Raymond D.

About Raymond D.

I am a highly motivated food industry professional with a passion for leadership and hospitality. I love every aspect of the food industry and aim to leave a lasting impact on it. Food for me is the connector to people around the world, and to be able to be apart of that in some way brings me great pride. In my time spent at Culinary School, I immersed myself into leadership roles. I was a Resident Assistant, being there for residents when needed. I was a Bachelor\'s Ambassador in my Bachelor\'s program, giving advice to newer students on how to succeed at the school. I was on the Student Government Board, focusing on creating a dynamic communication system between faculty and students. I was able to help start a Sustainability Committee, and help the school align their values in terms of sustainability, going so far as to helping reduce costs of paper waste in our dining hall by annually. I was also the founder of the on campus community garden, planning and negotiating on how to build such an important recreational space.My work in fine dining has given me great respect for food and where it comes from. Whether it be the 12 weeks I spent in California farming and working with farmers, or the 6 months I spent at Oliver\'s in Buffalo as a full time worker, I value food to the highest degree. With Oliver\'s I was able to help cook at The James Beard House and do other great events. My goal is to align myself with people who want to have a positive impact on our industry. Organizations with high standards for themselves and the food they source and provide to their customers. My eagerness to learn management, cooking and correct product sourcing has opened many doors in my career so far, and I am excited to see where this leads.

Experience

1. Culinary Innovation Manager - Ready to Eat

   Purple Carrot

   Jul 2025 — Present

Education

• The Culinary Institute of America

  Bachelor's degree, Business Administration and Management, General

  2015 — 2018