Andrea Todd

Andrea Todd has a diverse work experience in the foodservice industry. Andrea started their career as a Co-owner/ Operator at Food for Thought from 2008 to 2011. Andrea then worked as a Pastry Cook at Root Down/ Linger from December 2011 to May 2012, where they were responsible for pastry plating and production. Andrea also worked as a Pastry Cook at La Grande Orange Hospitality and Fox Restaurant Concepts in 2012, and as a Pastry Chef at Standard Market in 2013. At Standard Market, they managed a pastry team, created pars, executed production, and conducted recipe testing and new product development. Andrea also held a role as a Pastry Chef at Swirlz Cupcakes in 2013, where they managed a team, produced cakes and cupcakes, and handled custom orders. Andrea then joined CSSI Marketing + Culinary in 2014 as an Associate Director, Culinary R&D, where they developed trend-driven menu concepts for foodservice manufacturers. From 2017 to present, Andrea has been working at Dessert Holdings, first as a Culinary Business Development Director, Foodservice and currently as the Vice President, Foodservice Culinary Customer Development.

Andrea Todd's education history began in 2000 at Alliance High School, where they completed their high school education. From 2004 to 2005, they attended the University of Nebraska-Lincoln, studying textile design. However, it is not specified if they completed a degree during this time. Andrea then pursued a Bachelor of Arts degree in Business from Chadron State College from 2005 to 2007. In 2011 and 2012, they received a Baking & Pastry Certification from the Auguste Escoffier School of Culinary Arts. Andrea'seducation journey continued with a Master's Degree in Food Business & Product Development from The Culinary Institute of America, which they pursued from 2019 to 2021.