So you want to be a chef, but don’t know if you’ll like working in restaurant kitchens? Well, what if restaurant experience could be a powerful tool in launching a less traditional career in food? That’s what happened for ICE Culinary Arts graduate Alex Laudeman, who now works on the culinary development team for one of NYC’s hottest food delivery startups, Maple. We caught up with this trendsetting alum to learn what it’s been like shifting from restaurants to research and development.
What advice would you give to students who are interested in careers outside of restaurant kitchens?
Don't get too stuck on one particular job type. Be open to things you hadn't considered before, because you never know how a job will change and develop.
Read on to learn how Alex transitioned from restaurants to R&D.