The Great Hall
HELP! Need insight on how to move around careerwise in the land of Food! The Great Hall: HELP! Need insight on how to move around careerwise in the land of Food!
By Cookiemonster (Cookiemonster) on Wednesday, July 05, 2000 - 01:12 pm: Edit

I have a BS in Home Economics (94) but my comcentration was Food & Nutriton (No sewing classes, all food & science) and a AOS in Chef training(96). Rigt now I am a private chef for a Sorority house but i want to do something new. I want to stay in food but not necessarily in a kitchen e.g hotel,restuarant variety. I wouldn't mind being in a test kitchen or even on the earlier stages of food development, e.g R&D, Qual. Assurance, etc. I lOVE food but don't know how/where to find out this kind of info. I live in Phila and haven't seen much of that here. I wasn't sure if i was looking in the wrong places or not. A lot of places want 5-10 years expericence & I can't even find the places to start getting experience. I am willing to start at the bottom of the totem pole in the right situation. Any Info would be Greatly Appreciated!

By Meatchef (Meatchef) on Wednesday, July 05, 2000 - 05:48 pm: Edit

I am Philadelphia as well, but I am living in Colorado now. I made the leap to the field of product development in the corporate world about six years ago.
R&D is a very rewarding field. If you wish to talk off the list, please e-mail me.
You might want to look at the web site for the Research Chefs Association:

By W.DeBord on Monday, July 10, 2000 - 08:15 am: Edit

Meatchef I've been thinking about a move to Colorado (love to ski). Do you have any thoughts about the job market there for Pastry chefs? I can't afford mountain living (I don't think) maybe suburbs of Denver. Hoping to find another private Country Club setting, with more summer work then winter.

Any opinions, leads or places to run from (either living or working)?

By cindy on Thursday, July 13, 2000 - 12:30 pm: Edit

Ms. Debord,
I just saw in the local paper that the Geneva Inn is looking for a Pastry Chef, Garde Manger and Line cooks. I know you had wanted Colorado, but this is a resort area too. I stayed up there once in March and it was a ghost town. This would give you the more Summer, less Winter you had wanted. I just thought you'd like to know although you may already know about it.
Yes, I've moved to Crystal Lake, but I don't know when I'll be able to work. We're waiting on housing. I hope your assistant is working out for you!

By Meatchef (Meatchef) on Monday, July 17, 2000 - 01:24 pm: Edit

Sorry been out of town on business for a week...
Colorado is GREAT. The market for all chefs is ripe. The only extra experiences you will need is the mentality of high altitude baking.
There are some real good opertunities, both in the mountains and on the front range. Give me a letter off list and we can talk more.

By W.DeBord on Monday, July 17, 2000 - 08:58 pm: Edit

Meatchef please contact me at, I'd greatly appreciate any pointers you can give.

So far, I've just been working on locating the private clubs around town. I haven't seen anything on line for pastry, one or two jobs all entry level. I must have one weekend day off (or spouse will divorce me) and day hours so that greatly limits who will be interested in me. The cost of living is higher in Co than Chicago, is the pay at all?

I deal with the most ungodly amount of humidity you can imagine and survive, so it's a trade off dealing with altitude problems. I'd like to find a good book that addresses baking in the mountains.

By MarkG on Tuesday, July 18, 2000 - 11:54 am: Edit

Check out "Chocolate Snowball and other fabulous pastries from Deer Valley Bakery" by Letty Halloran Flatt. She's been working at Deer Valley Resort and her book features outstanding recipes, all footnoted on how to bake at high altitude. Also, there's a section on high altitude baking.


By W.DeBord on Wednesday, July 19, 2000 - 07:39 am: Edit

I will try to find it. Thanks!

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