A Certified Food Scientist (IFT) and Certified Culinary Scientist (RCA). Experience and advanced degrees in both food science and culinary arts. Rachel has a BS in Food Science from the University of Massachusetts, an MS degree in Food Microbiology from the University of Illinois and a culinary arts degree from the New York Restaurant School/Art Institute. Rachel has been working in the food industry for 29 years in both technical and creative roles. In addition to running A La Carte Connections , Rachel teaches food science and technology at San Francisco State University, inspiring future students to go down the food science path.

• Certified Culinary Scientist | Research Chefs Association
• Adjunct Professor of Food Science | San Fransisco State University
• Certified Food Scientist | Institute of Food Technologists
• Contributing Author | “Culinology” The Intersection of Culinary Arts and Food Science

Sohail earned his B.S. in Pharmaceutical Chemistry but was more interested in a food innovation career. He spent 5 months interning at A La Carte Connections, then worked at Impossible Foods as a product development technician, and has now returned to A La Carte Connections to head up R&D projects. Sohail has a background in formulating keto products, plant based meat analogues and beverages. He brings creativity and discipline to the team.

Michael Freudenthal thrives on working with clients to solve problems and to implement effective solutions. Michael spent the majority of his career in the industrial manufacturing sector. There he gained experience in operations, supply chain, food safety and continuous improvement. While consulting is his passion by day, Michael enjoys volunteering as a mentor and sustainability advocate in his spare time.

Michael has dedicated his career to helping organizations succeed. He is certified in food safety, continuous improvement and earned his degree in biology from the University of Oregon.

Tiffany is a recent Nutrition graduate from San Francisco State, and is interning at A La Carte Connections while getting her online MS degree in food safety. Tiffany assists the team with prototype making, setting up sensory analysis and creating shelf life study protocols.