Cinthia Madrid

Taught culinary arts to youth in juvenile hall, equipping participants with practical cooking skills and nutrition knowledge.

Created and launched three innovative culinary programs, including The Passport, focusing on global cuisines and cultures.

Developed and adapted curriculum to address needs of at-risk youth, promoting technical skill growth and personal development.

Mentored students through positive engagement, fostering self-confidence, discipline, and employment readiness.

Collaborated with facility staff and Open Gate International leadership to ensure program success and compliance.

Promoted culinary education as a means for rehabilitation and empowerment, offering second chances.

• Implemented culinary arts training program curriculum for vulnerable populations, combining theory with practicum.
• Oversaw recruitment and placement processes for all program participants.
• Developed nutritious menus and prepared meals for local homeless shelters to support community outreach.
• Redesigned curricula to align with industry trends and enhance learning experiences.
• Translated curriculum materials from English to Spanish to ensure accessibility.
• Created culturally appropriate culinary skills training programs for diverse global communities, including survivors of human trafficking in Africa and young women in India.
• Established culinary programs for foster youth in Russia and young women in Cambodia and Mexico, promoting independent living.
• Launched a self-sustainable restaurant initiative in Moldova as part of culinary education efforts.

• Responsible for leading culinary arts instruction with hands-on approach in teaching cooking courses.
• Prepared teaching material, led students in preparation of healthy meals and products utilizing modern cooking techniques and knife-handling skills.
• Provided effective job training experience while also ensuring high-quality, food safety-compliant meals.
• Shopped for ingredients, prepared kitchen, and ensured adequate maintenance of three cooking studios in compliance with health and safety regulations.
• Expanded number of client attendees to culinary classes.

• Arranged and facilitated daily demos and prepared recipes for cooking demonstrations.
• Served as nutrition advisor engaging and responding to question from customer and team members regarding nutritious eating habits.
• Made recommendation on dietary needs to achieve healthy goals, listened and reviewed client's diet to determine where changes may be needed, and conducted follow-ups.
• Delivered expert knowledge of nutrition to help others learn to make healthy food choices in collaboration with numerous conferences.
• Increased sales margins by 20%.
• Spearheaded the Health Starts Here Program presence at Whole Foods Tustin.
• Developed lesson material and presentations, as well as taught educational lectures.

• Delivered personal chef services for multiple families, ensuring unique culinary experiences.
• Developed personalized meal plans tailored to clients' dietary needs and preferences.
• Sourced high-quality ingredients from local markets while fostering strong vendor relationships.
• Coordinated menu planning with clients to support customized meal preparation.
• Researched modern healthy eating trends for incorporation into client menus.
• Maintained exceptional standards for food and beverages within budget constraints.
• Prepared and served gourmet meals for private clients, guaranteeing superior quality.

• Worked with National Basketball Association to produce diversified menus addressing specific dietary needs of each player.
• Trained and directed team members in food preparation and to further educate and guide others towards healthy eating lifestyle.
• Coordinated with staff, checked inventory, and ensured accurate resources were allocated daily.
• Served dishes in timely manner through professional management of kitchen operations.
• Supervised staff cleaning, monitored and maintained foods safety, sanitary kitchen cleaning for hazardous material, and health and safety regulations.
• Generated innovative recipes with ChefTec Software.
• Led wide range of regional training classes to further develop participants cooking skills.

• Allocated budgets, solicited new vendors and products in accordance to budget, and tracked expenditure.
• Created and maintained seasonal menu, ensured client specifications are catered to, and upheld all food safety regulations and customer dietary health needs.
• Led kitchen staff in meal preparation, stayed abreast of industry culinary techniques, ensured promptness, freshness, and quality of dishes.
• Oversaw food purchases, inventory, and cost control activities, waste management, and ensured kitchen and surrounding areas were sanitized and cleaned in accordance with health code regulation.
• Trained staff, implemented strategies that optimized culinary operational efficiency, and ensured quality dinner services.
• Innovated new dishes complimenting current culinary trends to update the menu.