The name begs the question. Why do I call myself the Pink Slip Gourmet? It all started in 2008 when the financial crisis hit and the hedge fund I worked for was no longer in need of many of its employees (including me). After a couple months of looking for a job, it dawned on me that I would rather wake up every morning and be elbow-deep in cookie dough than spend my day in an office building. So, I took the plunge and started my own personal chef business, aptly naming it Pink Slip Gourmet since it took being handed a pink slip to find my dream career.
Recently finished culinary school in Paris at Ferrandi (L'Ecole Superieure de Cuisine Francaise - Ferrandi). Currently in a stage (internship) at a restaurant in Paris.
.JPG)
