I’m really passionate about working as a research chef, and I have been asked a few times about how I got there. So, I’ll let you in on a secret: a research chef told me about his career (after he misheard me). While peeling potatoes at the Seattle Pike Place Senior Center, I was asked by the chef, Michael, about what I was trying to do with my life, and I told him I planned to become a RD chef – registered dietitian chef. But he heard “R&D chef” and spent the rest of our shift talking about what a cool career field it was. Well, that was the seed, planted in my heart, to pursue this field.
A chef buddy and fellow alumnus of the Seattle Culinary Academy asked me about my career and sent me several thoughtful questions. I decided that instead of answering the questions myself, I would invite chef mentors of mine who have generously shared their experiences to help guide my pathway. We recorded the conference call where the chefs shared about their careers, and there was a brief Q&A to help answer some of the most commonly asked questions about the research chef field.
A followup is definitely needed, but here is the session we hosted.
Chefs featured:
Mark Floerke
Wiley Bates III
Chris MacAdams
Barbara Zatto
Jonathan Deutsch
Jaime Mestan
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