Fancy Feast’s in-house chef wants you to eat like a cat – The Washington Post

A. I got a bachelor’s degree in English from Bryn Mawr, but I was spending more time working in the dining hall than I was in class. And in college, I was cooking in a professional kitchen doing catering. After I graduated, I started working in restaurants in a sort of self-designed internship, and I finally did go to culinary school. Then I started with Nestle helping to design Lean Cuisine, Stouffer’s and Hot Pockets — maybe you’ve heard of them?