Food Careers in Research & Development
While many ICE graduates will go on to command top kitchens across the globe, not all of us will be content stepping into restaurants and controlling the burners.
Last week’s Career Services seminar was added proof that jobs requiring trained chefs do exist outside of restaurant kitchens. From development at leading food supply companies to product creation at top brands, ICE alumni Einav Gefen (Culinary ’99), Susie Donnelly (Pastry ’05) and Tina Bourbeau (Culinary ’93/Management ‘01) introduced students to the many opportunities available in the fields of research and development. Gefen, a corporate chef at Unilever, summed up a mentality shared by all three speakers when she said, “there is life beyond restaurants.”