foodies

Food, Glorious Food: Why Do So Many Cal Alums Take a Career Detour Into the Kitchen?

Paul Oprescu majored in modern American history at UC Berkeley and planned to become an academic. But he had a dream—not the kind you hold in your heart, the kind you have in your sleep. He dreamt he was making fresh pasta and selling it to students.

That, he says, was the impetus that prompted a career change: Now he owns and operates an Italian restaurant on Shattuck Avenue.

A Lunch at Chez Panisse Inspired the Imagination, the Palate and a Dissertation

If you’re going for a Ph.D. in business, there are plenty of American universities where you can get this prized degree, but only one of them is less than a mile from the birthplace of California cuisine. Sohyeong Kim was an aspiring Ph.D. student on the day in 2009 when her faculty advisor took her to lunch at Berkeley’s Chez Panisse, changing both her outlook on eating and her dissertation topic.

From the Spring 2014 Branding issue of California.

Is 2014 the Tipping Point? Activist Researcher Fights to Raise Wages of Restaurant Workers

Big tips make headlines. Consider the almost $500 gratuity on a $6 bill received by a Steak ‘n’ Shake waitress in Indianapolis, or the $1,000 that host Ellen DeGeneres gave Edgar Martiroysan, the pizza delivery guy at the Academy awards. But reality is far less lucrative for most restaurant workers, many of whom struggle to make ends meet in a notoriously low-paid industry.

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