Corporate Chef: Selling Out or Scaling Up? | Marilen Ingco

Many chefs think going corporate means leaving the “real kitchen.” But what if it’s just a different kind of impact?In this episode, I sit down with Marilen Ingco — Corporate Chef at UNOX and former Senior Development Chef at Givaudan & Unilever to unpack what really happens inside global food companies.We talk about:• What corporate chefs actually do day to day• Working behind flavors millions consume• The shift from craft to scale• Stability vs creativity• Returning to personal identity through pop-ups and Filipino cuisineIf you’ve ever questioned whether restaurants are your only path this conversation might expand your view.🎧 Fugitive Chefs is your window into alternative culinary careers and bold food innovation. New episodes every Tuesday.👉 Follow, rate us on Spotify, subscribe & comment on YouTube, and share with someone who’s questioning their place in the kitchen.www.fugitivechefs.com