DR. DAVID ANDREW MCCORMICK, MD
Marriage and Family Therapists at Oak Trfy, Kansas City, MO

License number

Missouri MD105654

Personal information

See more information about DAVID ANDREW MCCORMICK at radaris.com

Name

Address

Phone

David Mccormick, age 89

1815 Cape Lacroix Rd, Cape Girardeau, MO 63701

(573) 264-2574

David D Mccormick, age 82

28609 State Highway 25, Holcomb, MO 63852

(573) 792-3845
(573) 792-3733

David Mccormick, age 89

1 Rr 1 Pob 364 #364, Jackson, MO 63755

David Mccormick, age 89

1815 Cape Lacroix Rd, Licking, MO 65542

David Mccormick

28 Jefferson Rd, Saint Louis, MO 63119

(314) 961-6504

Professional information

See more information about DAVID ANDREW MCCORMICK at trustoria.com

Principal At Auman Mack Open Innovation

Position:

Principal at Auman Mack, President at SketchEngine

Location:

Kansas City, Missouri Area

Industry:

Design

Work:

Auman Mack - Kansas City, Missouri Area since Jan 2013 - Principal SketchEngine since Apr 2001 - President Auman Mack - Kansas C Jan 2009 - Jan 2013 - CEO RBC Medical Innovations - Lenexa, KS Feb 2002 - May 2009 - Product Designer Kansas City Art Institute 2000 - 2008 - Assistant Professor Goldsmith Yamasaki Specht Jan 1990 - Dec 2001 - President Jarden Consumer Solutions Jul 1986 - Dec 1989 - Dir New Product Development Black & Decker Jul 1984 - Jul 1986 - Project Engineer

Education:

Stanford University 1980 - 1981
MS, Product Design Engineering University of Kansas 1974 - 1978
BSME, Mechanical Engineering University of Kansas 1970 - 1974
BFA, Industrial Design

Skills:

Product Design, Industrial Design, Sketching, User Interface, Mechanical Engineering, Product Development, Medical Devices, Engineering

Interests:

design, mechanical engineering, industrial design, sketching, visualization

Honor & Awards:

Multiple Recipient, Chicago Athenaem's "Good Design" award, MDEA "Medical Design Excellence Award", Frank Wells Lecturer - Boeing

Dr. David A Mccormick, Kansas City MO - MD (Doctor of Medicine)

Specialties:

Family Medicine

Address:

The Gashland Clinic
9411 N Oak Trfy SUITE 100, Kansas City 64155
(816) 436-1800 (Phone)

Certifications:

Family Practice, 2006

Awards:

Healthgrades Honor Roll

Languages:

English

Hospitals:

The Gashland Clinic
9411 N Oak Trfy SUITE 100, Kansas City 64155
Saint Luke's North Hospital - Barry Road
5830 West Barry Rd, Kansas City 64154

Education:

Medical School
University of Nebraska / College of Medicine
Graduated: 1991
University Of Ks School Of Med

David Andrew McCormick, Kansas City MO

Specialties:

Family Physician

Address:

9411 N Oak Trfy, Kansas City, MO 64155

Education:

Doctor of Medicine

Board certifications:

American Board of Family Medicine Certification in Family Medicine

Food Steaming Device

US Patent:

4509412, Apr 9, 1985

Filed:

Mar 4, 1983

Appl. No.:

6/472193

Inventors:

Stephen L. Whittenburg - Overland Park KS
David D. McCormick - Kansas City MO
William J. Tweed - Kansas City MO
A. Aykut Ozgunay - Clinton MO
James T. Williams - Sacramento CA

Assignee:

Rival Manufacturing Company - Kansas City MO

International Classification:

A47J 2704

US Classification:

99331

Abstract:

A steam cooking utensil is disclosed which includes a base; a boiling water reservoir and a condensate trough defined by the base; and a heater disposed centrally to the boiling water reservoir, mounted in the base, and coupled to a thermostat also mounted in the base. The condensate trough is disposed in annular relationship to the boiling water reservoir. A food tray defining a imperforate central surface and an array of peripheral aperatures is supported such that the imperforate surface is vertically aligned with the boiling water reservoir and the array of peripheral apertures is vertically aligned with the condensate trough. A cover having a bottom opening defined by a rim is positioned over the food tray, condensate trough and boiling water reservoir, such that the rim cooperates with an outer peripheral lip of the condensate trough to form a seal. The disclosed steam cooking utensil operates to cook food quickly, cleanly and efficiently. The boiling water reservoir remains free from condensate residues even after boiling dry, and the food product remains free from excess moisture.