Oh For Food's Sake

Will Dickinson - From Kitchen to Corporate: hanging up the chef whites

Episode Summary

In this episode of "Oh For Foods Sake," we are joined by Will Dickinson to explore the complexities and rewards of transitioning from a kitchen role to a corporate one. He discusses how shifting from being a Head Chef to a Development Chef brings about not only personal growth but also the need to adapt to a completely different environment, where the pressure to produce new products is intense and time for research and development is minimal. Will shares his personal journey, from starting as a chef in the Lake District to becoming the head of Research and Development at Premier Foods. He opens up about experiencing imposter syndrome, learning to find joy in the process, and using his culinary background to bring valuable skills to his new roles. Throughout the episode, he emphasises the importance of staying curious, seeking out training opportunities, and taking ownership of personal and professional development in the ever-evolving food industry. We touch on the power of networking, humility, and embracing discomfort as a path to growth, taking risks to leverage their unique backgrounds to succeed in new careers.

Episode Notes

We delve into the critical topic of career transitions within the food industry. Starting by discussing the importance of staying connected to food, even as you might move away from hands-on kitchen roles. We point out the rapid pace of new product development and the pressure chefs face to innovate quickly, often without enough time for thorough research.

Will provides an insider look at his career path, beginning as a chef, moving through Billington Foods, and finally landing the role of Head of R&D at Premier Foods. He talks about imposter syndrome, the lessons learned through failures and rejections, and the critical skills he had to acquire—such as project management and resilience—to thrive in a corporate setting.

We share practical advice on seeking out information and training, emphasising the need for humility and curiosity. We discuss how the food industry can benefit from diverse experiences and skills, breaking down traditional barriers and encouraging lateral career moves.

Timestamps

1:45 - The importance of staying connected to food

4:20 - The pressure of creating new products quickly

8:30 - Will Dickinson's journey: From head chef to Head of R&D

12:10 - Dealing with imposter syndrome in the corporate world

15:45 - The value of curiosity and ongoing learning

18:00 - Networking and building relationships in the industry

21:05 - The importance of humility and taking ownership of personal development

25:35 - The role of diverse experiences in team effectiveness

28:00 - Overcoming industry barriers and traditional career paths

31:15 - Translating culinary skills to the corporate world

34:20 - Finding joy in new roles and maintaining a passion for food