Before joining the Southern quick-service chain Chick-fil-A a little more than nine years ago, Shona Jonson had parlayed an early culinary interest into a career not as common as many imagined by those who wish to cook for a livelihood. Growing up in Georgia, she wanted to go to culinary school, but financial prudence begged her to study food science instead. After completing her academic studies—with a master’s degree in sensory science—Jonson worked for a while in the labs of ConAgra. From ...
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