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Originally Posted by Paulz  Thanks for the advice. When you mean "culinary" on top of it, do you sugget studying at some professional institution? I am just figuring out time in my life when and were I can attend.
Yeah I have been looking at getting an MPH(Masters of Public Health) in disease but I can just as easily do it in Nutrition, which I've recently been looking into. |
Nutrition would be a better fit for culinary in my opinion. And yes, get culinary on top of it. Whether it is a degree or certificate, it doesnt matter as much. It just depends on what you want to get out of your education vs learning in the field.
Lastly, our school (Kendall College) hosted about 10 industry professionals to judge our Culinary Innovation class. Students worked in teams to design, create, and pitch a plan for a new product to the panelists who all worked in areas like R+D, Nutrition, Business Innovation, Marketing, etc. Without going into specific detail, the product was designed for kids and nutrition. Students had a good grasp on the nutrition but as a Nutritionist, I am sure they would have a major advantage.
If you wanted to work in a kitchen and be a chef, you can do so with some proper training, guidance, and education. With nutrition as well, it opens up the doors to coveted Research and Development jobs, hospitals, food service programs, consulting, etc.