I have 40 years of experience, and specialize in the field of food and restaurants with specific knowledge in the areas of operations, product development and food safety. I have published on such topics as new product development, operations and menu engineering. I have testified on distribution, food safety and food borne illnesses. I am known in the food industry as a “marketing techno-chef”, combining the art of the chef with the science of a food technologist. The odds are very good that you have eaten at least one thing that I have developed!