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"It's amazing to me that it never felt calculated. I just kept saying yes to the things that felt right to me, truly on a gut level. That thing that everybody thought was a bad idea for me was actually the best place to start. My parents were like, what are you doing? You're going to work in a retail store. But it turned out to be the most amazing training. I was running a $25 million store at age 22. By saying yes every time I was asked to do something for my externship, I ended up testing recipes for a cookbook for the owner of the cooking school, 200 recipes in six weeks. It was completely insane, but that led to her calling a really well-known food writer. Everything just kept going."