Introducing Sixteen Spoons

I’ve put a proper structure around my design and marketing services for food and beverage companies, and it’s called Sixteen Spoons.

Sixteen Spoons combines my years of experience working in and designing kitchens and food programs with more recent work devising marketing strategies as well as pitching and implementing climate solutions, all in the food and beverage sector.

Here's what I'm offering: 

• Restaurant Design & Planning

• Workplace Food Strategy & Design

• Nonprofit Program Design & Operations Planning

• Food & Beverage Marketing Strategy

• Climate-Friendly Food & Beverage Planning

• Food & Beverage Project Management

Why Sixteen Spoons?

Many of my professional chef days were spent working pop-ups and catering events, where you are not likely to have a well-equipped kitchen, and in fact your “prep table” might be a folding table that hits at your thighs instead of your waist. In these kitchens I learned to be resourceful because the proper tool or utensil was probably not nearby.

One of my favorite pieces of knowledge that came in handy over and over was that there are 16 tablespoons in a cup, helpful for quickly scaling or executing a recipe on the fly with limited equipment.

Although I have lots of skills and tools at my disposal now, I’m still a resourceful and adaptive person by nature, and I tend to solve problems and develop creative solutions by breaking things down into smaller parts. A spoon is also just a very useful tool, and I always have one with me.

Sometimes you just need a small piece of knowledge to build on to do great things, so here we go!