“I had someone describe the host role as part of it is something you can do now, and part of it is aspirational. But you don’t know if you never tried it.”
You don’t need to be a science geek or an experienced chef to get cooking! Learn how Muffie Fulton of Bold Food, turned her love for food and her scientific background into a career that she loves – after working at a neuroscience lab at Stanford, business consulting and supply chain in biotech.
Feeling hungry? Check out these classes that Muffie offers here:
The Science of Cooking: The Modern Vegan
The Modern Burger: The Best Burger You’ve Ever Had
The Science of Cooking: Modernist Techniques for the Home Cook
The Science of Cooking: MORE Modernist Techniques for the Home Cook
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