Brook Shander

Brook Shander is a dedicated professional with experience in nutrition, culinary arts, and customer service. Currently serving as a Nutrition Intern at The Groden Network, Brook develops nutrition programs and activities for children with autism, focusing on healthy eating principles. Concurrently, in a role as a Line Cook at Y Noodle & Bar, Brook prepares authentic Japanese and Korean dishes in a fast-paced environment. Past experience includes a Teaching Assistant position at Johnson & Wales University, where responsibilities involved managing meat supplies and supporting culinary classes, as well as being a Shift Supervisor at Moe's Southwest Grill, which entailed overseeing staff and customer service operations. Additionally, Brook has experience as a Spin Instructor and Assistant Caregiver, combining fitness and compassionate care for individuals with disabilities. Brook holds a Bachelor's degree in Culinary Nutrition from Johnson & Wales University.