When Aprons Research & Development Manager Amber Pruett applied to work at Publix, she was looking for a job with great benefits, culture and customer service. “I’ve always been passionate about teaching others how to cook, and this opportunity was definitely the best fit,” Amber said.

In December 2005, she started working in Aprons Simple Meals and the cooking school at #754, Tampa, Florida. “I loved the concept of bringing families back to the dinner table.”

Amber has been a chef since 1998, working in Pittsburgh, Chicago and at Walt Disney World near Orlando, Florida. She was the sous chef at the cooking school in Citrus Park, Florida, for 3 years before becoming manager of Aprons Make-Ahead Meals, a pilot program in 2005, and then a meals assembly program that ended in 2009.

After a few months as an assistant deli manager, she became an Aprons development technician, a job she held until she was promoted to manager in 2012.

Amber manages recipe development technicians and programs, approving all photography, videos and commercials that use Aprons recipes. Those recipes are designed to “create a diverse, authentic and culturally appropriate experience that our customers trust, which is the most important thing,” she said.

Her team also creates recipes from private-label products and works with dietitians to develop customer wellness recipes with nutritional guidelines.

And the recipe cards you see in Publix stores? She’s responsible for those, too.

“Those recipes include 5 or 6 ingredients, generally with seasonal items, and can be made in 3 steps,” Amber said.

She also uses her creativity to develop fun liquor and non-liquor drinks, organize tasting events and facilitate consumer testing.

If you want to learn more about career opportunities at Publix, head over to the Publix Careers website.