Kyle Stenseth

Kyle Stenseth

Education

Education
Aug 2007 - Present

B.S. in Food Science and Nutrition

California State University Fresno

Work History

Work History
Jan 2011 - Dec 2011

Processing Tech.

Fresno State Food Processing plant

I Prepared and measure ingredients for products such as jams and sauces. as well as cooking and packaging the products. the most important part of my job was running quick quality assurance on them. this included measuring temperature, pH and sugar content.

Jun 2011 - Aug 2011

Prep cook/ Expediter

Kula Ranch Islad Steakhouse

I prepped the food for service and called out orders during the dinner services.

2000 - 2010

Office Aid

Community Therapies

Community Therapies and Baby Steps is a company that works to develop the sensory and physical skills for children ages 1-3 with developmental delays.

Jun 2008 - Aug 2008

Recreation Counselor

City Of Lancaster

I worked for the City of Lancaster as a day camp counselor. This included creating games for the children to play, building group participation skills and assisting the children of weekly field trips

Objective

To obtain an entry-level position in the food industry with a focus on product development and the creation of new food items.

Memberships

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• Student member of the Research Chefs Association.

• Student member of the California State University Fresno Culinology® Club.

Leadership

•     California State University Fresno, Marching Band, 2007-2010

Section Leader: Attained the position of drumline section leader in 2007 and have held the position until the fall of 2010.

•       California State University Fresno,Culinology® Club, 2010

Treasurer: Attained the position of Treasurer for the Culinology® Club from fall 2010 to spring 2011.

Academic Honors

•     Presidents Honor Roll - California State University Fresno, spring 2009

I was recognized for receiving a 4.0 GPA during the spring semester at California State University Fresno by President Welty.  

•      Financial Stipend - California State University Fresno, fall 2007

I received a financial stipend by the California State University Marching Band. The stipend was for percussion performance in the marching band.  

Experience

•    Grace Resources - Lancaster, CA, 1999

        Volunteer: Assisted in the preparation and serving of meals to the homeless community in Lancaster.

•    Tenaya Lodge – Yosemite, CA, 2010

Volunteer Preparation Cook: Assisted in the Preparation of food for a cooking demonstration for the California State University Fresno Wine Masters Weekend. As well as, assisting the Executive Chef and Sous Chefs in the preparation and presentation of a five course meal for over 120 participants of the event. 

•    The Treasure Box- Palmdale, CA, 2010

Volunteer: Assisted in the distribution of food boxes to low income families. The boxes included a weeks’ worth of food provided to these families at a low price.

            •       Travel Abroad – Trinidad and Tobago, summer 2010

Student: Went to Trinidad and Tobago to study the traditional cuisine of the country, as well as learning about their rich culture and agriculture.

            •       USA Pear Bureau, March 2010

USA Pear Recipe Competition: Published a Recipe to the Pear Bureau for their 2010 recipe competition. The recipe submitted was a dessert style taco that included a pear ice cream, pear sauce and slices of deep fried pear. The reason for the competition was to find new innovative ideas that focused around pears.

Summary

I am a student at California State University Fresno studying Food Science and Nutrition, with focus in Culinology®. I plan to gain knowledge about a variety of different applications that deal with the food industry. This includes knowledge in product development, sensory evaluation, food law, advanced culinary skills and topics dealing with food science. With my degree I would like to work in the food industry as a research chef for companies such as McCormick, Taco Bell, or Kraft developing barbecue sauces. I would also like to study the many styles of barbecue in America and try to open my own barbecue restaurant, as well as compete in national barbecue championships. Being able to bring barbecue to the forefront of American cuisine is something that I am interested in focusing on with my degree.

Interest

  • Professional Cooking.
  • Product and Recipe Development.
  • Food Innovation.
  • Music.
  • Graphic Design/ Computer applications.

References

Dennis Ferris, Ph.D.

Professor, Manager, Food Processing Laboratory

California State University, Fresno

Phone:( 559)-278-4692

dennisf@csufresno.edu

Klaus Tenbergen, CMB, CEPC, ASBPB, MFSE Culinology® Program Director & Assistant Professor California State University, Fresno 5300 N. Campus Drive, M/S FF17 Fresno, CA 93740-8019 Cell: (559)-994.6434

ktenbergen@csufresno.edu

DarrellRose, Executive Chef

Kula Ranch Island Steakhouse

3295 Dunes Dr.

Marina, CA 93933

(831)-883-9479

Roy Jensen

Community Therapies and Baby Steps

861 Auto Center Dr.

Palmdale, CA 93551

(661)-945-7878

pon request.

Undergraduate Research

FSC 41-Food and Dairy Procesing                                  Lab reports on how to process a variety of products

FSC 100- Sensory Evaluation                                          Ran an overall difference test between two lemon-lime

                                                                                                  sodas and an preference test between three brands of

                                                                                                  strawberry jam

FSC 120- Quality Assurance                                              Determining Sulfites in Meat

FSC 125- Food and Dairy Microbiology                            Beer Pong Sanitation

FSC 151- Food Product Development                              Development of a Food to Help Alleviate Childhood

                                                                                                  Obesity (All Fruit Smoothie)

FSC 178- Food Law                                                              USDA Grading of Beef

Skills

Skills

Knife and Cooking Skills

  Knowledge about knife skills, a variety of cooking and baking techniques and knowledge about running the kitchen efficiently and effectively.

Computer skills

Proficient in Microsoft Office programs, Photoshop and computer repair.

Certifications

Certifications
Dec 2009 - Dec 2014

ServSafe®

ServSafe®