Angela Shapiro

• Recognized individual contributions to motivate and inspire teams.
• Designed training programs, enhancing skills and enabling employee growth.
• Developed financial forecasts for informed strategic planning.
• Monitored cash flow for sustainable operational practices.
• Community programs and enrichment.

• Researched food trends to inspire innovative menu concepts and seasonal specials.
• Mastered various cooking techniques by preparing diverse cuisines and menu items.
• Responded to customer feedback, improving menu offerings and service quality.
• Streamlined kitchen operations by organizing workflow and maintaining cleanliness.

I taught children on a weekly basis in the school district, focusing on nutrition and dietary.

Meal planning, prep, and execution of classes.

I planned farm dinners for 120 to 150 people seasonally.

Worked with Whole Foods and wineries for holding team builds, corporate retreats.

I taught local cooking classes at Whole Foods.