When I matriculated at Cornell University, food took on a whole new dimension. Pursuing a four-year degree in Nutritional Science meant that biology, chemistry, and biochemistry served as the foundation for upper level nutrition courses and food science labs.
Over the years, the focus on food continued. I’ve authored nutrition articles, led food service operations, worked for a large food company, and earned an MBA from Harvard that led to management consulting assignments for catering firms, specialty food businesses, and food manufacturers.