Sophie Ball is a 26-year-old culinary professional originally from Charlotte, VT. She graduated from the University of Vermont in 2007 with a Bachelor of Arts in Psychology and minors in French and Consumer and Advertising. After graduation, she worked for two non-profit organizations in New York before pursuing her interest in food and hospitality. She volunteered with a Peruvian organization where she researched and wrote about Peruvian cuisine. She then attended the Culinary Management program at the Natural Gourmet Institute and interned with Just Food, assisting with event production. She is now seeking a position that utilizes her skills and passion for the food industry.

1. A visual resume highlighting: Sophie Ball 802-578-5591 ~ sophball@gmail.com

2. Originally from Charlotte, VT Graduated from the University of Vermont , 2007 - Bachelor of Arts, Psychology - Minors in French & Consumer and Advertising Self Introduction Current Location: Astoria, NY Languages: English & French Age: 26

3. - After graduation I moved New York to pursue work within the not for profit sector. Between 2007 and 2009 I worked for two leading organizations: Office Assistant Event Management Assistant/ Office Administrator Key Responsibilities Acted as initial point of contact for general inquiries, registered participants for annual event, and processed donations. Generated and edited donor and participant acknowledgement letters. Verified television networks contracts by tracking PSA’s. Assisted the Office Manager with general administrative responsibilities as needed. Assisted with the management of Out of the Darkness Community Walks across the country by means of walk participant registration and donation data entry. Responsible for day-to-day operations of the National office, including: scheduling appointments, managing office calendar, principle contact to vendors and maintaining inventory of supplies. Maintained and edited Staff & Chapter Directory and procedural manuals. Work Experience

4. And started reading publications related to the food scene: The more I learned about the industry, the more I began thinking about a career related to food and hospitality… But, I also wanted to take some time to travel… So… During this time I explored some of the city's many gastronomic wonders:

5. I went to And volunteered with the Karikuy Organization. (Fall of 2009) There I worked on an ambitious project, Perupedia (an online encyclopedia about Peru) created to provide more awareness about the county. I chose to focus my research and writing on Peruvian Cuisine! I wrote articles and blog posts (using Wordpress) about the history and reinvention of Peruvian cuisine, posted popular recipes and information about food related events happening in and around Lima. Of course I ate a lot of Ceviche and Lomo Saltado too! Volunteer Experience

6. January 2011 : I began the Culinary Management program at March 2011-August 2011 I was the Event Management and Production intern for the Graduation: August 2011 Internship Experience Assisted with the production of two JBF Special Events: Sunday Supper and Chefs and Champagne. Created and updated event menu, production timeline and sponsor requisites. Compiled and revised information on participating chefs, restaurants, menu items, sponsor contracts, rental needs and invoices. Oversaw responsibilities for support personnel throughout the event and attended to any chef and sponsor needs.

7. Skills I can bring to your company Pro-active worker with endless motivation who will learn quickly and demonstrate interest, no matter how small the task Keen attention to detail A team player who work well with people, takes directions and generates ideas An endless passion for the food and beverage industry, including excellent knowledge of chefs, restaurants and trends. Competent knowledge of Microsoft Office, Outlook, Excel and PowerPoint Ability to multi-task and remain calm under pressure

8. Thank you for taking the time to review my visual resume.