Jennifer is a 30-year veteran in the Food Service Industry. She started her career as and Executive Chef for corporate dining and soon opened her own restaurant working as Chef/Owner/Operator. Realizing her passion for business, she began the evolution of her career as a restaurant industry consultant.
She has consulted with independent restaurants, micro chains, and national chain restaurants. Focused on menu category development, operational efficiencies, FOH/BOH (front of house/back of house) execution, culinary trends as well as providing digital marketing expertise.
Most recently, Jennifer was a Senior Level Director at the Sysco Foods. While at Sysco, Jennifer was able to take her mission of no food waste, to become their internal Community Coordinator for Sysco and direct food donations to local groups, such as Freestore Food Bank, La Soupe as well as serving as committee member for #Feedthefeds and #theleeinitiative.