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I have known Amy throughout much of her career, most recently in her role at the Culinary Institute of America (Greystone campus). She has extensive experience in the areas of nutrition, culinary, and communications. Amy has gained the highest respect from executive chefs, R&D menu developers and business leaders across the foodservice industry including large restaurant chains, campus dining, and other volume foodservice operations. We have worked together on several projects, including nutrition communications, new product evaluation, and development, and strategic planning, I find her to be a seasoned professional, balancing a serious focus on strategy with a sense of purpose and humor.

As an attendee of multiple conferences Amy hosted at the Culinary Institute of America, I admired her poise, stage presence and professional style. Her gracious, approachable manner (and great sense of humor) inspired me to invite Amy to emcee the 2017 IDEA World Nutrition & Behavior Change Summit. She's also a wonderful speaker with strong, relevant material, so we invited her to give our opening plenary address as well!

I've worked with Amy for many years on foodservice engagement projects focused on increasing use of produce. She's got amazing relationships with volume foodservice leaders as well as chefs across the country. Working with Amy is always a pleasure. She knows how to have fun while doing hard work that produces a return on investment of time and money.

Amy writes a monthly column for Produce Business magazine that has been widely praised by foodservice operators and retailers alike. She's an engaging writer with a creative bent and deep reservoir of knowledge about all things culinary. I highly recommend her for writing projects, especially if it involves food and flavor trends. She's a top-notch professional who never disappoints.