Master in Food Culture & Communication. Pedagogical qualification. Educational technology specialist. Sustainable gastronomy and sustainable development expertise. Culinary lecture, restaurant owner, executive chef and project leader. Passionate and goal thriven for optimistic look to go forward in project developments. Dual citizenship of USA and Finland.
Here you can view my timeline and some of the highlights of my career development.
(You may navigate the timeline below by clicking the arrows > right or left < )
August 06 – Present: Lecture & Educational Technology Development Manager
Perho Culinary, Tourism & Business College www.perho.fi
I am very excited about pursuing my endeavor at Perho Culinary, Tourism & Business College. This is a great opportunity for me to work with a great team and in a great culture. Researching and developing sustainable projects and activities.
Teaching English and Finnish culinary courses, such as: Sustainable Gastronomy, Sustainable Development, Information & Communications Technology, Cultural Communication.
2016 Pro-Teacher Award (Award for professionals within Hotel, Restaurant & Catering industry)
2015 – Present / Educator: Wild Food from Finland pilot study program
2013 – Present / Project Leader at Perho: Environmentally Friendly Lunch Food Program
2012 – Present / Master beekeeper: Beekeeping & Honey production at Helsinki Culinary School Perho
2012 – Present / Project leader: Community Supported Agriculture collaboration with Herttoniemi Food-Co-op & Helsinki Culinary School Perho – www.ruokaosuuskunta.fi
2010 – Present / Founder & Committee member of Slow Food Helsinki / Speaker of good, clean and fair food philosophy – www.slowfoodhelsinki.fi
2009 – Present / Project Leader: PLE & On-Line Learning Environment development at Helsinki Culinary School Perho
2009 – Present / Team Leader: Sustainable Development team at Helsinki Culinary School Perho / Sustainable Development Certified Vocational School – accomplished: December 2012 / renewal in 2015
2009 – 2010 and 2014 – 2015 / Team Leader: Nordic Swan Eco Label Certification project for Restaurant Perho / Joutsenmerkki – Nordic Eco-Label / accomplished: August 2010 – renewal in 2015
COMMUNICATION: good ability to adapt to multicultural environments, gained through my work experience abroad. English and Finnish languages as mother tongues. Basic knowledge of Swedish and Italian languages.
ORGANIZATIONAL / MANAGERIAL SKILLS: Effective multitasking skills for administration of people, projects and budgets; gained through my work experience and education.
COMPUTER SKILLS: Good command of Adobe™ pdf programs and Microsoft Office™ tools (Word™, Excel™ and PowerPoint™); Prezi™-presentation program; Moodle™ on-line learning platform; Basic knowledge of graphic design applications (Adobe Illustrator™, PhotoShop™). Knowledge of social media platforms, such as: google+™, Adobe Connect™, Skype™
Expertise on lecturing the use of Office™-tools and on-line learning platforms.
May 2011: Master in Food Culture & Communication
University of Gastronomic Sciences, Italy – www.unisg.it
Internship project at Slow Food International; Bra, Italy
This was a highly rewarding and intensive study experience that merges anthropology, history, ecology, food policy, agronomy, economics, food and sensory sciences, tasting sessions, communications, and a wide range of other subjects of sustainable gastronomy. Through this study degree I acquired the tools for developing new conceptualizations, communications, and educational strategies within the realm of high-quality sustainable gastronomy.
December 2009: Vocational Teacher Pedagogical Qualification Diploma
Haaga-Helia University of Applied Sciences – Helsinki, Finland
January 2008: Bachelor of Hospitality Management
Haaga-Helia University of Applied Sciences – Helsinki, Finland
July 2002: Field Military Chef Diploma – Military of Finland – Finland
June 1997: Associate of Business – Hospitality Management – Baker College, MI USA
May 1993: Associate in Applied Sciences – Culinary Arts – Schoolcraft College – MI USA
PERSONAL HOBBIES / INTERESTS: Gardening of heirloom vegetables and plants, Demeter & organic gardening, beekeeping, hiking & forestry, dog sledding, husky dogs, traveling, food & culture
OTHER WORK EXPERIENCE
August ‘02 – July 2005: Executive Chef/Business Partner and Owner – The Laundry Restaurant – Fenton, MI USA / Development and a start-up of a new local restaurant concept.
July 2001 – August 2004: Culinary Teacher – Schoolcraft College – Livonia, Michigan USA / Development of culinary curriculum.
July 2001 – August 2005: Catering Manager – Holiday Market Catering – Royal Oak, Michigan USA / Supervised catering department and on & off-premise catering events. Created menus and recipes for catering events; promoted local and seasonal ingredients.
September ‘00 – July 2001: Field Military Chef – North Carelia Brigade, Military of Finland – Finland, EU / Worked at the Finnish military commissary kitchen with high volume food preparation, on/off premises preparation. Supervised food preparation & assisted in the training of military field cooks.
May ‘99 – September 2000: Executive Chef/Manager – Pronto! – Royal Oak, Michigan USA / Supervised restaurant/bakery preparation and on/off-premises catering events. Assisted in opening a new restaurant.
May 1998 – May 1999: Pastry Chef – Bay Harbor Yacht Club – Bay Harbor, Michigan USA / Supervised a la carte dining and on & off-premises catering at one of the highly rated yacht clubs in Michigan. Created menus and recipes for special party events/private home dinner parties, and for breakfast, lunch and dinner.
August 1993 – December ‘00: Kitchen Manager – Oliver T’s – Grand Blanc, Michigan USA / Created menus and recipes for specialty deli, wine, prepared – food & catering store. Supervised on & off-premises catering events. Improved the staff selection process. Reduced staff turnover. Taught cooking classes, on & off-premises and on television.
August 1990 – August 1993: Sous Chef – Gabriel Enterprises – Livonia, Michigan USA / Worked under Master Chefs. Prepared and created menus for dinners: appetizers, soups, entrees, dessert & baking. Had responsibility of all the preparation for cooking classes. Assisted instructors and students during cooking lessons.