Will Madden has worked in the food industry for the past 20 years. He specializes in big-picture operations and supply chain management and contract negotiation between food companies and contract manufacturers.
Madden has helped everything from start-ups to multimillion-dollar businesses find perfect-match contract manufacturers, setting them up for long term success. He is also the author of “Separating the Con Man From the Co Man – A Guide to Contract Manufacturing" (Train of Thought Press, available at Barnes and Noble and Amazon).
Brandon Hernandez is a high-risk quality and food safety consultant with over 10 years of experience in every aspect of food safety, R&D and sanitation applications. With a B.S. in biology from Colorado State University and experience with Whitewave Foods corporate headquarters (formerly Zateca Foods), Rodelle/Custom Blending and Claremont Foods, Hernandez brings a wealth of knowledge to the table.
His depth of knowledge in the food industry includes: USDA and FDA processing applications, flavor and spice blending, snack and bakery manufacturing, vegetable dehydration processing, fresh-cut produce processing, bottling, harvesting practices, GAPs and frozen recipe meal manufacturing.
Along with the food safety aspect of manufacturing, Hernandez has worked on numerous R&D projects. His work includes “from scratch” recipe formulation to cost optimization and process improvement and extensive work in sanitation protocols and practices that include working with chemical representation in optimizing and understanding the necessary sanitation processes and practices.
Monica Smith graduated from Colorado State University in 2014 with a BS in Food Science and Human Nutrition. Since graduating college, Monica has been employed in the food industry with positions in both the R&D and QA departments. A considerable portion of her time has been spent with Co-packers and smaller start-ups; Monica also has many years of experience with corporate retailers and multi-million dollar companies.
Most of the past decade, Smith has focused on conducting GAP audits, educating and advancing companies to become GFSI certified and improving quality programs. Additionally, Monica is an SQF Practitioner and HACCP certified. Her experience spans a broad range: from RTE, snacks, bars and bakery to produce, frozen meals, USDA and butter.
Larry has over 25 years of business management, marketing and entrepreneurial experience including co-founding Sneaky Chef Foods, a national food line distributed in mainstream grocery and natural channels. Chase specializes in minimizing COGs via lean sourcing of ingredients and componentry, tight management of inventory levels and streamlining of logistics. He has maximized profitability at every business he has been involved in through accurate forecasting, competitive placement and pricing, market vision and trend analysis.
Mike is a SQF, HACCP, PCQI certified food safety and quality consultant with over 20 years experience in FDA regulated industries. Mike has developed and maintained food quality and safety systems in the following industries: sweeteners, dairy / juice processing, spices, seasonings, flavors and extracts, and vegetables processing. Outside of food industry, Mike has also worked in household products, OTC drugs, sterile compounding, and cosmetics.
Mike has experience in developing and maintaining kosher and organic programs. He has also extensive regulatory experience including nutritional panels and claims, product labels and ingredient statements, TTB, SDSs, NAFTA, etc.
Mike has a degree in biology from the University of South Dakota and is certified in HACCP, SQF, and PCQI.
Steven Siegel specializes in forecasting and production planning, strategic sourcing, operations management, customer/vendor relations, logistics, lean manufacturing and streamlining supply chains to maximize profits. Siegel provides operational guidance so that companies can focus on growth and has been instrumental in helping to successfully bring several CPG products to market. Siegel has over 20 years of experience across a variety of industries.
Melissa Ortega has over 16 years of experience in food manufacturing specializing in Candy and Natural Foods. Holding positions at Claremont Foods, Hammonds Candies and Enstroms Toffee, Ortega has experience in supply chain, inventory management, forecasting, operations management, scheduling, accounting and logistics.
Ortega is able to look at business as a whole and move companies in the direction of a successful lean manufacturing facility. Ortega prides herself in customer and vendor relationships making every interaction pleasant and productive.
Ortega has also sat on Food Safety committees, participated in audits such as Siliker, SQF and Kosher. She is well versed in certifications such as Kosher, Non-GMO Project, and Organic Certified and is HACCP certified.
Beth Weber’s depth of knowledge in the food industry includes the following:
- 30+ years in the food industry
- Project Management from ideation to commercializations
- Process Optimization
- Specification Development
- Training and Teaching
Weber is HACCP Certified
- Post Foods LLC R&D and Principal Scientist
- Frito-Lay Manufacturing
Arlent Halili comes to us with a fresh outlook in co-packing. With a degree in finance, he has worked with many small business owners; his experience ranging from valuating businesses and conducting industry research to providing owners with prized insight toward the growth of their business. With 3 years of experience in food manufacturing operations, Arlent recently moved into project management. He supports and works closely with the rest of the team to move projects along quickly and successfully.
Nadeem Robert Srouji
Nadeem Srouji has over 15 years experience in the CPG food industry, seven of which involved contract manufacturing, sourcing, operations management, contract negotiation and innovation projects for fortune 500 companies and start-ups.
Having managed contract manufacturing operations at Nestlé and Unreal Brands, Srouji brings vast experience and knowledge of the confections and snacks industry, including development of best practices to drive innovation, flexibility, speed to market and cost savings.
Anthony Rocco has more than 40 years of experience in manufacturing operations with leading companies in the food, pharmaceutical and confectionery industries. He has performed significant work with product and plant start-ups, project management, management development, cost control, labor management relations and negotiations, and contract manufacturing, moving major brand and new products from internal manufacturing to successful contract partners.
Jadon Groves began working for Whole Brain Consulting at the beginning of the year 2017 and has proven to be an asset to the Whole Brain staff. Jadon’s roles include but are not limited to: Marketing, internal support, office and schedule maintenance and providing resources for the staff of Whole Brain. His primary goal for the future is to complete additional supply chain certifications and begin working externally with clients by providing optimal solutions.
Gabriella Mangialardi joins Whole Brain Consulting with a background in Design and Social Media Marketing at Illinois State University as well as Columbia College Chicago. She brings with her valuable knowledge of marketing skills and techniques finely tuned over the years to Whole Brain. While she is new to the company her experience in the Food and Beverage space allow her to be a valuable to the team further strengthening the core values at Whole Brain Consulting.
Rachel Mork brings 10 years of digital marketing experience to the table, providing site traffic analysis, SEO strategies, and a wide range of public relations and copywriting services. Client experience ranges from start ups to universities.