The transition from a culinary career to roles in sustainability. Dennis explores various pathways for chefs to leverage their skills in the sustainability sector, emphasizing the importance of both hard and soft skills.

The discussion covers specific roles such as sustainability sourcing specialist, corporate social responsibility manager, and sustainable operations consultant, highlighting the relevance of culinary expertise in these fields.

Dennis also addresses the significance of food safety, waste reduction, and the circular economy in the culinary industry, providing insights on how chefs can make a positive impact on the environment.

In this conversation, Dennis discusses the transition from the fine dining restaurant industry to corporate dining. He shares personal experiences and insights on the pros and cons of making this shift, emphasizing the importance of work-life balance, job stability, and the need for adaptability in a corporate environment.

He also highlights essential skills for success in corporate dining, such as time management, people skills, and understanding dietary requirements. The conversation concludes with reflections on the corporate culture and individuals' varying experiences in this career path.

This conversation delves into the current challenges faced by chefs and restaurant owners, exploring the reasons behind the exodus of culinary professionals from the industry. It highlights the struggles with labor shortages, long working hours, and the slim profit margins that characterize the restaurant business today. The discussion also touches on consumer behavior and the impact of rising costs on the dining experience.

Link to NY Time Article: Why So Many Chefs Don't Want Restaurants Anymore.

In this episode of Boiling Water for a Living, Dennis Arvizu discusses the challenges and opportunities faced by culinary professionals looking to transition out of the kitchen. He emphasizes the importance of recognizing transferable skills gained in the culinary field, such as leadership, creativity, and time management, and how these can be applied in various industries. Dennis provides practical tips for mapping out career transitions, exploring new opportunities, and effectively communicating culinary skills in interviews. He encourages listeners to embrace change and view it as an exciting opportunity for personal and professional growth.

Ever wondered what it’s like to trade in your chef knives and step into a whole new world? Join Dennis Arvizu, a seasoned chef with over 20 years of experience, as he shares his journey of transitioning out of the kitchen and into new opportunities. Boiling Water For A Living offers mentorship, real-life stories, and practical insights for culinary professionals and business leaders facing career pivots or new paths beyond the hospitality industry.