July 15, 2013
Maureen Drum-Fagin, director of career services at ICE, and Steve Zagor, dean of ICE's School of Business and Management Studies, explain why cooks might be passing on restaurant jobs to open their own businesses.
“We always say, 'Go out and work in a kitchen — that’s still the starting point,'” Drum-Fagin explains. “But now you can work with the same purveyors, use the same top ingredients, and connect with the same farmers by being an artisanal food producer or by having a food truck.”
Zagor adds, “There’s this perception that everybody comes to culinary school to start the next Per Se or Daniel. But we get a lot of people by definition who have an entrepreneurial bent, and it’s coming alongside a shift toward more accessible food.”
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