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Erin Acevedo has held a variety of roles in the food industry. Erin began their career in 2014 as a Product Developer at Pepperidge Farm, where they were responsible for coordinating complex product development projects, conducting bench and pilot plant trials, and creating new and unique concepts. In the same year, they also began working at the Campbell Soup Company as a Research/Innovation Chef, where they developed the CCBI TrendScape, identified trends to influence products for innovation pipeline, and created Culinary and Manufacturing Gold Standards. In 2017, they became the Director of Research and Development at Carlo's Bakery, where they reported directly to the Chief Executive Officer, innovated and created new products, and supervised the overall operations related to product development, formula management, and product training. In 2021, they became a Culinary Consultant at Chef Erin Consulting Inc. and the Director of Culinary Innovation and Product Development at Goldbelly, where they are responsible for creating products to ship food love nationwide.

Erin Acevedo attended The Culinary Institute of America from 2005 to 2007, where they earned an Associate of Science in Baking and Pastry Arts/Baker/Pastry Chef.