Melissa Walnock, Lecturing Instructor and Pastry Chef at The Culinary Institute of America in New York, shares her career timeline and advice for up and coming talent.
“Never be afraid to ask questions. If you're intimidated by other Chefs and don't ask questions about new techniques, you'll stop learning. If you stop learning, you will soon stop truly cooking. The passion will be gone. One of the most beautiful things about this job is that there are constantly new things to absorb.„
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Inspirational Career Timelines
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Chef and Owner
CITY GRIT Hospitality Group, CITY GRIT, Birds & Bubbles, Rise Gourmet Goods & Bakeshop
Executive Chef, Proprietor and Farmer
Mercantile dining & provision, Fruition Restaurant and Fruition Farms Dairy & Creamery
Chef / Partner
Lineage Restaurant, Island Creek Oyster Bar, Row 34 Fort Point, Row 34 Portsmouth
Professor of Culinary Arts and Food Science
Drexel University, Center for Hospitality and Sport Management
Master Sommelier, Director of Wine and Restaurant Operations
Union Square Hospitality Group