Vince joined HCG in 2022 after nearly 30 years in industry. His broad experience encompasses all levels of participation from prep cook and restaurant management to live cattle inspection, quality control, and corporate multi-facility system management. He is a Certified Chef with a culinary degree from Le Cordon Bleu in Pasadena, CA. His specialty is in research and development for human and pet food. He has crafted and maintained many HACCP and GFSI / FDA/ USDA- compliant Food Safety Programs. His educational background includes a Bachelor of Arts in Agricultural Sciences from Hutchinson Community College in Kansas, a Bachelor’s and Master of Science from Oklahoma State University, and Post Graduate work in Agricultural and Animal Sciences at the University of California Riverside. His thesis was on Prevention and Decontamination of Escherichia Coli O157:H7 on raw and cooked proteins.