Artisan Row Food Design + Strategy’s Post

What was the biggest career risk you ever took?   On May 5, Bayer had the privilege of hosting this year’s The LAGRANT Foundation (TLF) dinner at Vinateria in Harlem, NY. Career risks – and opportunities – were among the topics we discussed during one of my favorite nights of the year, where we bring together experienced professionals and #NextGenTalent in the advertising, marketing, digital, media and PR space.   This year, TLF provided scholarships to 50 undergraduate and graduate ethnic minority students who are pursuing careers in the fields of advertising, marketing or public relations.    Alongside my fellow panelists, Sarita T. Finnie and Glenniss Richards, MBA, we shared our personal career stories and advice with this year’s scholarship recipients. A few takeaways that stuck with me: 💡 Be a sponge: raise your hand, get new experience and embrace opportunities. 💡 Be authentic. 💡 Be a learner and be inquisitive. 💡 Be bold in sharing your ideas. 💡 Be an advocate for yourself.   As always, this year’s students demonstrated drive and curiosity, reinforcing my belief in the transformative power of education and mentorship in one’s career journey. Guiding the next generation isn’t just about imparting knowledge... it’s about igniting their potential and empowering them to soar. 💫   Learn more about TLF and support their mission here: https://lnkd.in/e9wm-DHZ   #TeamBayer #Talent #DEI   Kim Hunter, Jessica Shih, Erin Glarner, CMP, Shari Kurzrok Schnall, David Janes, Kim Albataew, Andrianna Guo, PharmD, MBA, Ayana Woods, Ben DeLand, Rafael Peralta, MBA, MPH, Eleanor Byars

I had the opportunity to meet with Jeran Boyd, Senior Marketing Lead from COOP a few days ago! 🚀 Jeran shared some fantastic insights on gaining confidence in the professional world. He emphasized the importance of communication, which is a cross-functional skill that can open doors in any field. 🗣️ He also encouraged me to consider applying for marketing-related roles, as being a 'wild-card' can lead to unique opportunities in the industry. 🃏 Grateful for the wisdom shared by Jeran. Excited to apply these lessons to my career journey! 💼 #ProfessionalDevelopment #CareerAdvice #COOPApprenticeship

Another highlight from Institute of Food Technologists (IFT) FIRST - great panel discussion on “Future Proofing the Profession Through Workforce Readiness” with industry leaders Christie T. CEO of IFT, Rene Lammers Executive Vice President and Chief Science Office PepsiCo and Peggy Margaret Poole from Bigelow Inc. How can we train our students to be future leaders that can deal with global perspective, complex issues and dynamics ? Understanding the basic knowledge on the discipline subjects is vital but having hands-on experience and practical skills is equally important to build their competence and capability in implementing their knowledge at workforce. Study abroad, internship, and get involved in student and community activities will help the students to build their soft skills e.g ability to communicate (oral and written), ability to work in a team, ability to connect the dots, ability to be resilient, ability to be flexible and ability to manage their time and expectations, ability to understand things in a broader context (sustainability, climate change etc) and many others. Those should be included in the learning objectives of our study programme in order to prepare our students ready to workforce. Thank you IFT for putting this panel discussion in the agenda. Many great suggestions and thoughts coming from this forum. #foodscienceandtechnology #education #careerdevelopment #futureleaders #impact #sustainability

Here are 3 surprising things that our interns have learned in a school nutrition rotation! 1️⃣ Every day is different! Each day brings new challenges such as an ingredient shortage, a health department audit, or a staffing issue. Many of our interns love this fast-paced environment and getting to troubleshoot on the fly. 2️⃣ Creativity matters! Our interns love getting to create recipes that appeal to young kids. Sometimes getting kiddos to eat more vegetables can be as simple as plating them differently! Many interns have also gotten to showcase their creative design and messaging skills during this rotation. 3️⃣ Management and leadership are rewarding! A lot of our interns have discovered a love for managing and leading during their school nutrition or food service rotation. They discover that they love project management, working with numbers, and LEADING change. For dietitians and current interns, what rotation surprised you the most? Photo of KBDI graduate and dietitian, Rachel, during her food service rotation. . . . #futurerd #rd2be #nutritionstudent #dietitian #dietetics #rdn #nutritionmajor #dieteticinternship

Every product is created with love❤️ Do you agree with me? There's always a need that a particular product is meant to solve. The producer therefore mixes a lot of love within the product, making him to create all the feature that will solve that need within the product. He stays awake to create principles and strategies to ensure the product meets the market needs. Then above all, he puts faith into this product to achieve success. If his product should fail, his heart will be broken. 🥺 But when it succeeds, he becomes very happy and rewarded greatly. What a love relationship between a product and it's producer. It is this love that drives my passion for product development. Yes, I am passionate about creating innovative food products or improving existing ones to meet the needs of ever hungry population. As a producer, do you relate with these facts? it doesn't have to food only. ----------------------------------------------------------------- I am a recent graduate of food science and technology, with interest in new product development, marketing and technologies that drive success in the food industry. I am of open to collaboration and internships. #productdevelopment #problemsolving #meetingneeds #foodtechology #marketresearch #consumerawareness

🌟 Spotlight on our Associate Food Scientist – Ryan Graff! 🌟 In this special interview session, we’re excited to introduce you to one of our stellar team members who brings their own unique perspective to product development. Let's dive into their journey, unique insights, and the innovative approaches they bring to the food and beverage industry. Q: Can you share a moment that shaped your professional perspective? A: Absolutely, seeing a product I helped develop on shelves for the first time during a summer internship was a game-changer. Witnessing the impact on consumers drove me towards where I am today. Q: How did you overcome a challenge early in your career? A: Beginning my journey during COVID forced me to adapt, particularly with a career that requires hands-on work in the lab. Collaborating virtually, proactive planning, and learning from colleagues molded me into a resilient problem solver. Q: Any innovative approaches that led to positive outcomes? A: I put myself in the consumer's shoes by testing products as they would at home. This perspective removed the “tunnel vision” of product development and enabled me to see the food from an outsider’s perspective. This shift greatly improved flavor balance and consumer satisfaction. Q: What brings you the most fulfillment in your work? A: The thrill of seeing a project I contributed to out in the world is unparalleled. Witnessing people's surprise when they share a product they’re interested in, only to find out I worked on it, is a fantastic reward. Q: Advice for those aspiring in the industry? A: Strive for diverse experiences in product development to gain a better understanding of the work and reveal new insights on how to approach a project. Stay humble and appreciate your colleagues' insights alongside your own knowledge. Q: Anything else worth highlighting? A: I appreciate the opportunity to be featured! Follow along as I compete in the IRONMAN 70.3 World Championships in Lahti, Finland, on August 27th! Race details are in the comments below. Join us in celebrating the passion and innovation of our extraordinary team member, Ryan! Be sure to cheer him on in the comments below! #JPGTeamMemberSpotlight #employeespotlight #productdevelopment

Save time Wednesday, July 26th at 11 am, and join us online for our Zero Hunger Intern presentations. The interns, winding down their ten-week internships, will share research focused on a hunger-related issue of their choice. Interns analyze the problem and present recommendations for practical solutions. Join Garreth Bartholomew, who was placed with Alive & Thrive and Fawad Mohammadi, who was placed with ACDI/VOCA as they explore “Cultural Competency within Food Accessibility in the New South. We are exploring the concept of ‘cultural competency’ in food – what does it mean, what does it look like, how is has food policy like post-pandemic child nutrition programs integrated the concept. Drawing on our experiences given our internships and interviews within our organizations on how complicated culturally appropriate food is on an international nutrition scale. We then examine the issue of culturally appropriate food accessibility domestically, focusing on the South, where diversity in food choices is often limited in spaces such as campus dining halls and food pantries. We discuss efforts to make culturally relevant and appropriate food accessible to students and pantry clients, using case studies such as the potential and pitfalls of integrating Halal food in these spaces.” Tap the link and we'll see you there! https://lnkd.in/eqDwVePB #zerohungerinterns #zerohungeracademy #endhunger #foodinsecurity

In the last two years, I've penned countless words in blogs, posts, thesis & marketing materials, but this one holds a special place in my heart. My dream of becoming a nutritionist has reached a pivotal chapter. It all started back in the 10th grade, when I first envisioned a future in the world of nutrition. These past years have been a rollercoaster ride, filled with countless hurdles that tested my determination and almost convinced me to surrender my dream. The turning point came when I faced the crushing disappointment of not securing admission into a master's programme in nutrition and dietetics. I felt like I was on the verge of giving up on a dream that had fueled my passion for seven long years. But then, life had a different plan for me. I made a choice that I never thought I would, diving headfirst into the world of nutraceuticals. The journey was far from easy; it demanded unwavering determination and countless sleepless nights. It was, after all, my dream at stake. I took on the extraordinary challenge of completing not one but two post-graduate degrees simultaneously, all while juggling demanding internships. Today, as I stand here with my Master's degree in Nutraceuticals, I can't help but feel an overwhelming sense of pride. I've also completed all four of my internships, with the final one being the ultimate validation of my dream—working as a nutritionist in a hospital. I am immensely proud of myself for not succumbing to the obstacles that stood in my path. This journey was not mine alone. I owe a debt of gratitude to the incredible people I've met over the last two years. They motivated me, celebrated my successes, and reminded me that giving up was never an option. In those moments when it seemed like nothing was working in my favour, I learned to trust the universe. It had a way of guiding me towards a different path, one that ultimately led to the fulfilment of my lifelong dream. So, to all the dreamers out there, remember that your journey may take unexpected turns, but with unwavering determination and trust in the universe, your dreams are never truly over. They just evolved into something even more beautiful than you could have imagined. #nutraceuticals #nutrition #nutritionist #masters #postgraduate

Hello LinkedIn connections Here are some basic tips for the new commers in food industry as per my understanding about the field for last decade. #Food technologists play a vital role in shaping the future of the food industry, ensuring safety, quality, and innovation in the products we consume. To propel careers forward and elevate the value they bring to the market, food technologists can focus on several key strategies. Firstly, continuous learning and staying updated with the latest advancements in food science and technology is essential. This can be achieved through attending workshops, pursuing advanced degrees, or obtaining #certifications in specialized areas. Secondly, fostering strong industry networks and collaborations can open doors to new opportunities and insights. Actively participating in professional organizations, conferences, and online communities can facilitate this. Additionally, gaining hands-on experience through internships, research projects, or cross-functional roles can broaden skill sets and enhance marketability. Furthermore, embracing #innovation and adopting emerging technologies can position food technologists as forward-thinkers in an ever-evolving industry landscape. By continuously gaining skills, expanding networks, and embracing innovation, food technologists can not only grow in careers but also increase tge value and impact in the market, driving positive change and shaping the future of food. #foodtechnology #foodindustry Day 2

I am looking for a mentee/ part time intern to help with some upcoming and current projects for Cleveland Innovative Infusion. If you are looking to fast track your career in the niche market that is cannabis edibles, I can provide this intern with training in skills such as formulation, infusion, dosing calculations, product rollout, R&D, and the basics of candy making. You would learn gummies, hard candies, chocolate, taffies, cookies, and more. The most important thing is that my formulations are shelf stable which is what the industry is always looking for. You could be a great chef and still lack the skills and knowledge to thrive in the cannabis industry without proper foundational training in food safety and shelf stability. Why come intern for me? Well, I took myself from making less than $18,000 annually to $70,000 annually when I was working with companies. I used my skills that I've built over the years to pull myself out of poverty and I want to help others do this as well. I have trained over 20 chefs across several states. I helped develop nationally rolled out products, that you can go to a dispensary and purchase today. Many of the chefs I trained are now in management. I have spent almost a year now building my buisness and have handled different clients in several states successfully. I believe in collaboration over competition. I can see that the economy is starting to pick up. I am getting more leads now than I have since Q1 of this year. I need a set of hands to help me but I'm still too small to have any paid employees-and that could change in the near future. I just want to be clear and upfront. I'm not looking for 40 hours a week, this would likely be 1 or 2 days a week with the possibility of travel and training. (expenses for any travel would be covered of course, if you were to accompany me on a training/formulation trip) Signing an NDA would be a necessity, but I'll set you up to be able to create your own original formulations if you stick with me and learn from me. For me, this internship would have to be mutually beneficial. If this sounds like something that you would be interested in, please reach out here or at Kari@cleinfusions.com for more information. No formal education required.