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| Experts in the Food Industry…
Susan and Jonathan formed FoodSense in 1995 after each had over 20 years experience in different parts of the food industry. We found that our unique combination of skills fit the needs of today's fast-paced food industry for experienced professionals on an outsource basis, whether by the hour, by the project or by the quarter year. Susan Rasmussen has experience on the corporate side of the industry, doing recipe and product development, trend analysis, and sales and training. She has a B.S. degree in food and education from the University of Wisconsin-Madison. She has supplemented her degree with training in kitchen design and HACCP principles. As a consultant, she has developed cookbooks for General Mills, Nordic Track and Land O' Lakes, and served as food trend advisor and recipe prototyper for Pillsbury. She exhibits the rare combination of energetic creativity and meticulous attention to detail that is needed for successful market-driven menu building. Jonathan Locke, a chef by training, cooked his way through music school, and cooking eventually won. Since then he has orchestrated the rhythms of professional kitchens from San Francisco to Santa Fe to Minneapolis, bringing his energy and food knowledge to multinational food manufacturers, regional and national restaurants, and to more than 150 appearances on KARE-11 TV. He teaches and develops curricula for both public and private culinary schools, and pulls FoodSense through many a sticky training session with his ability to teach techniques and safe practices in both English and Spanish, in person or on video. Members of the International Association of Culinary Professionals and ….for just the services you need. |
What Our Clients Say About FoodSense Minnesota Restaurant
Host Marriott For more quotes, click on Casper’s, Bridgeman’s, Doolittle’s & Zaroff’s.
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FoodSense LLP. |
