Anna Felty
Culinary Operations & Innovation Intern @Onyx Coffee Lab
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WORK HISTORY
Culinary Operations & Innovation Intern @Onyx Coffee Lab
Rogers, AR, US
Hands-on role supporting high-volume bakery production and product development. Bake croissants weekly along with sourdough and yeasted breads while maintaining quality and consistency. Improved efficiency by streamlining prep processes, reducing recipe time by 10 minutes to ensure on-time delivery.Contribute to new product development by testing recipe ideas, conducting market research, experimenting with flavor combinations, and gathering customer feedback through surveys and interviews. Support bakery operations by communicating with vendors, managing inventory, updating production sheets, and helping develop policies and procedures. Gaining end-to-end experience in how ingredient costs, portioning, and prep methods impact both menu development and overall business performance.
EDUCATION
University of Arkansas Rome Center
Bachelor of Business Administration - BBA
École Ducasse
Associate's degree, French Bakery Arts Diploma
University of Arkansas
Bachelor's degree, Innovation, Entrepreneurship, and Marketing
ABOUT ANNA FELTY
Collaborative and self-driven aspiring recipe developer with 6 years of combined experience in leadership, restaurant management, business, and culinary arts. Skilled in adaptive learning and working independently in fast-paced, multicultural environments. Passionate about using food as a tool for sustainability, inclusion, and education. Seeking to apply recipe and menu development skills within a corporate setting to help companies expand to global markets. Dedicated to developing innovative, cost-effective, and sustainable menus that respect local traditions while introducing inspiring concepts. Ultimately aiming to develop adaptive yet informed culinary strategies for companies entering new international markets.
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