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I'm curious to hear from anyone working in experimental culinary arts. It truly seems like such a interesting field, blending creativity, science, and, of course, food! But how does one actually navigate a career in it? Is it mostly R&D roles for food companies, running your own avant-garde pop-up, or something else entirely?
What kind of background is most helpful? I imagine a strong culinary foundation is essential, but is a science degree also common or expected? Are there specific skills that are highly valued, like molecular gastronomy techniques or a deep understanding of flavor pairings beyond the customary?
I'd love to hear about the realities of the day-to-day work. Is it as glamorous as it might seem, or is it more about meticulous testing, failure analysis, and lots of cleaning? Any insights into breaking into the field, common career paths, or even just stories about your experiences would be greatly appreciated!