Professional Experience
Culinary Operations
Operational experience within high-volume service environments emphasizing workflow structure, consistency, and disciplined execution.
Founder – Fresh Made Batch LLC
Development of a small-scale food enterprise focused on systems design, process control, and operational stability.
Education
Adams State University
Bachelor of Arts – Interdisciplinary Studies
Concentration: Business & Legal Studies
Associate Degrees
Technical, Culinary, and Applied Disciplines
Core Focus Areas
- Systems architecture
- Operational structure
- Process optimization
- Skill acquisition under constraint
- Structured documentation and review
