THE RESUME OF ADJOA KITTOE
A BIT ABOUT ME
I believe there’s an importance of intersecting technology, food systems, and operations. Below you’ll see how my experience showcases my dedication to such integration.
PROFESSIONAL LIFE STUDENT
I started my journey into technology in my teens when fooling around with MySpace and Neopets custom pages. I loved the ability to create aesthetically pleasing visuals with words and numbers. I later found out my love wasn’t only for front-end development, but for the creative arts in general.
QUICKLINKS
CURRENTLY STUDYING
Digital Marketing – University of Illinois
Fundamentals of Digital Marketing – Google
Digital Project Management – SuperHi
Social Media Analytics – Emroy University
Social Media Marketing & Management – Facebook
CULINARY SKILLS
CUISINES
African | Caribbean | French | Italian | Modern American | Plant Based | Wellness Focused
DEVELOPMENT
Recipe & Menu Development | Food Writing & Editing | Event Planning | Catering | Food Styling
OTHER
Food Costs | Food Quality | Food Safety | Allergy Awareness | Sustainable Systems | Holistic Alternatives
TECHNICAL SKILLS
WEB
HTML | CSS | Content Management Systems (CMS) | Webflow
GRAPHICAL
Adobe Illustrator | Photoshop | InDesign | Figma
PRODUCTIVITY
Notion | Slack | AirTable | Asana | Google Workspace | Zapier | Dubsado | Honeybook
WRITING
SEO | Yoast | Newsletters | Copywriting
SOCIAL MEDIA
Digital Marketing | Customer Interaction | Promotional Content | Analytics
OTHER SKILLS
Social Media Management | Project Management | SOPs | Conflict Management | Data Entry | Analysis & Assessment | Tracking | Budget Management | Strategic Planning | Procurement | Content Marketing | Inbound Marketing | Brand Marketing | Influencer Marketing
CONTACT
01 / SELECTED WORK EXPERIENCE
CURRENTLY
Freelance, Digital Marketing Strategist at deCoding Chef since 2018
Manages content strategy for social media and webpages of 10+ clients. Organize and reconstruct website content for 4 hospitality businesses.
Freelance, Writer since 2019
Specializing in food editing, history and anthropology.
Private Chef at Seulful Pantry since 2016
Provides a variety of meal prep services and sustainable home & body products to the tri-state area, to over 100 returning clients. Educates the community by providing virtual cooking classes, recipes, and in-home demonstrations.
PREVIOUSLY
- Marketing Manager at Opus Training 2021-2023
- Director of Project Management at Aya Hospitality, LLC. 2020-2022
- Cooking School Coordinator at Christopher Kimball’s Milk Street 2021
- Lead Line Cook at Coast and Valley, wine bar 2021
- Food Editor at Food Startup Help 2020-2021
- Garde Manger at Marcus at NoHu in Weehawken, NJ 2020
- Line Cook at Lea in Brooklyn, NY 2020
- Lead Line Cook at The Wing in New York, NY 2019-2020
- Office Manager at Uncommon Schools in Brooklyn, NY 2018-2019
- Direct Support Professional at AHRC in Brooklyn, NY 2015-2018
- Office Assistant at SUNY Old Westbury in Long Island, NY 2011-2014
- Director of Public Relations at OWWR in Long Island, NY 2011-2014
- Steering Committee, Board Member at BIFU 2023
- Board Member at STEAM URBAN 2023
- Founding Member, National Young Farmers Coalition, NJ Chapter 2023
- DE&I Community Manager, Board Member at Montclair Community Farms 2022
- Farm Co-Manager at Al-Munir Farms 2022
- GROW Fellow at Vital Voices 2022
- Internal Policies Committee Member of Black Farmers United 2022
- Forté Fellow at Forté Foundation 2022
- Legacy Network at James Beard Foundation 2022
- Volunteer Chef at Off Their Plate 2022
- Chefs Boot Camp for Policy and Change Alum at James Beard Foundation 2021
- Contributor to For the Culture, Food & Wine Magazine 2021
- Member of MAPP Impact 2021
- Featured Chef at Ada’s Supper Club 2020
- Community Ambassador at Notion 2020
- Web Developer & Consultant at deCoding Chef 2019
- Honored as Future of Food 50 by Cherry Bombe 2023
- Awarded as Culinarian Black Women in Food by Dine Diaspora 2023
- Featured in For The Culture: Phenomenal Black Women and Femmes in Food: Interviews, Inspiration, and Recipes 2022
- Co-Founder of Notionette Magazine 2021
- Columnist at Taste Afriq 2021
- Advisory Council Member of Just Call Me Chef 2020 – 2022
- Freelance Recipe Developer at Forager Project 2020 – 2021
- Volunteer at the James Beard House 2020
- Assistant Chef at Campbell’s Dinner Insurance 2020
- Event Support at Sankofa Supper Club 2019-2020
04 / EDUCATION
2022-Present
Masters of Business Administration
2019-2021
Diploma, Culinary Arts
2010-2014
Bachelor’s of Arts, Psychology
05 / CERTIFICATES & RELEVANT COURSEWORK
2021
Carnegie Center For Literacy and Learning, KY
Food Writing: Pitching Your Work (Course)
2021
American Culinary Federation
Safety and Sanitation (Course)
2021
Management and Strategy Institute Accreditation
Project Management Essentials Certified (PMEC)
2020
National Restaurant Association
ServSafe Food Handler Certification
2020
Bocconi University, Italy
Food and Beverage Management Certification
2020
Florida Atlantic University-College of Business, FL
Hospitality and Tourism Management Certification
2020
Purdue Global University, IN
NS350 Food Safety & Microbiology (Course)