Schmidt Group Updates

Psephos Biomedica is an innovative, award-winning medical device regulatory, clinical and quality consultancy.

Founded in 2001, we have worked for over 20 years with clients from around the world to bring medical technologies to market. We provide bespoke regulatory and clinical support for UK, EU, Swiss and US markets.

As you probably know, the EU MDR was adopted in April 2017 and entered into force in May 2017, replacing the previous Medical Device Directive 93/42 EEC (MDD) and Active Implantable Medical Device Directive (AIMDD). Medical device manufacturers had until May 26, 2021 to comply with the EU MDR.

View the critical 2024 deadlines.

Top-Talent Seeking Opportunities

Accomplished Revenue Operations executive driving significant results for global brands, marketing agencies and start-ups for over 25 years. Demonstrated end-to-end leadership and program ownership across North America, Europe, and Asia-Pacific. Combines strategic growth expertise with data-driven insights to elevate brand visibility, optimize sales pipelines and generate revenue growth. His collaborative leadership style and unwavering commitment to excellence makes him a key asset in fueling transformative growth and achieving unparalleled success in today's competitive healthcare business landscape.

Seeking Chief Marketing Officer, Chief Revenue Officer, Vice President of Marketing, or similar positions.

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

We chose to share a recipe for crawfish etouffee with you all this holiday season since it is one Cajun cuisine’s most recognized and beloved dishes. Etouffee is a French word, which translated literally means “smothered” or “suffocated.” In the context of Cajun cooking, this term is used to describe a method of cooking where seafood is smothered in vegetables with a tomato-based sauce, resulting in a stew-like seafood dish.

Food historians trace back Louisiana crawfish etouffee to the crawfish capital of the world, Breaux Bridges, Louisiana. According to culinary history, etouffee was first served in the Hebert Hotel in the early 1920s when Mrs. Hebert, along with her daughters, Yoli and Marie, made crawfish etouffee using crawfish tails, crawfish fat, onions and pepper. Later on, the Heberts shared their recipe with their friend, Aline Guidry Champagne. Ms. Champagne later opened a restaurant, the RendezVous Café, and began serving the dish there.

Instructions:

Chop the trinity (onion, green bell pepper and celery), parsley and green onions. Mince garlic and set aside.
Make a roux by melting butter in a large skillet over medium heat and stir in the flour; cook and stir constantly for about 4 minutes or until caramel colored.
Add the onion, bell pepper and celery; cook another 3-4 minutes or until tender, add the garlic and cook another minute.
Slowly stir in the stock or broth until fully incorporated. Add salt, pepper and Cajun seasoning.
Bring mixture to a boil; reduce heat to a medium low simmer, cover and simmer for 15 minutes, stirring occasionally.
Add the crawfish tails, cook and stir until crawfish is heated through; stir in the parsley and green onion, reserving a bit for garnish.
Serve immediately over hot, cooked rice.

About Sanford Rose Associates - Schmidt Group

Sanford Rose Associates - Schmidt Group is an executive search firm that is a member of a network of independently-owned executive search firms assisting clients to fill their mission-critical positions. We are committed to “finding people who make a difference®” within organizations by finding individuals who perform, exceed expectations, and assist the organization achieve its strategic goals. We have a primary focus on placing senior level talent in the Medical Device, Pharmaceutical and Biopharmaceutical industries.