Chef Amanda Haubrock is a Minnesota native, born with a love of food which much to the shock of her father, has found a way of making into a career. Over her ten years with Cargill, Chef Amanda has worked in the bakery, salt, dressings & sauces, and protein spaces. Previous to joining Cargill, Chef Amanda assisted with recipe validation for America’s Test Kitchen in Boston, she worked for General Mills in Minneapolis testing recipes to narrow down the top 100 contestants for the 44th Pillsbury Bake-Off Contest, and created recipes for Nestle Tollhouse while finishing her undergrad in Communication, Food Science, and Engineering at Seattle Pacific University. Chef Amanda holds a culinary degree from Saint Paul College and recently earned her Masters of Food Science and Human Nutrition degree from University of Illinois.
When not in the kitchen tasting a new product, Chef Amanda enjoys baking, reading, volunteering, photography, traveling, running, and eating! Ronald McDonald House Charities holds a special place in Chef Amanda’s heart as her Missouri-based cousin stayed at the Columbus, Ohio house before and after delivering her son who required immediate heart surgery by the renowned team at Nationwide Children’s Hospital. Chef Amanda was the top Red Shoe Society fundraiser in 2019 and served on the RMHC Wichita Red Shoe Advisory Board before recently returning to Ohio where she currently resides in Centerville with her husband Michael.
