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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!

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