My shameless pitch to find a job continues…check out my resume!
Kayla T. Rockwell
Skills
- Solid product development skills resulting in commercial scale up
- Strong written and oral communication skills
- Notable knowledge of Microsoft office and R&D formulation programs
- Comfortable working on cross functional teams and as an individual contributor.
- Professionally trained culinary skill set
- Serv Safe Certified
Education
California Polytechnic State University San Luis Obispo, CA
Bachelor of Science, Food Science-Culinary Concentration Excepted graduation date: December 2011
GPA: 3.0
Apicius International School of Hospitality Florence, Italy
Culinary Arts Program August – December 2009
Professional Experience
Product Development Intern Del Monte Foods (6/11-9/11) Walnut Creek, CA
- Responsible for new product formulation and commercial scale up of Tomato Product. Thorough execution contributed to smooth, on time product launch
- Conducted sensory evaluation on prototypes to progress formula development
- Modified formulas to reduce ingredient costs by 5-10% without notable sensory perception.
- Created and modified formulas in Genesis to reflect product nutritional goals. Communicated new guidelines to commercial plant for implementation.
Executive Chef Vihuela Winery (6/10-12/10) Paso Robles, CA
- Designed and developed wine centered recipes as well as created a seasonal and rotating menu for the tasting room bistro
- Lead wine tastings
- Filmed and produced short videos on cooking with wine, wine and cheese pairings, and other promotional material
Executive Chef and Producer Kayla Cooks on TV (9/08-Present)
- Started and developed website for college students and young adults to help educate on matters such as healthy eating, affordable recipes, cooking tips, and techniques.
- Write, perform, and edit all online video segments and blog articles
Student Chef Assistant Savor the Central Coast by Sunset Magazine (October 2 & 3, 2010) Santa Margarita, CA
- Assisted chefs from local restaurants prepare samples and prep and plate food at the largest food and wine festival on the central coast
Sous Chef Internship Il Bargello Trattoria (9/09-12/09) Florence, Italy
- Worked under executive and head chefs at Italian restaurant specializing in Tuscan cuisine.
- Perfected new techniques to increase flavor and texture appeal of dishes
- Discovered ways to combine new flavors and create new recipes in a fast paced high volume restaurant
Senior Lifeguard Associated Students Inc. Cal Poly (9/08-5/11) San Luis Obispo, CA
- Maintained and supervised pool facility and assisted patrons with wide ranges of disabilities and handicaps
- First responder to all medical emergencies within the Recreation Center
- Certified as a professional rescuer in the following: CPR, AED, Title 22, and first aide
Leisure
Food Science club member for 4 years, Pink Chefs volunteer, soccer for 12 years, swimming for 14 years, and culinary arts.
