Product Innovation
I spawn new products & improve existing ones to make users’ lives easier.
CONNECTED APPRENTICE BRAND DEVELOPMENT
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Brand development, project management, branding design, UX design
HOMAKASE BRAND CONCEPTION & DEVELOPMENT
Turned my passion for sustainable seafood into an accessible in-home sushi experience for over 1,500 guests.
Brand development, digital content strategy, branding design, supply chain management, customer service
GARNIER NUTRISSE PRODUCT RENOVATION
Beat market growth by developing packaging & user experience renovation based on consumer trends.
Packaging & presentation design, competitive analysis, focus group research, project management, product development
IBUSINESS TECHNOLOGIES CLIENT BRANDING OFFERING
Elevated the custom mobile device offering by designing branded packaging & device assets.
Brand development, brand design, packaging design
L'ORÉAL PARIS COLOR VIBRANCY INTENSIVE US LAUNCH PLAN
Developed complete launch strategy for product line extension that sold 10 million units & grew brand market share.
Marketing strategy, digital content strategy, lead generation, competitive analysis, project management, display & presentation design.
MAYBELLINE X WALGREENS EXCLUSIVE HOLIDAY KIT DEVELOPMENT
Leveraged consumer insights to create a retailer-exclusive holiday makeup kit that sold into Walgreens & earned a 4.8-star average review.
Competitive analysis, project management, product development, packaging & presentation design
NIKE TEAM APPAREL DESIGN OFFERING
Cut time-to-purchase by 50% & increased customer retention by 34% from value-added graphic design service.
Graphic design, CRM marketing, project management
Speaking of eggs… Soy Cured Ikura (Salmon Caviar)
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(Serves 5-30, depending on species & application)
1 skein (sack) of salmon roe, keta salmon recommended
Ice
1/2 cup soy sauce
1/2 cup sake
1/2 cup mirin (sweet rice cooking wine)
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Bring a large pot of water to a boil over high heat. Separately, prepare a large bowl of ice water and your brining bowl, a large bowl with your soy sauce, sake, and mirin.
Place a wide mesh strainer or sanitized tennis racket (recommended) over a large mixing bowl.
Repeatedly drag the skein over the strainer, applying gentle pressure. The ikura (individual eggs) will separate from the sack and fall into the bowl below. Continue until all eggs have been removed.
Blanch all ikura in the boiling water, gently stirring, for 15 seconds. This breaks down remaining skein and softens the outer membrane, producing a buttery bite.
Drain the pot with a fine mesh strainer and immediately shock the ikura in the ice water.
After 1 minute in the ice water, strain the ikura again and let it cure in the brining bowl for 30 minutes.
Strain the ikura once more. Cured ikura will last up to 5 days in an airtight jar refrigerated or 2 months frozen.