A Day in the life of

Found 5 articles

  • A passion for science
    A passion for science and an innovative mind-set are the most important quality you need to learn how to do the technically complex work at Reading Science Centre, says trainee food scientist Ethan Harris
  • The fast pace of the food industry was a “massive shock” for Evie Goodliffe when she started her technical apprenticeship at Bakkavor’s Holbeach site, which makes pizzas for the retailers
  • Working with “the weird and the wonderful” is one reason why Calum McOmish, laboratory manager at Mondelēz International Reading Science Centre hasn’t looked back since choosing a career in the food industry. He shares a day in his life with FoodManJobs.
  • You don’t need formal training to get ahead in the food business, says Thom Joseph, creative chef at London bakery Cocomaya, which makes premium cakes for the likes of Harrods and Fortnum & Mason
  • Demanding, evolving, delicious. That’s how new product development manager Jennifer Clarke describes working at Cucina Sano, part of the Bakkavör group. She shares a day in her life with FoodManJobs.