The Culinary Leap from Corporate

In June this year, I traded my sanity for a spatula and started hosting supper clubs. 6 dinners, 72 guests and 432 dishes later, I realized I wanted to be a chef. This is a very different path from the one I'd planned as a corporate tech professional over the last eight years. Having finally achieved the security I was taught to strive for (growing up in a middle class family in the third world), I've found myself bored and uninspired . So here I am, trading my golden handcuffs for something more meaningful.