You’ve been asked if you are a nutritionist…or a dietitian…or a chef:
You have to hold back when someone asks you about the “chemicals” in our food:
Taking your hairnet off after a long day:
You try every sample at the IFT food expo:
Your feelings about technical interview questions:
You’re never embarrassed about using a meat thermometer:
Walking into the plant in the summer:
Seeing how Kjeldahl is spelled:
When you hear others make generalizations about the food industry:
Your friends are jealous when you talk about the food you made in class or at work:
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Science Meets Food
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I resemble every single one of those remarks….except for walking into the plant in summer. Working in refrigerated food, you never melt. But you always have a sweater. Or multiple layers. A bit like Boston this winter!
That is fantastic. I can relate to just about every single one of those. Especially being called a chef or being asked about “chemicals” ahh. When I was at IFT I showed some restraint but managed to have an entire meal from just samples. Beware of Tabasco booths serving cake in new Orleans though, so disappointing and kind of gross.
So true! Science and food lovers forever!
“When you regularly visit the grocery to check the latest products.”
When people want to go grocery shopping with you.
Loved the article.
I resemble every single one of those remarks….except for walking into the plant in summer. Working in refrigerated food, you never melt. But you always have a sweater. Or multiple layers. A bit like Boston this winter!
That is fantastic. I can relate to just about every single one of those. Especially being called a chef or being asked about “chemicals” ahh. When I was at IFT I showed some restraint but managed to have an entire meal from just samples. Beware of Tabasco booths serving cake in new Orleans though, so disappointing and kind of gross.
yes. 🙂