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SNAPCHEF ATTRACTS GREAT TALENT TO MAKE OUR SERVICE TO OUR AMAZING CLIENTS EVEN BETTER!
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Greetings,
As we roll into Thanksgiving and the holidays I wanted to thank our Snapchef family and welcome the newest members to the Snapchef Team.
Without our great clients and partner organizations we would not be able to expand our team or services to you and the communities we serve.
The ability to build our team to this level has also allowed us to address the tremendous gap in food insecurity and workforce development within the neighborhoods we serve. We are working with many levels of local government and local organizations that are supporting our initiatives in #cookingupchange and #endhungernow. Together this is working and making a dramatic impact daily!
We look forward to supporting you and your continued business. We are looking forward to another great year ahead.
Warm regards,
Todd Snopkowski
CEO
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Ken Desmarais
Director of Culinary Business Development
Ken joins our management team as a Culinary Arts alumnus of Johnson & Wales University. He's held career positions as a chef aboard La Costa Resort's private yacht, personal chef on Steve Wynn's Golden Nugget corporate jets, and as executive chef and manager for private dining services at Boston's prestigious Palmer & Dodge Law Firm. He also served as Chef Instructor for the Boston Private Industry Council's culinary internship program with Madison Park Technical Vocational High School.
Ken is a Food Accelerator Advisor and an Aquaponics Changemaker Fellowship Mentor for Social Enterprise Greenhouse in Providence, Rhode Island. His culinary business development initiatives also include collaboration with entrepreneurs, educators, business leaders, policymakers and social support partnerships to maximize community participation, health and wellness education and business venture success.
"My philosophy is to strengthen one's impact through meaningful partnerships and a connection with the community," says Ken. "There's no greater satisfaction than being part of an organizations that does well and does good."
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Greg DiStefano
Director of Marketing
Greg holds a bachelor's from Brown University and MBA in marketing from Columbia University. He's spent 25 years in the fields of marketing, branding, advertising and public relations, in both the consumer goods and higher education industries. While at the J. Walter Thompson advertising agency in New York City he received a Silver Anvil award from the Public Relations Society of America, for best "Integrated Communications" program in the United States. He's taken the Snapchef helm of communications for Snapchefs evergrowing geographiocal footprint.
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Carl Tracy
Operations Manager - Worcester Office
Raised in Enfield, Connecticut, Carl always knew he wanted to be a Chef. The love came from a family of talented cooks. He started as a teenage at his uncle's restaurant, which served regional American cuisine. Each day brought a different recipe, which he studied and prepared until he knew he could perfectly execute the dish. Carl soon realized that the culinary world was far larger than what he ever imagined. He need to know more, and enrolled in the world-renowned culinary program at Johnson & Wales University, where he received an associate degree in Culinary Arts and bachelor's degree in Food Service Management.
Carl brings a breadth of experience through his experience in high volume lines doing sauté and grill, catering at banquet
venues and his various positions at corporate cafeteria-style food service establishments. He's now joined the management team at our SnapChef family and we can't wait to see him grow and reach his potential.
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Kizzy Bond
Director of Culinary Administration - Boston Office
Kizzy hails from Trinidad-Tobago, famous for Creole cuisines. She got her love of cooking from her mom's expertise with island recipes, and grew up trying to emulate the unique flavors that her mom produced.
Kizzy's family decided to immigrate to the United States to pursue the American Dream, settling in Dorchester, Massachusetts. After completing school she began to work in professional kitchens. Not only did she learn the skills that make her a seasoned professional chef, Kizzy also developed a deep understanding of how kitchens operate along with the knowledge of food production. Her ambition to gain an even stronger understanding of the overall food service industry pushed her to enroll at Le Cordon Bleu in Cambridge, Massachusetts, from which she graduated with a degree in culinary arts.
Upon graduation, Kizzy was asked to join the Norwegian cruise line where she worked her way up the kitchen ladder. She then became a chef at The Chart House restaurant.
Kizzy brings a deep love of culinary to the Snapchef's team on Boston. In addition to assisting with recruitment and our Fast Track Culinary Training development, Kizzy is also the liaison to all Snapchef's hospital clients, which is a growing part of our clientele.
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Office Manager - Providence Office
Erica was raised in Yorktown, New York, by parents who came to the U.S. from the Philippines. She started cooking at a young age, helping her family in kitchen.
After many years of watching the Food Network with a huge interest in cooking, Erica decided to pursue her passion for the culinary industry and enrolled at Johnson & Wales. She graduated in 2016 with a bachelor's degree in Culinary Arts and Foodservice Management.
What started off as a simple walk around the university's career fair became a life changing experience that Erica didn't expect. Before completing culinary internship with Snapchef, she worked as an office employee getting to know the fundamentals of the company. Through that experience, she realized that she enjoyed the fast-paced management side of the business. Because of her demonstrable management skills, Erica joined our team as the Assistant Operations Manager for our Rhode Island office.
Before joining the team, Erica gained food service experience at various locations as a cook. She trained as a breakfast cook at a golf club, worked at a private school in California and had the unique opportunity to learn more about organic foods and farm to table living. Her diverse knowledge and background make a great addition to the Snapchef team.
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Operations Business Manager - Holden Office
Jasmine joined the Snapchef team as a natural extension of her Culinary Arts and Food Service Management degree from the prestigious Johnson & Wales University. Working with Snapchef clients, it
became quickly apparent that she took an interest in the day-to-day business aspects of our dynamic, fast-paced environment.
She has a wide spectrum of food production experience, which includes The Radisson Hotel, The Brownstone Restaurant and numerous Snapchef clients. Everywhere Jasmine landed, she brought a passion for food (including a special interest in "Farm to Table and Wellness and Sustainability"). With her encouraging and understanding leadership style, she assist Snapchef employees and clients. She has earned a spot as one of our key office managers playing a significant role in overseeing operations in five states.
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Kristen Havens
Assistant Office Manager - Holden Office
Kristine's love for cooking was nourished by a family of dedicated foodies. In pursuit of her passion, she secured an associate degree in culinary arts from Johnson & Wales University and furthered her education with a bachelor's degree in Food Service Management from New England Culinary Institute. Kristine's experience was deepened through internships at Walt Disney World and well as at Chateau Elan Winery and Resort, where excellence was the only acceptable outcome.
Through her bachelor's degree studies, Kristine began to gravitate towards the business of food in her studies and in the field working through a variety of sales and customer service roles. Joining Snapchef was a perfect fit for Kristine's career interests, to delve into what makes a food service business grow and thrive, what makes it tick. Her insistence on excellence is clear to her fellow managers, Snapchef clients and Snapchef employees every day.
Between her deep understanding of food production plus her grasp of business management, policies, procedures and accounting methods, Kristine has become a valuable team member practically overnight.
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Snapchef Culiary Training and Staffing - 617-264-CHEF
www.snapchef.com
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