Most food industry job requirements don't make sense until someone who's actually applying explains why. In this episode I cook pasta with Vincenzo, a Kraft Heinz intern about to finish up and go job hunting, and we get into what the process really looks like right now.
We discuss:
Why AI resume readers are changing what a good CV should look like
Why entry-level food jobs keep asking for years of experience nobody starting out has
How restaurant experience gets overlooked in food R&D hiring
The real difference between interning in a restaurant and interning at a food company
Practical advice if you're interning in food right now
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