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Consulting, Making Friends, Networking, Career Advancement, Gaining Knowledge
Education: Graduate of The School of Hospitality Business at Michigan State University. Earned a Masters of Arts Degree in Human Resources Development from Webster University in 2005.
Work Experience: Spent about 10 years in Operations Management (United Airlines, Hotel St. Francis - San Francisco, Rusty Scupper Restaurants). Moved to a sales career as a National Account Sales Director for the Quaker Oats Company and Instill Corporation. In 2001 began my current position with the National Restaurant Association Educational Foundation (now known as NRA Solutions LLC) as a Sales Director. Am a Certified ServSafe Food Safety and ServSafe Alcohol Instructor.
Training has always been a passion of mine. Became a Certified Facilitator of the Heart-Centered Leadership Program in 2007. Founded Stirling View, a consulting and speaking organization, to market the Heart-Centered Leadership workshop and other leadership and management development offerings.
Member of the Board of Directors of CHART (Council of Hotel and Restaurant Trainers). Recently served as Board member in charge of the 75th semi-annual CHART Conference held in Minneapolis (March, 2008).
Years in the Industry
Presentation of over 400 Teddy Bears to the Minneapolis Fire Fighters. CHART Conference at the Depot Hotel in Minneapolis - March 2, 2008.
Presentation by US Naval Academy Jolly Rogers Silent Drill Team. CHART Conference - Annapolis, MD February, 2007.
These are challenging times for restaurant operators - the economic outlook, gas prices, food prices and stronger overall competition. It only makes sense to look for ways to cut costs, but is cutting your investment in training the best approach?
In the following three video clips, I responded to questions from Judy Asman (Judy Asman Communications) about the state of the economy and its impact on training. Speaking on behalf of my role as a Board member of CHART (The Council of… Continue
Everyone talks about giving back, but few people actually do it. Not knowing what to do or how to get started may be a couple of reasons for this lack of action. This applies both to individuals and organizaitons.
In addition to being the "right thing to do", there is a strong business case for philanthropy. One benefit is increased retention. Eric Chester, in his book "Generation Why", points out that today's workers want to be associated… Continue
Today is the Deadline!
Here's an opportunity- won't take but a moment and it's fun...
- go here-
-and vote for #F06 Cherry Almond Truffles - vote only once and pass it on to all of your friends
I am a finalist in a big video recipe contest and I need your votes to win
deadline is Friday March 6
"Grilled Pizzas & Piadinas"
Kelly Ames is a client and a good friend. She mentioned to me that I should meet you, so here I am introducing myself. I saw in your bio that you are a Scot! While I am a Swede... I did spend one of the best weeks of my life in Scotland in 2005 at The Open!
Have a great day!
Good to here from you. I understand you have been talking to my bretheren at O'Charlie's. We are intersted in getting into the "e" game here at 99. We may see some financial advantage to combining our O'Charlie's enterprise resources.
I happened to see on a fellow Spartan's page that you are a past Executive Director of Les Gourmets. I am going into my senior year at MSU and will be Director of Heart of House for this year's event. Les Gourmets has been one of the highlights of my time here and it's good to hear that the past board members have such fond memories of the event. Maybe we'll see you back for 2009??? Also, Dr. Elsworth has pointed me in the direction of the School of Hospitality Business group.
Lawrence Williams, president and CEO of the United States Healthful Food Council, is a scheduled speaker at the Cornell School of Hotel Administration's student-run 89th annual Hotel Ezra Cornell (HEC), which is being held March 20-23, 2014, at Cornell University in Ithaca, NY.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Ready to dance in your seat? Drummer Clayton Cameron breaks down different genres of music—from R&B to Latin to pop—by their beats. A talk that proves hip hop and jazz aren't cooler than math—they simply rely on it.
While working with kids who have trouble speaking, Ajit Narayanan sketched out a way to think about language in pictures, to relate words and concepts in "maps." The idea now powers an app that helps nonverbal people communicate, and the big idea behind it, a language concept called FreeSpeech, has exciting potential.
Perhaps you’ve punched out a paper doll or folded an origami swan? TED Fellow Manu Prakash and his team have created a microscope made of paper that's just as easy to fold and use. A sparkling demo that shows how this invention could revolutionize healthcare in developing countries … and turn almost anything into a fun, hands-on science experiment.
Vending machines generally offer up sodas, candy bars and chips. Not so for the one created by TED Fellow Gabe Barcia-Colombo. This artist has dreamed up a DNA Vending Machine, which dispenses extracted human DNA, packaged in a vial along with a collectible photo of the person who gave it. It’s charming and quirky, but points out larger ethical issues that will arise as access to biotechnology increases.