Margaret Shields

Margaret Shields has been working in the food industry since 2016. In 2016, they were a Brand Champion for JoyRun Inc, where they promoted the food delivery app to Cal Poly students. In 2017, they were a Kitchen Intern for Good Eggs, where they prepared, weighed, and proportioned ingredients according to established recipes. Margaret was also a Prep Cook for Kellan's Kitchen in 2017. In 2018, they were a Breakfast Chef for Garden Street Inn. In 2019, they were a Product Development Intern for Mattson: Innovation for the Food & Beverage Industry, where they assisted in developing plant-based burgers/crumbles, roasted almond snacks, functional coffee beverages, easy-side sous vide potatoes, veggie snacks, and RTE protein waffles. Margaret also conducted analytical testing. Additionally, they were a Prep Cook for Stanford Sierra Conference Center, where they efficiently prepared ingredients according to head chefs specifications and menu plan. Currently, they are a Research Associate - Tissue Engineering and Food Science Technician for Wildtype.

Margaret Shields obtained their Bachelor of Science in Nutrition Sciences with a concentration in Food Industries from California Polytechnic State University-San Luis Obispo from 2014 to 2018. Margaret attended Woodside Priory School from 2010 to 2014. In October 2018, they obtained their California Food Handler Card from Premier Food Safety. Margaret is also CPR Certified, although the institution and date of certification are unknown.