Cooks are leaving restaurants for corporate kitchens to get a better quality of life. Is it worth it?
This story is part of a group of stories calledAt age 29, Dani Dillon already oversees nine kitchens on three coasts — Lake Michigan being the third — plus London. As head of food and beverage at the Wing, a chain of coworking spaces for women, she spends her days ricocheting from meeting to meeting with food and equipment suppliers, kitchen directors, architects, and chef collaborators. Or head-down in one of the kitchens, training staff and designing menus.
Some walk away. Others move into corporate kitchens. And yet, from the perspective of a station on the hot line, that option can seem like an end point, too. As Bill Corbett, former executive pastry chef at the Absinthe Restaurant Group in San Francisco, says, “When I was coming up, the corporate job was where chefs went to die.” Now he’s executive chef and head of global culinary at Salesforce, overseeing executive meals and events in San Francisco, New York, and London.
Dillon entered the restaurant industry through a well-trod detour: picking up a few prep shifts at Alex Raij’s New York restaurant La Vara while she hunted for a position that matched her new bachelor’s degree. What she found instead, after five years, was a sous-chef spot in Raij’s acclaimed restaurant family , working more and more on the operations side, and then a position overseeing the food at a small cafe chain called Irving Farm. Then the Wing found her, and with it, a sense of mission.
Eater talked to culinary school counselors, hiring managers, and cooks about making the decision to leave restaurants for a business or institution. What’s at stake when you make the jump? What opportunities can you find? Can you go back? Below, some of the key points they say cooks should consider.Figure out which path offers the most advancement
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