What’s Happening in MedTech

What’s Happening in MedTech

If you are an entrepreneur or start-up with a new innovative technology that is in the early stages of planning your commercial strategy, SRA - Schmidt Group is here to promote your technology, create awareness and support your growth.

Our 1099 Accelerator Program is a tailored, flat rate recruiting program to help start-ups hit the ground running and growth focused companies fill the gaps. Since inception, we have partnered with over 100 medical device companies, introducing them to thousands of qualified, independent distributors.

Learn more about starting and unlocking new possibilities in this growing field!

1099 Recruiting Solutions: Medical Device

Top Talent Seeking Opportunities

Target Roles: Chief of Staff, Program Manager, Business Operations

Key Professional Accomplishments:

Directed the $100M M&A strategy across the order to cash lifecycle
Established an operational command center to centralize 20+ projects, supporting leadership decision making with 90% satisfaction rate and reducing project cycle time 25%
Secured $100K in seed funding through venture capital and angel investors

If you wish to speak to this candidate, call Neal at (985) 789-0490 or use the link below to schedule a meeting!

Schedule a Call with Neal

King cakes and beignets are quintessential Louisiana dishes, but we thought this combined recipe would be a fun alternative for Summer get togethers!

Recipe:

1 teaspoon active dry yeast (from 1 [¼-oz.] envelope)
¾ cup warm water (105°F to 115°F), divided
4 tablespoons granulated sugar, divided
1 large egg, lightly beaten
½ cup evaporated milk
¾ teaspoon kosher salt, divided
2 tablespoons vegetable shortening
¾ teaspoon ground cinnamon
3 ½ cups bread flour, divided, plus more for work surface
1 ½ ounces cream cheese (about 3 Tbsp.), at room temperature
½ tablespoon unsalted butter, melted
½ tablespoon whole milk
½ teaspoon vanilla extract
¼ cup plus 2 Tbsp. powdered sugar, sifted
Vegetable oil, for frying
Green, purple, and yellow sanding sugars

Directions:

Stir together yeast, ¼ cup of the warm water, and ½ teaspoon of the granulated sugar in bowl of a stand mixer fitted with a dough hook attachment. Let stand until foamy, about 5 minutes. Stir in egg, evaporated milk, ½ teaspoon of the salt, and remaining 3 tablespoons plus 2½ teaspoons granulated sugar.
Stir together shortening and remaining ½ cup warm water in a bowl until melted. Add this to yeast mixture. Beat on low speed until just combined, 30 seconds.
Stir together cinnamon and 2 cups of the flour in a medium bowl. Gradually add to yeast mixture; beat on low speed until combined, about 1 minute. Gradually add remaining 1½ cups flour, beating on low speed until a sticky dough forms, 1 minute. Transfer to a large bowl lightly greased with cooking spray; turn dough to grease top. Cover bowl; refrigerate until dough is thoroughly chilled and firm, at least 4 hours or up to 24 hours.
Place cream cheese, butter, whole milk, vanilla, and remaining ¼ teaspoon salt in a medium bowl. Beat with an electric mixer fitted with a paddle attachment on medium speed until smooth, 1 minute. Gradually add powdered sugar, beating until smooth, 1 minute. Spoon glaze into a piping bag or a Ziplock plastic bag. Set aside.
Turn dough out onto a lightly floured work surface, and roll into a 12-inch square (about ¼ inch thick). Using a knife or a pizza cutter, cut dough into 2-inch squares (you should have about 36 pieces).
Pour oil to a depth of 2 inches in a 5- to 6-quart Dutch oven; heat over medium-high to 360°F, adjusting heat as needed to maintain temperature. Working in about 6 batches, carefully add dough pieces to hot oil. Fry until puffy and golden, about 1 ½ minutes per side. Remove beignets from oil using a slotted spoon; transfer to a wire rack set over a baking sheet. Let stand until just cool enough to handle, 1 to 2 minutes.
Snip a 1/16- to 1/8-inch tip off 1 corner of the filled piping bag. Drizzle glaze over slightly cooled beignets; sprinkle with sanding sugars. Serve immediately.

Contact for More Recipes