THOMAS AMELOOT
PCQI, AST, Q-GRADER
25 years in Food and Beverage industry with intensive Farm to Consumer experience. One current contract they are working on includes training a 4 billion/year sales team to Foundation-level Specialty Coffee certification in Barista Skills, Brewing, Green Coffee, Roasting, and Sensory.
Thomas uses his deep understanding of human behavior and communication to deliver training sessions in relaxed environments which cater to adult learning, creating trust and long-lasting understanding.
Well versed with Food Safety and Quality Management Systems, Sensory, Training, and Certifications programs, Coffee and Food history and preparation standards, and sustainable Business Development. Cur
He is happy to serve community by supporting non-profit organizations to become established and grow in sustainable ways. He is Co-Founder of Life in My Days, a non-profit founded to eliminate stigma and create safe places by starting conversations around mental health, and social justice.
Thomas will assist you with needs as small as answering compliance questions, document creation, and single training events to large-scale projects like development of comprehensive systems to meet internal and external needs. He helped shape the SCA education program as Co-Founder and Chair for the Coffee Taster Certification/Coffee Taster Pathway.
- Multiple Facility Implementation of Quality Management Systems
- SQF – Level 3,
- Internal and External Audit,
- CAPA,
- Customer Service Program,
- Environmental Monitoring,
- Document Control,
- Training;
Customer and Farmer Relations; Quality standard development and management for over 150 farm supply chain – International Markets, Exports, Wholesale Accounts – Costco, Whole Foods, Trader Joe’s, Sam’s, Walmart, Dunkin’, Starbucks, Kraft, etc.
NICOLE POQUETTE,
M.S., P.C.Q.I., AST
As a highly-motivated, thoughtful, and energetic individual, Nicole is constantly seeking new challenges and experiences in the coffee industry. With professional experience in sensory evaluation, food safety, and food science and nutrition research, she enjoys having the opportunity to engage with individuals across all levels of the coffee and food industry, and provide high-quality training and project support. It is a great privilege as well as responsibility to contribute to an individuals’ learning journey, and it is her passion to provide inspiration and motivation to those seeking further knowledge and training.
Beginning at the coffee retail level, she was inspired to study food science and agricultural business. Knowledge of food science and nutrition further inspired her to pursue research with functional food ingredients, specifically starches. It was through graduate research she had the opportunity to conduct projects and publish findings.
After completing her graduate degree in Food Science, an opportunity within the sensory field for a major food company provided a unique chance to better understand the intricate process of product development as well as apply sensory methodologies relevant to the fast-paced industry setting. When an opportunity to return to the coffee industry as a sensory specialist rose, she took it. She then applied sensory knowledge and skills at the manufacturing level in a large scale coffee production facility. The position helped Nicole gain a deeper knowledge of quality management systems and production challenges. Recently, through a role in food safety for a local food company, she has been exposed to the new regulatory challenges many food and beverage companies are facing regarding updated food safety rules.
She greatly enjoys bringing her energy and passion for coffee training and food safety knowledge in all aspects of the industry.
CoLab Cooperative 