How long have you worked in the food industry and what led to you selling flavors? How long have you worked for Weber Flavors?

I started working in the food industry right out of high school in 1994, working for a local dairy protein company, and subsequently earned both Bachelor’s and Master’s degrees in Food Science from the University of Minnesota. I started working for Weber Flavors in 2000 after finishing graduate school, thinking I’d figure out what I *really* wanted to do after working there for a bit. I quickly learned how fun working with flavors is, and how flavors touch every aspect of the food and nutritional industries, keeping life lively and interesting, while still being grounded in a solid company and working environment.

What is your favorite part of the territory you cover?

Despite traveling for a living, I’m a homebody at heart, so I have to admit my beloved Minnesota is at the top of my list.

What’s one fun fact you wish your customers knew about you?

I met my husband by walking into his candy factory in Denver on a cold call one summer day. While it wasn’t exactly love at first sight, and I did have to ask how this crazy last name is pronounced a few times, it sure didn’t take long after that!

If you could describe your personality as a flavor, what would it be and why?

Vanilla. While seemingly a little boring on the surface, vanilla is filled with all sorts of subtle nuances that can take it in many directions – a little earthy, a little smoky, sweet, and universally pleasing. I like to say “there’s nothing vanilla about vanilla” and I hope that describes me as well.

What is your favorite flavor of ice cream?

Pistachio. I loved that green Jello-pudding as a kid, and it’s translated to a slightly more sophisticated preference for real pistachio nuts as a grown-up, but I still love that nutty and creamy combination.