Jay Drumm has a strong background in culinary innovation and food safety, currently serving as Manager of Culinary Innovation at The Wendy's Company since October 2013, after previously holding the position of Senior Specialist in Culinary and Product Development. Prior experience includes roles at Cargill from June 2012 to October 2013 as a Food Safety, Quality and Regulatory Management Associate and QA Supervisor, where responsibilities included managing pre-shipment reviews and developing food safety policies. Jay also contributed as a Technical Services Intern at Cargill in 2011, focusing on creating a sanitation manual and developing cost-saving product formulas. Academic credentials include a Bachelor of Science in Food Science and Technology from The Ohio State University and an Associate of Arts and Sciences in Culinary Arts/Chef Training from Bradford School.
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