Education
Antioch University, 2012
Ph.D. in Leadership & Change
Dissertation Title: “Recipes of Resolve: Food & Meaning in Post-Diluvian New Orleans”
The study develops five discourses of meaning used by individuals and groups in the food system Five years after the disaster of Hurricane Katrina. Using mixed ethnographic and participatory action research methods. The study calls for a new methodology of food systems and leadership in critical change events.
Committee Chair: Richard A. Couto, Ph.D.
Committee Members: Philomena Essed, Ph.D., Arjen Boin, Ph.D., Paul Stoller, Ph.D. Barbara Mossberg, Ph.D.
University of Phoenix, 2005
M.B.A. with a specialization in E-Commerce
Master’s Thesis: “Girlchef: A Proposal & Business Plan for an Online Business”
This thesis is a full-scale business plan for a food service business focused on online sales of custom spices and spice blends, as well as online restaurant consulting services. It was implemented as a successful multi-million dollar company.
New England Culinary Institute, 1998
A.O.S. in Culinary Arts
Graduate of Distinction
University of Wisconsin – Madison, 1993
B.A. in Sociology & German
Ph.D. in Leadership & Change
Dissertation Title: “Recipes of Resolve: Food & Meaning in Post-Diluvian New Orleans”
The study develops five discourses of meaning used by individuals and groups in the food system Five years after the disaster of Hurricane Katrina. Using mixed ethnographic and participatory action research methods. The study calls for a new methodology of food systems and leadership in critical change events.
Committee Chair: Richard A. Couto, Ph.D.
Committee Members: Philomena Essed, Ph.D., Arjen Boin, Ph.D., Paul Stoller, Ph.D. Barbara Mossberg, Ph.D.
University of Phoenix, 2005
M.B.A. with a specialization in E-Commerce
Master’s Thesis: “Girlchef: A Proposal & Business Plan for an Online Business”
This thesis is a full-scale business plan for a food service business focused on online sales of custom spices and spice blends, as well as online restaurant consulting services. It was implemented as a successful multi-million dollar company.
New England Culinary Institute, 1998
A.O.S. in Culinary Arts
Graduate of Distinction
University of Wisconsin – Madison, 1993
B.A. in Sociology & German
Certifications + Special Training
- ServSafe Certification (Valid through 2020)
- UWM Trauma Counseling 1: Understanding Trauma and Providing T.I.C. (2018)
- Plant Based Nutrition, eCornell (2018)
- PN1 Certificate in Exercise Nutrition (2018)
- Cheese Grading & Evaluation, University of Wisconsin - Madison, Wisconsin Center for Dairy Research (2015)
- World of Cheese Training, University of Wisconsin - Madison, Wisconsin Center for Dairy Research (2015)
- CITI Course in the Protection of Human Research Subjects
- Seminar in Sustainable Practices; The Good Life Center, Harbourside, ME (September 2006).
- Lincoln Center Aesthetic Education Immersion Days; Inge Center for the Arts, Independence, KS (July 2005).
- Graduate Seminar in Russian Culture (Non-Credit), Marquette University (1993).
- Student Year Abroad; Friedrich Wilhelms Universität, Bonn, Germany (1991-1992).
- National German Fluency Exam [PNDS], (Passed 1992).
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