Stan Sagner went from media to line cooking and back to media, though now in a more strategy-focused way. His transition to culinary is similar to several that I’ve met who attended culinary school “later in life” – he was working in a fast-paced, stressful world and wanted to get out. So he went into cooking. Only then did he realize how ironic that move was. Then again, Stan has been able to combine his love for food and expertise in media and has worked as a journalist, a food critic, and now a food business strategist. We’re connected through the Specialty Food Association where I was able to speak in the Big Ideas forum in June.
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