#INCUBATOR KITCHEN MANAGER POSITION PROFESSIONAL#

#INCUBATOR KITCHEN MANAGER POSITION PROFESSIONAL#

Dedicated To the education training and supervision of professional Realtors. 25+years experience in the Real Estate / Mortgage business. Specializing in Washtenaw County with a history of providing detailed information about the community and its resources. Extensive knowledge of the financing process first-time home buyer challenges and issues estate liquidation foreclosure and pre-foreclosure specialist investor and 1031 transactions and sales and purchases related to a divorce proceeding. Jules holds a bachelor’s degree from Grinnell College, master’s degree from the Korbel School of International Studies at University of Denver and is a graduate of the “50 for Colorado” leadership program.Real Estate General Manager for Washtenaw Counties’ top broker, The Charles Reinhart Company. She is also an adjunct professor at the University of Denver. Her previous experience includes Development Director of the Rocky Mountain MS Center, Senior Major Gift officer for the American Red Cross Colorado Wyoming Region, Director of Development for Colorado Youth at Risk, and a teacher at Denver Public Schools. As Executive Director, Jules’ visionary leadership guides the direction of comprehensive family support programming serving over 1,500 individuals annually including adult education, early childhood education, family development, economic opportunity and Comal Heritage Food Incubator. Jules joined Focus Points Family Resource Center as Executive Director in the spring of 2018 with more than a decade’s experience in the nonprofit sector, specializing in nonprofit management and fundraising. Comal is the perfect intersection of cuisine, culture and community and I am excited to learn from and share my knowledge with them.” Show Less “From eating my way through floating markets in Bangkok, to learning about and cooking traditional Japanese food in Tokyo, to preparing a dinner with a family in Morocco after a day in the neighborhood market, I fell in love with the relationship between food and culture. “Travel has played an important role in shaping my philosophy on food and cooking,” said Lewis.

Prior to joining Comal, Chef Lewis was the Executive Chef and partner at one of the top catering companies in Brooklyn, NY. Over the course of his career, he held many roles in various areas of foodservice and hospitality, including managing the food operations in a 5-star hotel, cooking in fine dining restaurants, television food production, and restaurant consultation. From studying at the French Culinary Institute (now International Culinary Center) in New York, to working for chefs like Brad Farmerie, Cesar Ramirez and Nick Anderer, Chef Lewis was able to hone his skills to become the expert he is now.

Truth be told, working for Goldman Sachs opened up new doors for traveling and culinary exploration.Īfter eight years of working in Information Technology at Goldman and Sachs, Chef Lewis chose to follow his true passion for the culinary arts and garnered more than 15 years of experience in the field. From there he procured a position at Goldman Sachs in their Information Technology division. Chef Lewis eventually went on to attend undergraduate studies at Brown University receiving a B.A in Applied Mathematics.

Cooking would remain a deep interest while he pursued his other loves, science and technology. While food and cooking were an integral part of his formative years, it wasn’t the path he chose initially for himself. His interest in food continued through his teens as he would tape cooking shows on cassette tapes for some “light listening” on his Walkman. As a first generation American whose parents immigrated from Trinidad and Tobago, Chef Lewis was first introduced to food through classic West Indian dishes like buljol, a cold spicy salted cod dish, or roti with curry goat. Born and raised in New York, food has always been a focal point in Chef Lewis’s life.

Incubator kitchen manager position