of how to do something differently with a food or a food idea. I have extensive experience taking concepts from thought, to benchtop, to full plant commercialization. In September 2011, I became the 76th culinary professional to become a Certified Research Chef by the Research Chefs Association.
As the Certified Research Chef at Rhino, I am part of a team to create new and interesting products, problem solve, expedite plant trials, commercialize products, work with customers on requests, and make on-site presentations to customers. What I like about Rhino is Ted’s conscious choice to have employees informed about most aspects of the company and included in company decisions. By the way, I love what I do!