Truckin’ 411

It was stressful and not a good fit.
For me, working in “Corporate America” was as pleasant as an under seasoned and overcooked protein. Really, what’s the point? Caged in by a cubicle was nothing like standing in front of a burning stove surrounded by culinary inspirations. Me without an outlet to share my food was like Muhammad Ali without gloves; Big Bill Broonzy without a guitar; or Mario without Luigi.

I wanted to turn my passions into a career. I didn’t know when or how it was going to happen until after a trip to France where I studied how to make the classic French Macaron and experienced the magic of Parisian street food.

And that was the tipping point. The coup de grâce.

So I said goodbye to “Corporate America” and hello to my dream.