It used to be that once you entered the workforce, you stayed with the same company for 30-40 years, and then you retired. But for the generation entering the workforce today, exploring a wide range of career options is far more attractive than staying on one set path from the start.
The ability to develop more than one skill set or area of expertise over the course of her career was what attracted Chef Sarah Chaminade to the culinary industry. From commercial bakeries and catering to high-end hotel dining, there are few environments where Sarah hasn’t tested her pastry chops.
“Depending on your personality or the place you are at in your life, the culinary industry offers a lot of options,” explains Sarah. “With a degree in pastry, I could do food styling, writing or just focus on an area of specialty production like cakes or artisanal chocolate. It was really up to me to push myself to succeed wherever my passion landed.”
Read on to learn more about Sarah's path from pastry chef to instructor at ICE.