I promise, this is the last Cal Poly alumni episode for a while (at least until episode 25)! But I gotta tell you about Katie Lanfranki. Katie is currently a Research & Development Technologist at South Coast Baking, Co. She is one of the most supportive, proactive people I’ve ever met. Katie’s a very inspiring person and she is super knowledgeable. In this interview, you’re going to see just how passionate and excited she is in her job. One of the most valuable pieces of information I’ve found in this interview is about the choice to choose between Graduate School or working in the industry (around 30 minutes in). Katie has helped me in product development competitions, with lots of extracurricular activities and she has been extremely supportive in almost everything I do. She was one of my friends to whom I showed this podcast and she has been extremely helpful, before we even launched. As the podcast picked up momentum, she wanted to help out the FoodGrads cause, like I did. Together we’re working on some really cool campaigns that will launch in the coming months. She was all ready to go to graduate school, and then, decided not too. And she brings some amazing insight on doing this. If you would like to listen to more of our episodes, make sure to check out our iTunes link. If you like them, we would love it if you could rate, review and tell your friends! Thanks! About Katie Lanfranki Beginning her undergraduate education as a Mathematics major at California Polytechnic State University, San Luis Obispo, Katie quickly discovered she sought a major that allowed for more creativity and innovation. Taking a leap of faith, she transferred majors to Food Science due to her love of food and understanding that the necessity of eating would likely promise job security. She quickly discovered the multidisciplinary major was a perfect match, as it allowed her to dip her toe into numerous subjects while constantly getting to try new foods and feed her inner foodie. In her current role, she develops, as well as maintains, the development of new and improved products. With a love for learning and passion for food, Katie loves to dive into all facets of the food industry. About South Coast Baking South Coast Baking is a wholesale manufacturing company in the frozen dough industry. The company does everything from co-manufactured, custom formula cookies, to innovative panning systems. South Coast Baking sets the standard for delivering the highest quality and lowest possible cost in the frozen cookie dough industry. South Coast Baking’s mission is to produce the highest quality product at the lowest cost. Their philosophy will always be to take care of its customers’ needs – one cookie at a time. Key Takeaways

Why you will never get bored in the food industry
Why we talk about In-and-Out So much
How important it is to get Involved in College
Why Katie decided to choose a job first over graduate school

What We Talk About Frozen Cookie Pucks Triangle Tests Networking! Cal Poly San Luis Obispo Episode 5 Wellness Conference Important Skill: Patience and a Passion for Learning Gluten-Free The Recession Open-Door Policy 3D Printing Packaging Minor Favorite Kitchen Item: Rubber Spatula Altonbrowncast Serial Undisclosed Stuff You Should Know How Umami Works How Caffeine Works America Test Kitchen Milk Street Kitchen Favorite Food: Ketchup with French Fries Well-done In-and-Out fries In and Out That’s what a hamburger is all about Advice for students: Get Involved IFTSA Chapters Continental Mills Download Episode

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Ep. 015 - Choosing Between Work and Graduate School with Katie Lanfranki, R+D Technologist at South Coast Baking