Growing up in a southern Connecticut Italian household was what shaped Christina’s approach to food. She learned to cook from her parents and her grandma, who inspired her love of using fresh herbs and produce grown at home. Christina began baking as a teenager, guided mostly by cookbooks and YouTube videos. Before attending college, Christina worked at a local bakery and supermarket. She started at the Culinary Institute of America in the spring of 2017, and graduated winter 2018 with her degree in Baking and Pastry Arts. Between classes and homework, she found time to work at the campus’s library and in the kitchen of a group home for at-risk children off campus. She returned that following January to study Culinary Science. In the first semester of her senior year, she connected with Sandridge at the Fall Career Fair. Dane, Dan, and Jack visited the CIA and gave a lecture to her Culinary Science class on fresh food manufacturing and HPP later that same semester. Upon graduating in spring 2020, Christina moved to Ohio and started working for Sandridge.
At Sandridge, Christina collaborates with her fellow chefs to develop new recipes, test them on the plant floor, and launch new products for Sandridge’s numerous customers. She enjoys looking at recipes in a multitude of different formats to deliver the highest quality products to our customers utilizing Sandridge’s clean label capabilities. Christina also assists with testing new ingredients and streamlining products and processes in production. Her chefs at school stressed daily that consistency is key, and Christina takes that lesson with her to every recipe she looks at.
Outside of work, Christina enjoys hiking and exploring the numerous different parks and open spaces in Northeast Ohio. She takes pictures of the scenery she encounters, and goes home to paint when the weather isn’t as nice. On particularly rainy days, she prefers to stay in and curl up with a book and her cat.