Ralph A.

Gault III
2421 White Avenue
Moscow, Idaho 83843
(254) 630-2353 (cell)
Ralph.gaultiii@gmail.com

University of Tennessee
Graduate Admissions
Knoxville, Tennessee
37996
865-974-3251

Dear University of Tennessee:

I am writing to you to apply for a graduate position at the University of Tennessee to research
Food Sensory Science in the College of Agricultural Sciences and Natural Resources. I am
currently attending the University of Idaho to earn a Bachelors of Science in Food Science.
I have been in the food industry for most of my adult life outside of the military. Before I joined
the Army, I worked at a fast food restaurant and a pizza restaurant. After my enlistment in the
Army, I began working at the Artists Palette in New York to gain the work experience needed to
attend the Culinary Institute of America (CIA), where I earned my associates degree in baking
and pastry management. While I was talking to Dr. Christopher Loss at the CIA, who was
designing the Culinary Science program at the CIA, told me all about Food Science.
After talking to Dr. Christopher Loss, I began researching schools for my undergraduate degree;
I had come across the University of Tennessee. I knew I wanted to become a Volunteer after
being stationed at Fort Campbell while I was in the Army. But I had decided to wait on become a
Volunteer until after my undergraduate degree so I would be able to complete my graduate
degrees at UT Knoxville.
When I attend UT Knoxville, I will study sensory science to help better understand the reason
why people choose the foods they do. I want to be able to help manufactures better understand
their particular audiences and what their audiences want from them. Having a statistical minor
allows me to be able to do all the statistical computations for my research and be able to
understand the results of my studies.
I have enclosed a copy of my resume with this letter. I am very interested in a position in the
masters program and cannot wait for an interview for a position at the university.
Sincerely,
Ralph Gault III

Ralph A. Gault III

2421 White Avenue
Moscow, Idaho 83843

(254) 630-2353 (cell)

Ralph.gaultiii@gmail.com

Objective
To obtain a graduate position in the Food Science Department, specializing in food
sensory analysis.
Education
University of Idaho Moscow, ID
Bachelors of Science, Food Science

Expected Graduation May 2016

The Culinary Institute of America Hyde Park, NY

Associate of Occupational Studies, Baking and Pastry Nov 2012
Yuba City High School Yuba City, CA
High School Diploma June 2003

Work Experience
Montage Deer Valley Park City, UT November 2011 March 2012
Pastry Extern
Produced and assembled plated desserts and banquet desserts
Prepared items for Skiers Buffet
The Artists Palate Poughkeepsie, NY September 2010 January 2011
Garde Manger
Produced and assembled amuse bouche, salads, appetizers, and desserts
Prep cooking for line cooks, garde manger station, and banquets
The U.S. Army Fort Campbell, KY September 2004- September 2010
Blackhawk Repairer
Maintained a battalion of Blackhawk helicopters during OIF 06-08 with an Operational
Readiness level of 80% or higher
Properly maintained equipment used to maintain aircraft during OIF 06-08

Activities and Awards

Treasurer for The Vets @ UI 2014 Present
Institute of Food Technologists 2014 Present
James Beard Foundation 2011 2013
American Culinary Federation 2012 2013
ServSafe Certified valid through 2015
Army Achievement Medal 2007

Army Good Conduct Medal 2007 & 2010