My time as an Analyst at Foodtec Solutions, a restaurant software company delivering point-of-sale systems, was a foundational experience. From 2015 to 2016, I was based in Greater Boston, where I focused on ensuring our clients were set up for success.

I was responsible for orchestrating end-to-end POS deployments. This involved managing the technical configuration of the systems and ensuring operational readiness for our clients. It was a hands-on role that gave me a deep understanding of the practicalities of software implementation.

Looking back, my time as a Test Kitchen Intern at America's Test Kitchen in Brookline, MA, was a really interesting experience. It was 2013, and I was involved in the development and testing of recipes for Cook’s Illustrated, which was a deep dive into the precision of cooking.

I also had the opportunity to be the first assistant on video shoots for Harvard X food science courses. It was a unique blend of culinary work and production, and I learned a lot about the detailed processes behind creating content for both print and video.

Back in 2012, I spent a season as a cook at Star Island Corporation, a unique non-commercial dining hall food service operation located off the coast of New Hampshire. It was a different kind of environment from what I do now, but the experience was foundational.

Working in that setting, preparing meals for a community on an island, taught me a lot about operational efficiency and consistent delivery in a high-volume environment. It was a hands-on role that reinforced the importance of reliable execution, no matter the context.

As a Production Assistant and b-roll cinematographer for Conception (Film) in Los Angeles during 2010, I contributed to the early stages of a feature film.

I had the privilege of working under Steve early in my career, and he fundamentally shaped how I approach work & complex client relationships. Navigating multi-stakeholder projects, keeping a room aligned, & contributing to a healthy work environment.