Here at the FreshDirect headquarters, we’re lucky to work with many interesting people who share our passion for food.
One great example is Chef Tina Bourbeau, Executive Chef/Senior Director of Research and Development here at FreshDirect.
I sat down with Tina to find out why she went into the food business in the first place.
FD: What was the inspiration to make food your business?
TB: Cooking is the only profession I’ve ever had, and I am grateful that I get paid to do what I love and am deeply passionate about — anything else seems like torture.
FD: What was the road that led you to FreshDirect?
TB: After studying at Peter Kump’s New York Cooking School (now I.C.E.), I started cooking my way through various NYC kitchens. My first job was at Oceana – while still in school. This was when anything less than a 6-day work-week wasn’t even a consideration. I was the first woman to work in that kitchen (boy, times have changed!)….