Andy Decker

Background

About Andy Decker

My career started in Field Technical Sales, in which I enjoyed ten years in the field. In pursuit of my passion for food, I trained at the French Culinary Institute in New York, and remained in the New York restaurant scene for nearly ten years. In the course of my time in New York, I worked for some of the most prestigious restaurants/chefs,held executive chef positions as well as having two of my own restaurants. My passion then guided me toward the retail side of prepared and fresh foods. In this facet I gained incredible insight into large scale management, marketing and merchandising. My ultimate passion lies within food, and making quality, wholesome and fresh food available for all to enjoy. My path led me to the Higher Education field in which I also found a home. The ability to educate through food is an incredible reward. I am now back in sales, so life has come full circle.Specialties: Classically trained in the French art of cooking. Unsurpassed communication skills. Ability to manage large and small groups of people. Unparalleled vision and ability to self direct. Passion for my job, my life and my fellow man. Managing union workers. Thorough buying experience and proficiency with many buying systems. Inventory control and systems. Marathon and ultra-marathon running.