Will Dickinson: From Chef to Corporate Leader

We delve into the critical topic of career transitions within the food industry. Starting by discussing the importance of staying connected to food, even as you might move away from hands-on kitchen roles. We point out the rapid pace of new product development and the pressure chefs face to innovate quickly, often without enough time for thorough research.

Will provides an insider look at his career path, beginning as a chef, moving through Billington Foods, and finally landing the role of Head of R&D at Premier Foods. He talks about imposter syndrome, the lessons learned through failures and rejections, and the critical skills he had to acquire—such as project management and resilience—to thrive in a corporate setting.

We share practical advice on seeking out information and training, emphasising the need for humility and curiosity. We discuss how the food industry can benefit from diverse experiences and skills, breaking down traditional barriers and encouraging lateral career moves.

Timestamps

1:45 – The importance of staying connected to food

4:20 – The pressure of creating new products quickly

8:30 – Will Dickinson’s journey: From head chef to Head of R&D

12:10 – Dealing with imposter syndrome in the corporate world

15:45 – The value of curiosity and ongoing learning

18:00 – Networking and building relationships in the industry

21:05 – The importance of humility and taking ownership of personal development

25:35 – The role of diverse experiences in team effectiveness

28:00 – Overcoming industry barriers and traditional career paths

31:15 – Translating culinary skills to the corporate world

34:20 – Finding joy in new roles and maintaining a passion for food