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Jan 2014Present

Masters of Science, Clinical Nutrition 

Rush University Medical Center 

Thesis: Enhancing the Vegan Menu at RUMC

Expected Graduation: 12/2015

Jan 2007Jan 2010

Bachelors of Science

University of Minnesota-Twin Cities

College of Food Science and Nutrition, Major in Nutrition Dietetics


Associates of Applied Science

Le Cordon Bleu

President Listed all semesters, 4.0 out of 4.0


Apr 1912Apr 1917

ServSafe Food Protection Manager Certification

National Restaurant Association 
Illinois food handlers certification 
Jun 2013Present

Registered Dietitian 

Commission on Dietetic Registration 
RDN & LDN license (Illinois State Licensure)

Awards & Recognition

Supervisor of the Year 2014, nominated by senior management at Rush University Medical Center

Diet S.O.D.A, Morrison Management Specialist
Scholarship for Outstanding Dietetic Achievers, 2012

Minnesota and Illinois Dietetic Association
President's Leadership Scholarship, 2009-current 

University of Minnesota
Legacy Scholarship, 2009-2010

University of Minnesota
Access Abroad Scholarship, 2008-2009

University of Minnesota
Study Abroad Scholarship, 2009

Gene and Connie Allen 
International Award Scholarship

Asia Pacific 
International Scholarship

Professional Presentations & Lesson Plans 

Involvement & Menu Development 

Cooking Classes

This is a collection of recipes and cooking classes I taught at various locations in Minnesota and Illinois. While attending the University of Minnesota, I saw a need and interest for cooking classes at the academic level. Students, faculty, staff and the community were invited to learn and participate in each class. I did everything from marketing to organizing, buying the groceries, preparing the stations/set-ups for each class and instructing. It was a huge success and I every class was filled at a capacity of 50 people. Once I moved to Illinois, I continued to teach classes, but branched out to farmer's markets and the Illinois Dietetic Association. 

CSA flyers

CSA stands for Community Supported Agriculture; it is a wonderful way to support local farmers and have the fortuity to prepare and eat their food. While working as a farmhand in Delano, MN (2010), I took the liberty of developing the recipes that accompanied each CSA box of fruits and vegetables. As the produce changed weekly, so did my recipes with the added challenge to utilize all food inside the box. 

Educational Material 

Below is a list on some of the educational material I have developed as both a Registered Dietitian and dietetic intern. 

Work experience

Nov 2011Jun 2014

Patient Meal Services Supervisor 

Rush University Medical Center
  • Created new work assignments and job duties and trained employees on new policies and procedures  
  • Supervised tray assembly, patient meals and nourishment room supply & distribution 
  • Executed and recorded quality control measures including tray accuracy, nourishment room audits, and temperature logs
  • Facilitated the change from a 14-day cycle menu to a restaurant style patient menu
Jun 2014Nov 2015

Administrative Registered Dietitian

Rush University Medical Center
  • Supervise all components of patient meal services for a 664 bed hospital 
  • Preceptor of dietetic interns (14 students/ year): developed foodservice curriculum to ensure internship competencies were met
  • Implemented a new ordering/receiving system for nourishments to be available on patient floors, which improved tracking product and billing
  • Improved year over year labor utilization by reducing overtime by 11% 
  • Manage and schedule 92 FTE, union and non-union employees
  • Responsible for organizing, coordinating, and implementing patient floor moves
  • Facilitated an "adopt-a-floor" program with nursing that resulted in improved communications between departments 
  • Increased employee engagement from 60% to 70%
  • Facilitated in writing the new ebola policies & procedures pertaining to food and nutrition 


Food/Nutrition Instruction

Learn Great Foods demonstration chef: prepared foods at farmer's markets in Illinois using food from market.

Fit to Live nutrition instructor: taught basic nutrition classes to a group of adults who wanted to lose weight and live a healthy lifestyle. 

Culinary Arts

Experience working as a culinary artist, beginning 2006. Work ranging from line cook, pastry cook, private catering (owner/chef of Salt & Pepper Catering), personal chef, assistant school coordinator at a public cooking school, and volunteer work at various culinary fundraising events. In these roles: I custom designed menus for private dinners, weddings and special events; budgeted & managed food costs; organized dinner parties; & prepared and planned seasonal menus on a fine dining scale.

AeroScout and Cooper-Atkins 

Temperature monitoring system 

CBORD Food Service Suite

Menu development, patient meal services software

Advanced Microsoft Suite proficiency

Xcel, PowerPoint, Outlook, Word