EDA VESTERMAN MARTIN

• A small business proprietor embarking on the initial stages of creating a food service facility with the aim of advancing preventive healthcare for the elderly, managing chronic diseases, and controlling allergens for inclusivity
• This involves the strategic development of operations, marketing, analytics, and productivity
• Drawing on extensive experience in cross-functional collaboration, the focus is on setting up key performance indicators for various aspects such as sales, finance, and production, with a vision for continued growth and impact.

• Overseeing and managing the dietary needs and food services for several locations
• Ensure the provision of nutritious, delicious, and well-balanced meals to meet the specific dietary requirements and preferences of clients
• Coordinating with a team of professionals to deliver exceptional food services that promote health and well-being, which include: menu planning, nutrition analysis, QAQC, supervision and training, client assessment and care, budget management, menu innovation, community engagement
• Some accomplishments include:
• Implementation of special diet programs; Successfully established a comprehensive special diet program, accommodating various dietary requirements and restrictions, resulting in improved client satisfaction and overall well-being
• Nutrition Education Initiatives; Initiated and led regular nutrition education workshops for staff and clients, fostering greater awareness of healthy eating habits and the benefits of proper nutrition
• Award-winning menu; Developed an award-winning menu that received praise from clients, staff, and external auditors for its balance between nutrition and delicious flavors
• Community Partnerships; Forged valuable partnerships with local farms and suppliers to procure fresh, locally sourced ingredients, elevating the overall quality of meals and supporting the community.

• Plan, create, and develop menu, menu items, and products for multiple Microsoft restaurants nationally
• Train unit executive chefs on standardized recipes, culinary methods, portion size, and nutrition
• Negotiate price and purchases with vendors
• Responsible for all nutrition and wellness information and activity nationally
• Develop, support, coordinate, measure, and analyze nutrition and wellness initiatives
• Manage and evaluate the provision of nutrition education, training, and guidance
• Work with account leaders, district managers, chefs, and marketing managers to promote and support nutrition goals, objectives, strategies and policies to develop and provide nutrition resources and to ensure compliance with FDA nutrition labeling laws
• Created, trained, implemented new standardized recipe format for Microsoft campus R&D development
• Implemented and finalized new policy/procedure for allergen protocol for phase 1 approach
• Part of culinary leadership team to develop first ever all top 8 allergen free cafe with 15 restaurant concepts within building (Masa, Veg, Grill, Halal, Deli, Pizza, Mediterranean, etc.)

• Pioneered the development and approval of cutting-edge ideas for a leading food manufacturer.
• Successfully formulated and launched a diverse product portfolio, including baking mixes, frostings, soups, granolas, trail bars, Instant Pot starter kits, ramen cups, snacks, powdered beverages, and seasonings.
• Played a pivotal role in securing approvals from major supermarket buyers, demonstrating a talent for transforming conceptual ideas into market-ready products.
• Specialized in wholesome, sustainable, gluten-free, non-GMO ingredients
• Secured vendors in order to facilitate production and implement cost-saving initiatives
• Worked hand-in-hand with production, QAQC, engineering, buyers, and marketing to meet all required market standards and customer specifications
• Trained and reviewed safety protocol with factory personnel
• Spearheaded client development, sales, and presentations
• Increased company profit margin by 65% in 2017
• Increased company profit margin by 40% in 2018
• Clients include Walmart, Costco, Whole Foods, Sprouts, Thrive, Brandless, and Nature Box
• Delivery of presentations within accredited university guidelines
• Daily training provided to various types of individuals ranging in grade levels and cultures with an emphasis on nutrition, health, and the culinary arts
• Proctor/instructor for ServSafe, certifying both instructors and students
• Designed, developed, and implemented new curriculum in the areas of food history and culinary application.

· Increased company profit margin by 65% in 2017

· Increased company profit margin by 40% in 2018

· Clients include Walmart, Costco, Whole Foods, Sprouts, Thrive, Brandless, and Nature Box

• Delivered presentations within accredited university guidelines, focusing on nutrition, health, and culinary arts.
• Conducted daily training sessions for diverse audiences, spanning various grade levels and cultures, emphasizing holistic wellness principles.
• Served as a Proctor/Instructor for ServSafe, certifying both instructors and students in food safety.
• Designed, developed, and implemented new curriculum in food history and culinary application, contributing to an enriched educational experience.

• Facilitated meaningful learning experiences in course competencies, concentrating on restaurant management and food production.
• Bridged professional industry expertise with the educational environment to provide practical insights to students.
• Supported students in securing production internships to align academic learning with real-world applications.

• Specialized in teaching food systems, foodservice, and management to dietetic students and interns.
• Tailored instruction to various delivery locations, including hospitals, post-acute care facilities, schools, restaurants, corporate cafeterias, correctional facilities, and non-governmental organizations, adhering to relevant standards.
• Provided guidance and support to students, facilitating their transition to full-time employment within the industry.

• Orchestrated product development initiatives for a network of twenty-three restaurants, infusing a creative touch into dishes with a focus on wholesome gourmet Japanese cuisine.
• Conducted comprehensive nutritional analyses for all menu items, ensuring a balance of health and culinary excellence.
• Oversaw site operations, managing responsibilities to uphold the overall artistic and nutritional integrity of the dining experience.

• Implemented transformative changes, including the standardization of recipes, ensuring USDA standards compliance, and optimizing food costs through effective vendor management.
• Led the delivery of meals and snacks to four schools, spanning from Kindergarten to high school, with a keen emphasis on cultivating a healthier farm-to-school menu.
• Spearheaded the achievement of district accreditation from the State of California, showcasing commitment to excellence in nutritional standards.
• Revamped the meal services website and developed a user-friendly web-based application, enhancing accessibility and user experience.
• Successfully increased student program participation by an impressive 65%, fostering a culture of wellness and nutritious dining choices.

• Spearheaded a comprehensive reorganization of the food service department, introducing a new records system for enhanced efficiency.
• Oversaw the delivery of meals for nineteen schools, catering to a diverse student body ranging from pre-school to high school (27,000 students), encompassing after-school and weekend programs. Tasks included standardizing recipes, ensuring USDA standards compliance, training/managing staff, establishing and maintaining production, and collaborating with vendors to optimize food costs.
• Successfully executed a state-mandated administrative audit, ensuring compliance and operational excellence.
• Achieved an outstanding 80% increase in student program participation, fostering a vibrant and health-focused school dining culture.

• Directed and inspired a team of educators within the Math and Science Department, overseeing their professional growth and departmental effectiveness.
• Managed intricate logistical aspects, including schedules, salaries, wages, and budgets, ensuring efficient operations and resource allocation.
• Maintained open lines of communication with faculty, actively engaging in discussions about policy, direction, and collaborative initiatives.
• Spearheaded the implementation of eCompanion, an innovative online system designed to enhance faculty-student communication and streamline educational processes.
• Successfully led and completed the regional WASC accreditation process, ensuring institutional adherence to high educational standards.

• Oversaw product development for a network of thirteen restaurants
• Created dishes with an emphasis on healthier options to existing offerings
• Other responsibilities included management of site operations.

• Played a pivotal role as a Nutrition and Culinary Specialist within The Art Institute's dynamic Public Relations department.
• Served as the primary contact person for esteemed publications and media outlets, including the N.Y. Times, L.A. Times, and CNN, fostering positive relationships and enhancing the institute's public image.

• Provided expert consultation and guidance on the strategic development of the operation's diverse range of offerings.
• Directed external communications, fostering collaborations with outside entities such as restaurants and various retail operations to enrich the overall artistic and wellness-oriented experience.

• Served as lead research dietitian investigating methods of disease prevention relative to lifestyle. Authored and contributed to various periodicals and academic journals.
• Designed research protocols, documented interventions, and coordinated activities between foodservice and clinical departments.