Educational Background

M.S., Nutrition & Dietetics, New York University (NYU), Steinhardt School of Education, NY, NY

B.S., Foods and Nutrition, University of Georgia, Athens, GA, Minors in Food Science and Technology, French

Université d’ Orléans, Orléans, France, Certificate, 1 Year French Language Exchange Program

Culinary Institute of America (CIA), Hyde Park, NY, Graduate, Shunsuke Takaki School of Baking and Pastry

Le Cordon Bleu-Paris, Chef Certificate, Cuisine de Base

HAACP certified from Rutgers University Department of Food Science

Scholarly Interests
Food safety, health and wellness marketing, diversity in dietetics