Aug 2007 - Present
Jan 2011 - Dec 2011
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
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
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
• 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.
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
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
To obtain an entry-level position in the food industry with a focus on product development and the creation of new food items.
• Student member of the Research Chefs Association.
• Student member of the California State University Fresno Culinology® Club.
Professor, Manager, Food Processing Laboratory
California State University, Fresno
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
DarrellRose, Executive Chef
Kula Ranch Island Steakhouse
3295 Dunes Dr.
Marina, CA 93933
Community Therapies and Baby Steps
861 Auto Center Dr.
Palmdale, CA 93551
• 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.
- Professional Cooking.
- Product and Recipe Development.
- Food Innovation.
- Graphic Design/ Computer applications.
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.
• 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.