Disclaimer:

Outside of the Breadbox and www.outsideofthebreadbox.com is in no way affiliated with, endorsed by, or sponsored by Outside the Breadbox, Inc., a Colorado corporation, or its federally-registered trademark, Outside the Breadbox®. If, however, you would like to try the best gluten-free baked goods in the world, visit www.outsidethebreadbox.com.

Saturday, September 27, 2014

Culinary School: The Career Switch


Culinary School: The Career Switch

From Investment Banking to Pastry Arts



Link to Article at the International Culinary Center

-----

When I ended a decade long career in Investment Banking, I knew I was ready for a change. What would that change be, exactly... I wasn't sure.

... but I had a good idea it might lead into the culinary world.

Three weeks after leaving Finance, I had an amazing experience spending a day in the kitchens at Betony. This only fueled the fire.

And now, just a few months later, I find myself enrolled in culinary school and working at Michael White's Costata in New York City, having unconditionally made the switch from Investment Banking to Pastry Arts.

Was a difference 242 days make!



Questions? Comments? Send me an email or leave a comment.
Stay connected with Outside of the Breadbox on Facebook, view on Instagram,
follow on Twitter @BreadChefMark. And sign up for the email list.


No comments:

Post a Comment