Former EVP of Operations, Eli's Cheesecake Co.
Board Membership of Interest
Traditional Board Operations model in Corporate for- profit or non -profit. Describe the type of organizations which you would consider, including industry and location: Preference: Chicago based For- Profit: Manufacturing, Educational; Nonprofit: Intercity Community Based Social Services (Disabilities, Vocational Training, and Educational); Charitable.
Board Member Characteristics
Having been personally responsible over the last 25 years for educating, motivating and leading Culinary and manufacturing employees to value their personal accomplishments through comprehending their multiple roles, responsibilities and objectives within their teams to Company’s mission and outcome I’ve learned that both board and workplace successes and outcomes require similar applications of strategic management systems.
The Eli’s Cheesecake Company is a Chicago based private entrepreneurial frozen dessert manufacturer who serves U.S. and International food service, retail and specialty food markets.
Current Professional Experience
My position requires direct oversight for Operation’s P&L; Human Resources (Training and Succession Planning), Research and Development, Engineering, Purchasing, Quality Management Systems and regulatory, Food Business.
Prior Professional Experience
Entrepreneurial Trade Books/ retail start ups, Food businesses, Food Writer for Cook books, Magazines and newspaper.
Public and Private Company Boards
Helped start up Board and Regional educational accreditation process for For-Profit Cooking and Hospitality Institute of Chicago which became Career Education Corp. Chaired all Board committees over 14 years; Help develop Slow Food USA’s/Chicago Chapter; American Society of Baking exec committee; Chicago Cheaper of Les Dame’s d’Escoffier’s International Culinary Membership organization, Exec Committee; Chicago High School of Agricultural Sciences, 15 years of Advisory for ongoing programs.
Professional Associations and Civic Affiliations
American Society of Baking, Inst of Food Technologist, Chef’s Collaborative, Le Dames d’Escoffier’s, Chicago Slow Food, Chicago’s organic movement, Green City Market