Linsey Herman, MBA, CRC

Linsey Herman, MBA, CRC has a diverse work experience in various roles and positions. Linsey began their career at Sara Lee Coffee & Tea Foodservice as a Marketing Business Partner, specializing in the Coffee & Tea division from an unknown starting date to 2005. Linsey then moved on to Sara Lee as a Culinary Development Manager in 2005, where they developed and edited a culinary newsletter called "Consume!" that covered food and foodservice trends. In 2006, Linsey became a Senior Manager of Innovation at Sara Lee, where they managed the development and commercialization of new products and led ideation and innovation workshops. Linsey'srole with Sara Lee ended in 2008. Linsey then joined Enjoy Life Natural Brands, LLC as a Senior Manager of Innovation and R&D from 2010 to 2011. After that, they worked at Daymon Worldwide as a Product Development Manager, responsible for developing a line of organic and natural products under the Wild Oats brand. Linsey joined Health to Shelf Consulting in 2015 as a Principal, utilizing their expertise in product development. Linsey'smost recent position is as the Vice President of Product Development at Factory LLC, a role they have held since July 2017.

Linsey Herman, MBA, CRC, has a diverse education history spanning across multiple fields. Linsey obtained an MBA degree with a focus on Marketing and Operations from Northwestern University - Kellogg School of Management between 2001 and 2003. Prior to that, they pursued an Associate of Science degree in Culinary Arts from the New England Culinary Institute from 1995 to 1997.

Before completing their formal education, Linsey attended Harvard University, where they studied Visual and Environmental Studies and East Asian Languages and Civilizations. Although the specific years of their enrollment at Harvard are unavailable, they earned a Bachelor of Arts (BA) degree in these fields.

In addition to their degrees, Linsey Herman also holds a certification as a Certified Research Chef (CRC) from the Research Chefs Association, which they obtained in April 2022.