Professional Records
License Records
Catherine C Bastian
License #:
RS093781A - Expired
Category:
Real Estate Commission
Type:
Real Estate Salesperson-Standard
Catherine Bastian Phones & Addresses
-
5489 Carrollton Ct, Rochester, MI 48306 (248) 650-3013
-
3053 Courtfield Dr, Rochester, MI 48309 (248) 853-4070
-
Oakland, MI
-
Trenton, NJ
-
Shelby Township, MI
-
Warren, MI
-
3053 Courtfield Dr, Rochester Hls, MI 48309 (248) 670-4319
Work
Position:
Sales Occupations
Education
Degree:
Associate degree or higher
Resumes
Resumes
Executive Assistant To Chief Executive Officer
View pageLocation:
Rochester, MI
Industry:
Food Production
Work:
Di Martino Old World Baking
Executive Assistant To Chief Executive Officer
Us Army Tank-Automotive Command Mar 1980 - Feb 2011
Contract Specialist
Executive Assistant To Chief Executive Officer
Us Army Tank-Automotive Command Mar 1980 - Feb 2011
Contract Specialist
Skills:
Management
Customer Service
Microsoft Excel
Leadership
Strategic Planning
Microsoft Word
Powerpoint
Sales
Project Management
Marketing
Customer Service
Microsoft Excel
Leadership
Strategic Planning
Microsoft Word
Powerpoint
Sales
Project Management
Marketing
Catherine Bastian
View page
Catherine Bastian
View page
Catherine Bastian
View pagePublications
Us Patents
Process For Making Pepper Kraut
View pageUS Patent:
52581985, Nov 2, 1993
Filed:
Feb 28, 1992
Appl. No.:
7/829751
Inventors:
Catherine Bastian - Warren MI
Thomas Bastian - Warren MI
Thomas Bastian - Warren MI
International Classification:
A23B 708
US Classification:
426615
Abstract:
The previously stated specification is an indepth description of my invention. This product offers an appeal by its natural color and ingredients. There are three distinct flavor sensations the consumer will experience, sweet, sour, and the natural spicy flavor of a garden grown pepper. The product consists of Hungarian and Romanian Wax Peppers, cored and de-seeded and stuffed with a sauerkraut mixture and immersed in a brine with dill weed immediately reacting with the chemistry of the vegetables themselves; thus, allowing an instant flavor impregnation so that no formal canning procedure (unlike that contained in the "Pickled Green Pepper", by Hugo Ziemann) is required to achieve the taste. The product is currently canned in a one quart glass jar, but is not necessarily restricted to that particular size of container.