Entrepreneurship + Innovation

Natalie Morris coordinates the Prepped program on behalf of the Edson College of Nursing and Health Innovation and the office of Entrepreneurship and Innovation at ASU. Her academic background is in food culture, communications, and culinary arts. In addition to being a food entrepreneur, she has worked in the areas of nutrition, academia, and grassroots non-profits over the last 13 years.

Dr. Rick Hall is a registered dietitian, clinical professor, and senior director in the Edson College of Nursing and Health Innovation at Arizona State University. He previously owned eight restaurants in Arizona and was the director for the National School Lunch Program for the State of Arizona. He has been teaching leadership courses at ASU since 2002 and is the co-leader of Prepped.

Ji Mi Choi is the associate vice president of Knowledge Enterprise Development leading Entrepreneurship + Innovation utilizing her twenty-plus years of expertise in higher education at the intersection of entrepreneurial and public-private partnerships. She is the founder of Prepped and currently serves as co-leader of the program.

Chef Kent Moody coordinates the Instructional Retail Kitchen, the Kitchen Café, at the ASU College of Health Solutions. He brings a career in the food industry to his work with ASU students and his knowledge and experience in the management of food service systems, food safety and food purchasing to Prepped participants.

Arnim Wiek is an Associate Professor in the School of Sustainability at ASU where he runs the Foodlab. Arnim is committed to partnerships with local food entrepreneurs, businesses, governments, non-profit organizations, and community groups to advance sustainable local food economies and believes that interdisciplinary and international collaborations with scholars and practitioners offer unique learning opportunities to advance sustainable local food economies around the world.
 

Adrienne Brown specializes in offer optimization and analytics as Marketing Manager at USAA. Adrienne holds an MBA in Marketing from Western International University and is also Director of Marketing for Jamburritos and Jammin BBQ & Dawgs Food Truck, two successful concepts founded by her husband, chef Michael Brown. When not engaged in marketing, Adrienne enjoys traveling, going to the movies and restaurant hopping with her husband.

Chef Michael Brown is the chef and owner of Jamburritos Cajun Grille Express and Jammin BBQ & Dawgs, where he trains and develops future staff and entrepreneurs creating inventive dining experiences for guests. He graduated from Middlesex County College with an AAS in Hotel & Restaurant Management. He has been married to his wife Adrienne Brown for over 30 years and plans on increasing that batting average.

Michael Mazzocco has worked twenty-seven exciting years in the marketing, customer service, and special events industries. He is passionate about the arts and assisting our community to create a beautiful and productive environment for everyone. He has mentored for all but the first Prepped cohorts and manages the Prepped Alumni Circle in addition.

Travel, life experiences and passion for being socially conscious have brought Stephanie Vasquez, owner of Fair Trade Café, to this exact moment in her life. An Arizona native who graduated from Arizona State University with a degree in education and began her professional career as a middle school science teacher, Stephanie was always inclined and passionate about helping her community.