Paul Zinni has extensive experience in the food industry, starting as a flavor technician at Cargill and moving on to various roles such as a prep cook at Splendid Fare Catering, R&D Food Scientist at Custom Culinary, and lab assistant at Pierre S Food Products. Paul has also taught cooking classes at Midwest Culinary Institute and worked as a baker assistant at Integrated Baking Resources. With a Bachelor's degree in Food Science and Technology and Culinary Science/Culinology, as well as an Associate's degree in Culinary Arts/Chef Training, Paul has a strong educational background to support their diverse work experience in the culinary field.
2010 - present
Director Of Administration And Fiscal Affairs - Office Of The Vice President For Research at University of Alabama at Birmingham
Senior Director, Prospect Research And Management at Northwestern University
Manager, Shared Research Operations at Texas State University
Director, Global Master Of Science In Business Analytics & Information Systems Program at University of South Florida
Director, Freimann Life Science Center/attending Veterinarian at University of Notre Dame
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