502-435-1359, mcurnutt@slu.

edu

MARY CURNUTTE
EDUCATION
Master of Science Nutrition & Dietetics, Culinary Entrepreneurship, Dietetic
Intern
Saint Louis University, St. Louis, MO
Expected Graduation
August 2017
Bachelor of Science Nutrition & Dietetics with a Special Emphasis in the
Culinary Arts, GPA 3.45
Saint Louis University, St. Louis, MO
Graduation
May 2016
NUTRITION EXPERIENCE
Kindred Healthcare, Louisville, KY
Dietetic Summer Intern
Dec 2013-Jan 2014, March 2014, June 2014-Aug 2014,
Dec 2014-Jan 2015, June-Aug 2016
Chose standard order guide food products using nutrition and purchasing
analytics and organizing product cuttings
Revised country wide menus to abide by new menu polices
Updated competency modules for food service workers at the different facilities
Established and compared product and company information utilizing computer
skills to download reports and reorganize and rework documents
Nutrition Awareness, Orlando, FL
Intern
July 2015present
Researched and composed articles for Medical News Today about the health
benefits of specific foods
Developed healthy recipes to use in the Nutrition Awareness blog to provide
clients with new healthy meal ideas
Wrote nutrition hot topic blogs for the Nutrition Awareness blog
Managed and updated clients newsletter subscriptions and MyFitnessPal
accounts
Feeding Children Everywhere, Longwood, FL
Operations Intern
May 2015-August
2015
Led many hunger projects in which volunteers are mobilized to pack thousands
of meals in order to send food to hungry kids throughout the country and world
Organized detailed itineraries for all hunger projects to ensure the staff and
interns can run these events smoothly
Sorted and logged administrative details such as meal distribution, volunteer
information, and travel information
The Campus Kitchens Project, St. Louis, MO
Cooking Shift Volunteer
September 2012-present
Shift Leader Volunteer
September 2014February 2016
Developed menus from the donated supplies to plan well rounded meals for
donation and problem-solved to ensure a meal was completed by the end of a
shift
Delegated recipes to volunteers and guided them in order to cook meals
Managed kitchen according to ServSafe Certification

502-435-1359, mcurnutt@slu.edu

MARY CURNUTTE
Collaborated with leadership team to fundraise, raising $1,200
Saint Louis University Dietetics Association, St. Louis, MO
Member
September 2012present
VP of Community Service
May 2015-present
Planned a facilitated 2-3 community service events each semester for members
to have the opportunity to serve in our community
Assisted the e-board in planning 2 meetings each month that are educational and
useful to members

Saint Louis University Culinary Club, St. Louis, MO

Member
September 2013present
President
September 2014September 2015
Planned different culinary outings, working with the culinary e-board, where
members could learn more about different culinary entrepreneurs and food
service
Facilitated meetings once a month that enriched members understanding of food
and strengthened the bonds of the club
Spoon University, St. Louis, MO
Writer
February 2015present
Wrote articles for all food topics ranging from health tips, recipes, and restaurant
reviews in order to inform the reader of ways to enjoy food
Organized campus events in order to encourage a fun and healthy relationship
with food
Fresh Gatherings Caf, St. Louis, MO
Caf Employee
September 2012February 2014
Utilized culinary skills to make items for breakfast, the lunch hotline, and
sandwiches at the deli, as well as different grab-and-go items
Performed excellent customer service through front end tasks such as cashier
and answering questions about the caf by using effective interpersonal skills
Meridian Caf, Louisville, KY
Caf Employee
May 2013August 2013
Utilized culinary skills in morning food prep with the chef
Provided exceptional customer service by using effective interpersonal skills and
attention to detail when interacting with customers, running food, and resetting
the caf
Salus Center Kitchen, St. Louis, MO
Kitchen Employee
September 2012December 2012
Operated large scale equipment to create meals for school lunches to go to St.
Louis schools
Utilized culinary skills to prep mass quantities of healthy food

502-435-1359, mcurnutt@slu.edu

MARY CURNUTTE
OTHER ORGANIZATIONS
One World Magazine, St. Louis, MO
Layout Design Team
September 2014May 2015
Collaborated with team members to effectively convey the social justice message
that we intend to educate the reader with
Designed layouts to make articles the most enticing to readers and assist in the
articles readability
OTHER VOLUNTEER EXPERIENCE
International Girls Day, St. Louis, MO
2014, Nov 2015
Make a Difference Day, St. Louis, MO
2014, Nov 2015
Empty Bowls, St. Louis, MO
2014, March 2015
Shamrock Week, St. Louis, MO
2014, March 2015
DNOW, Louisville, KY
2012, Nov 2014
Oasis Catch Healthy Habits, St. Louis, MO
March 2014-April 2014
Service Trip, Auxier, KY
Sept 2013
Service Trip, San Jose, Costa Rica
July 2013
Girls Beyond Bars, St. Louis, MO
Feb 2013
Clayton Farmers Market, St. Louis, MO
Oct 2012

Nov 2013, Nov

Nov 2013, Nov
March
March 2013, March
Nov