ProSidian Seeks a Culinary Ambassador Keynote/Guest Speaker | Culinary Ambassador [ESC1F034] for Speakers Bureau (Keynote/Guest Speaker) on a Exempt 1099 Contract: No Overtime Pay Basis Contract Contingent generally located across the CONUS - Texas (Remote W/ Travel or Virtual) Across The South Central Region supporting an education-centered state organization that targets outcomes via leadership, instruction, training, and diverse, transparent, partnership-driven procurement practices. We seek Culinary Ambassador Speakers Bureau (Keynote/Guest) Speaker candidates with relevant Education, And Academia Sector Experience (functional and technical area expertise also ideal) to support professional services engagement for Education, And Academia Sector Clients such as ESC1. This as a Contract Contingent or Contract W-2 (IRS-1099) Culinary Ambassador Functional Area / Swim Lane / Category Discipline Professional - Speakers Bureau (Keynote/Guest Speaker) Position; however, ProSidian reserves the right to convert to a Full-Time ProSidian employed W-2 Position. JOB OVERVIEW Provide services and support as a Culinary Ambassador Keynote/Guest Speaker [Speakers Bureau (Keynote/Guest Speaker)] in the Education, And Academia Industry Sector focussing on Human Capital Solutions for clients such as Texas Education Agency (TEA) | Region One Education Service Center (ESC1) Generally Located In CONUS - Texas (Remote W/ Travel or Virtual) and across the South Central Region (Of Country/World). ProSidian Speakers Bureau delivers expert-led, purpose-driven keynote and guest speaking engagements that align strategic messaging with event objectives—empowering audiences through impactful communication by industry leaders, subject matter experts, and thought influencers across conferences, academic forums, corporate summits, and community events. Culinary Ambassador Category Speakers deliver impactful, purpose-driven culinary ambassador speaker sessions that engage, inform, and inspire diverse audiences. A culinary ambassador promotes food culture, gastronomy, and culinary innovation on both local and global stages. They often represent national or regional cuisine and advocate for sustainability, cultural heritage, and nutrition. These individuals blend culinary skill with storytelling, education, and cross-cultural engagement.
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Career Level
Mid Level
Number of Employees
11-50 employees