Maria Lourdes Nilsen

Goal: To combine new possibilities with food, to be more accepting of changes within the food industry AREA OF EXPERTISE Cold kitchen Chef - buffet cold section - development of the menu for the afternoon Tea inclusive of the vegetarian/vegan menu - working with newly created vegetarian/vegan options for the “festvåning” - seafood buffets, julbord etc New possibilities as a chef •. Combining design in practical designing of food •. A better understanding of working in a team •. A better understanding of how different food should be put together As Product Manager Eighteen years of extensive experience in local and international retail merchandising successfully established several brands that created brand equity within the Philippine market. • New product development and Innovations • Forecasting and budgeting • Creation of attractive and profitable product assortment • Quality assurance • Vendor management • Sourcing of new vendors and meeting price points New possibilities within Retail/ brand Management •. Applications of design in merchandise wherein practicality, usage, quality and design •. A better understanding of working in a team •. Working in a new environment where creativity will be encouraged