Cheryl Bilinski

• Direct, and developed, the Cornell Farm to Institution Program, with an annual budget of ~$1.2M and 8 full-time employees.
• Partner with food and farm industries and public agencies to support the procurement of ~$10M of NY foods annually. Support activities include strategic bid development, supply chain coordination, and product development.
• Serve as the Principal Investor on the NY Food Hub Collaborative, a federally funded project that seeks to improve the economic viability of mid-tier value chain partners targeting local markets by improving efficiencies, maximizing profits, and increasing demand for NY food products.
• Co-lead Regional Roots: Culinary Training to Enhance School Meals with Local Foods; a hands-on, small group training program designed for School Food Authorities.
• Manage and co-developed the NY Food Product database, which serves as a State-approved repository of all known NY Food Products.
• Train producers, processors, distributors, food hubs, and farmers on how to successfully sell to institutional markets.
• Partner with faculty on applied Farm to Institution research studies to identify programmatic needs and evaluate program impacts.

• Translated empirical research regarding developing food system analysis tools into fact sheets and policy briefs for policy-makers, academics, the media, and the general population.

Director of Catering and Special Events, PricewaterhouseCoopers

• Managed $2.5M catering operation with duties that included budget development, contract negotiation, department sales, event planning, menu design, and proposal development.
• Oversaw staff of 18 hourly associates and 2 hourly supervisors with responsibility to hire, train, discipline, and perform annual reviews.
• Presented weekly revenue data, profit updates and labor projections to the General Manager with future revenue forecasts.

Catering Manager and Events Coordinator, JPMorgan Chase,

• Developed catering program used to service $3M catering business after Aramark won this national account.
• Managed catering facilities that included 80K sq. ft. reception space and 15 private dining rooms.
• Planned and executed all corporate events, ranging in size from 40-6,000 people.

Production Manager, JPMorgan Chase

• Reduced food cost by creating, implementing and maintaining a food production system.
• Negotiated with current and prospective suppliers to procure $3M in annual food products.