When you imagine what it's like to be a chef, you might picture toiling in a hot kitchen, with order requests coming in left and right. In reality, not every chef works in a restaurant.
On Friday's Up to Date, we talk about the other professional opportunities chefs have, from creating recipes for corporate food giants to experimenting with food in a lab.
We also take a look at what speakers and activities you can join at this weekend's American Culinary Federation's national conference.
- Thomas Macrina, national president of the American Culinary Federation
- Mark Webster, president of the American Culinary Federation's Greater Kansas City Chefs Association