Kelly Hudson

• Member of the inaugural cohort of the FAS International Agricultural Fellowship Program (USDA Diplomatic Fellowship).
• Successfully completed ten-week domestic and overseas internships with the Foreign Agricultural Service (FAS).
• Attended professional development seminars throughout the fellowship.
• Met FAS performance standards, as determined by the internship performance appraisal.

Contact: Candice Roberts, +1 (571) 276-3887

• Led meetings to discuss trade barriers with U.A.E. government officials.
• Analyzed U.S. food and agricultural exports to the UAE, providing an overview of areas of opportunity and weakness.
• Authored a GAIN Report on the UAE Halal Foods System, including a review of legal standards and interviews with government officials.
• Acted as a liaison between foreign governments and domestic counterparts.
• Collaborated with other agencies to coordinate responses to global challenges.
• Established or maintained cooperative relationships with representatives of community, consumer or public interest groups.
• Developed and managed relationships with foreign governments, international organizations, and other US embassies.

Contact: Valerie Brown +1 (202) 365 4564

Mohamed Hamza, +971 (50) 650 0583

• Performed a comprehensive analysis of the leather market in Mexico, including market size, growth trends, key players, and competitive landscape, to identify business opportunities and potential challenges.
• Authored a detailed report on the status of the leather market in Mexico, providing insights into supply chain dynamics, consumer demand, and economic trends.

Contact: Kevin Latner +1 (202) 285 9698

• Assigned to the Agricultural Extension and Market Systems Branch.
• Collaborated closely with team members to achieve project objectives and meet deadlines.
• Collaborated with a team to prepare U.S. Delegates for the African Food Systems Forum.
• Compiled and analyzed data to determine the effects of the progression of the conflict in Ukraine on global agricultural outputs.
• Presented research and analysis findings in written, tabular and visual format to applicable management teams.
• Prepared reports analyzing market trends and recommending courses of action based on findings.

Contact: Andres Romero

• Communicate with potential clients to expand the customer base and build strong relationships.
• Collaborated with clients to create customized menus, incorporating dietary preferences, event themes, and budget considerations to ensure a personalized and high-quality culinary experience.
• Manage business finances, including budgeting, expense tracking, cost analysis, and invoicing.

Contact: Bria Stifter +1 (320) 582 1052

• Participated in menu costing and pricing, using market trends and ingredient availability to set menu items at profitable price points.
• Performed financial analysis and recommended effective methods to cut costs.
• Tracked sales figures for each dish served in order to identify popular items.
• Planned weekly production schedules to maximize efficiency while minimizing waste.
• Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
• Trained and supervised line cooks to develop new skills and improve team performance.
• Controlled labor costs through effective use of staff scheduling techniques.

Contact: Charles Schlinger +1 210 478 2227