When Reina Grunfeld arrived at The Collins College of Hospitality Management, she knew she wanted food to be part of her future. Four years later, she found a culinary career she hadn’t known to look for.
Grunfeld, who graduated in May, now works in Chicago as a culinary special projects intern with Wolfgang Puck Catering under Compass Group. She found the position while browsing LinkedIn, when she was considering jobs that would keep her connected to the kitchen without necessarily working as a line cook.
The job description caught her attention because it included recipe development, nutrition projects and work connecting culinary databases with kitchen operations. Some of the work sounded familiar.
“I thought, ‘This is interesting. I could see myself doing this later on,’” Grunfeld said.
As a Collins College student assistant, Grunfeld spent a year working with the college’s culinary operations. She worked with recipe costing, documentation and standardization. She also supported culinary classes and events, including Hospitality Uncorked, the college’s annual fundraising gala.
“That was probably the best experience I had because it wasn’t just cooking,” she said. “I was learning all the ins and outs of basically running the restaurant and running these kitchens.”
Her Collins College coursework took her beyond culinary, too. Grunfeld studied subjects including marketing, tourism and casino management. Those courses gave Grunfeld a broader view of the hospitality industry. Even experiences she initially resisted, like working directly with customers, helped her develop skills she now uses in her career.
For students who arrive at The Collins College already picturing a particular career, Grunfeld recommends making room to explore.
“Broaden your horizons,” she said. “Come in knowing what you like and what you want, but also have that open mindset.”
