I'm very curious what would be required to become a test kitchen cook, and was wondering if anyone here knows the trade. I have no professional culinary education, which I think would be my biggest hindrance; however, I am about to receive my PhD in a molecular biology-related field, so I feel that I have developed several critical skills that would easily overlap (such as understanding how each "ingredient" affects the outcome, adapting/adjusting protocols, creating new projects, writing articles for publication). After all the time I have invested, I'm probably going to pursue a job in a biology-related field, but I can't help thinking I would 1) enjoy being a test cook, and 2) be good at it. If I were to indeed follow-up on this notion, where would I look? I'm currently in the San Francisco area, but I am looking to move to Ann Arbor, MI (my girlfriend just moved there). Thanks!
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1/7/04 at 6:14pm