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Alumni Interview with Sebastian Schell, Class of 2006
From the classroom kitchens of EB to the cutting-edge world of food innovation, Sebastian Schell is blending science, flavor, and global perspective as a food scientist at Fly By Jing. Based in Berkeley, he credits his bilingual education and early exposure to French culture for shaping his culinary curiosity.
🎓 EB Alumni Spotlight: Sebastian Schell
Current Occupation: Food Scientist, Fly By Jing
Location: Berkeley, CA
Interview Date: September 18, 2025
Q: What are you doing now?
A: I’m a food scientist focused on product development for the condiment company, Fly By Jing.
Q: What did you enjoy most about your time at EB, and why?
A: I made lifelong friends!
Q: How do you feel EB influenced your professional path?
A: France’s world-class culinary tradition definitely cultivated my interest in food and cooking.
Q: What advice would you give to parents just starting out at EB?
A: Let the teachers teach. The French way of educating kids is less gentle than what coastal liberals in America are used to—but that’s a good thing. It cultivates adaptability and resilience. Don’t micromanage; trust the process.
Q: What’s your favorite memory from EB?
A: My 5th-grade trip to France was incredibly fun, enriching, and formative. I got to see a whole different way of living and growing up.
Q: Do you feel EB prepared you for life after school?
A: Absolutely. EB prepared me very well, both socially and academically, for high school and beyond.
Q: Do you consider yourself a citizen of the world?
A: Definitely. The diverse people and experiences I encountered at EB gave me a solid foundation that helps me feel comfortable traveling the world and meeting new people.
Q: Would you consider sending your children to EB? Why or why not?
A: I would. However, I’ve heard that helicopter parenting has become more common over the years, which might affect teachers’ ability to do their jobs—but I’d love to be proven wrong!
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