ADMINISTRAÇAO, MARKETING, ETC.
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| Year | Project Name | Description |
| 1989 | Created the Modern Olive Bar | Created the modern self-serve Olive Bar while at Andronico's Markets with Sotiris Kitrilakis of Peloponnese: Bowls of Olives on Metro Shelving with Sneeze Guard. |
| 1991 | California Wine Experience | Cheese Tasting |
| 1992 | Fancy Food Show | Moderate Panel on Taste and Health for the AIWF |
| 1993 | Gourmet News Marketing Summit | Panelist |
| 1994 | American Cheese Society Conference | Conference Chair and Programs Coordinator |
| 1995 | Cryovac In-Store Specialty Cheese Survey | Presented Study at the annual IDDBA Convention |
| 1995 | American Cheese Society | President and Chairman of the Board. Eliminated 45,000 dollar deficit and secured financial well being of the society. Re-wrote by-laws. Served until 1998. |
| 1996 | First International Conference on Farmstead Cheese: Metsovo, Greece | Conference Chair and Program Coordinator |
| 1997 | Merchandising Real California Cheese | A Guide for Specialty Retailers for the California Milk Advisory Board and related seminars. |
| 1999 | Trends in Specialty Cheeses | Presentation for Cal Poly Dairy Science Department Seminar ""Basics for the Farmstead Cheesemaker |
| 1999 | So You Want to Be a Cheesemaker | California Milk Advisory Board Dairymen Seminar that was seminal in the growth of artisan and farmhouse cheesemaking in the state. |
| 1999 | California Cheese Families | Advised on the categorization and description of types of cheeses made in California. |
| 1999 | California Butter & Cheese | Speaker: Small Small World of Specialty Cheeses. |
| 1999 | Storing and Handling Cheese | Wrote CMAB guides for retailers, chefs, distributors, and consumers on best practices. Updated annually with latest research. |
| 1999 | Rocky Mountain Farmers Union | Management Consulting for prospective cooperative goat dairy in Colorado. |
| 2000 | Dairy Farmers Seminars | Develop intial outline and topic. Moderated and presented on opportunities for Dairy Farmers in cheese. |
| 2000 | NASFT Seminar | Understanding Specialty Cheese at the San Francisco Fancy Food Show |
| 2000 | Seattle Cheese Co | Review Business Plan and give advice on feasibility for start-up to be named Beechers. |
| 2001 | Dairy Farmers Seminars | Moderate and Presentation to provide basic skill information to Dairyment considering making cheese |
| 2001 | Real Cheese CD | Collected, collated, scanned, color corrected and linked all available technical and promotional documents for the CMAB Into an Interactive CD. |
| 2001 | USDEC | Presentation in the Domincan Republic on American Cheeses. |
| 2001 | Recipe Cards for Retail | Over 120 Recipes that work for any cheese in a given family for the CMAB. |
| 2001 | Tasting Sheets | For all California Artisan and Farmhouse Cheeses with all information requested by retailers for the CMAB Specialty Retail Program. |
| 2002 | Aging Gracefully: The Art and Science of Ripening Cheese | Cheesemaker Seminar sponsored by the California Milk Advisory Board at the Mondavi COPIA center in . Napa. Developed, wrote, coordinated and moderated as well as presented |
| 2002 | Talking to Customers about Cheese | CMAB retailer guide |
| 2002 | Cheese Glossary | Definitions of cheese related terms for CMAB website and brochures |
| 2003 | Working with Natural and Indigenous Rennets and Cultures | Presentation and moderate panel for the American Cheese Society Conference |
| 2003 | Pairing Real California Artisan Cheese | Pamphlet on Elegant Entertaining including how to serve a cheese tray, 5 cheese platter recipes, and guidelines for pairing cheese with wine for the California Milk Advisory Board Specialty Retail Program. |
| 2003 | The Art of Flavor Development In Cheese | Study and Seminar for the California Milk Advisory Board. Seminar repeated 3 times in various parts of the State and in Washington State. |
| 2003 | Raw Milk Cheese: Challenges and Opportunities | Moderator for Retailers Roundtable |
| 2003 | Golden Ridge Cheese Cooperative | Marketing Plan for Grant and Industry Introductions |
| 2004 | Consortium of Artisan and Farmhouse Cheesemakers | Feasibility study and Business Plan for Grant application for the University of California at Davis Agricultural Extension to create a cooperative warehousing and marketing consortium. |
| 2004 | Holly Road Farms | Marketing Advice |
| 2004 | Sierra Nevada Cheese Company | Ongoing Marketing Coach |
| 2005 | Turning Chaos Into Control | Participant in three day cheese conference sponsored by DBIC and the U Wise-River Falls. |
| 2005 | Wisconsin Cheese Industry Conference | Panelist |
| 2005 | Fiscalini Farms | Strategic Planning, Re-call program, Quality Control Issues |
| 2005 | Three Sisters Farmstead Cheese | Marketing Coaching and Strategic Planning |
| 2005 | Bellwether Farms | 3 month contract for Marketing help |
| 2005 | Party Cheese Co. | Help start-up cheese marketing company create company from ground up |
| 2005 | Sharpe Holdings | Marketing Materials and management consulting for a new creamery in Missouri. |
| 2006 | DBIC Packaging Study | Study and report on current packaging options for cheese available in Europe, but not in the US. |
| 2006 | Saxon Homestead | Feasibility study and strategic plan for creamery for 450 head pasture based dairy |
| 2006 | Turning Value Added Into Profit | Seminar for The Babcock Institute Conference: Great Milks, Great Products. |
| 2006 | Tasting: Hidden Gems | Tasting in Madison Wisconsin |
| 2006 | Olive Short Course | Speaker on building a value-added category in the marketplace for naturally fermented olives |
| 2006 | Beecher's Handmade Cheese | Marketing Coaching |
| 2006 | Matthew Brichford | Strategic Marketing Plan for Grant Application |
| 2007 | Afflnage Store | Consult on design and implementation of affinage facility with retail and tasting space in St. Louis, Missouri |
| 2007 | Saxon Homestead Creamery | Good Manufacturing Practices, Administrative and Employee Handbooks, Training program, QAACP, Implementation of strategy. |
| 2007 | The Farm | Feasibility study and consultation on implementation for creamery in a multi-discipline farm in Washington State to include pasture fed dairy, winery, gardens, restaurant, and creamery. |
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ALIMENTOS E FOODSERVICE
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| Year | Project Name | Description |
| 1973 -1981 | Fundamentals of Haute Cuisine | Classes for the Cambridge Center for Adult Education from 1973 to 1981. |
| 1980 | Professional Culinary Art Program | Program developed for the Cambridge Center for Adult Education |
| 1983 | Winemaker Dinners | For Cakebread, Rodney Strong, and others |
| 1984 | Founding President | American Culinary Federation Greater East Bay Chapter |
| 1988 | Chef of the Year | ACF Greater East Bay Chapter |
| 1989 | Fabricating New Zealand Venison | 2 Video taped classes for cooking schools for the NZ Venison Council |
| 1993 | Rubicon Enterprises | Help with production scheduling and Marketing for non-profit helping train homeless population for work through one of the best bakeries in the SF Bay Area. |
| 1995 | Center for Culinary Development | Active member until today of the Chef's Council of the Center for Culinary Development, helping develop new product introductions for companies like Dannon, Frito Lay, McDonalds, Bui'toni, Seeds of Change and S&W. |
| 1996 | Andronico's Markets | Helped with Gross Profit problem due to pricing structure installed by new VP. |
| 1999 | Belfiore Cheese | Marketing Advice |
| 2000 | Tzali's | Oversaw creation of new labels for Kosher wines from Israel. Wrote all copy. |
| 2003 | Cops Donuts | Feasibility analysis, Strategic Planning, kitchen and facilities design and consultation, recipe development, quality control plan. |
| 2003 | Mary's Pizza Shack | Develop new specials and reformulate recipes for family owned chain with 13 outlets serving authentic Southern Italian cooking in the Wine Country. |
| 2003 | Ocean Spray | Recipe Development: Beverages |
| 2003 | Tony's Fine Foods | Helped with new merchandising |
| 2004 | Cantina California | Business Plan and Feasibility Study for Organic Fast Food Start-Up in Brazil |
| 2004 | Bravo Farms | Strategic marketing advice, new product development and introduction, a naturally rinded cheese, which increased profitability by 40% from previous year. |
| 2004 | CEA | Partnered in developing strategic marketing and business plan to secure investment for two farmhouse cheesemakers. Did feasibility studies for others. |
| 2004 | Bristol Farms | cooking Classes |
| 2005 | North Country Fare | A restaurant Chain Concept featuring Wisconsin Specialty and Artisan Foods for the USDA Cooperative Extension with Robert Schatz, Ph.D., co-author. |
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IMPRENSO
EDUCACAO E TREINAMENTO
