You're, you're, you're, you're humming along on this great career and you decide to become a pastry chef and baker.

[laughs] I did really well in chemistry and science and math in high school, and I remember having a conversation with my mom about what I was going to study in college, and there were c- a few options.

It was become a doctor, a lawyer, an engineer.

Those are like the options that we discussed.

I...

There was nothing else.

[laughs] It wasn't, uh, "Oh, what would you love to do?" It was, "What best suits your ta- you know, what you're good at in school." Um, and so I was really ambitious at that time and I, I, I thought, "Oh, I'm gonna choose the hardest thing.

Um-

Mm.

And then I think it, it was more about applying different skillsets that I learned as an engineer, Excel spreadsheet, only changing one variable at a time when you're trying to figure something out.

That sounds kind of dorky.

But, like, if you, like, have all of these ingredients and you're like, "Okay, well, how do I change this recipe? It's not working," you start to look at them one at a time and say, "Okay, I'm only gonna change this this time.

I'm only gonna change the amount of sugar," then you kind of can sort of make progress instead of saying, "Oh, I'm gonna change five different things all at once."

Mm

... its flavor and, and just how it was working.

Some of the earlier butters that I would try would kind of, like, melt and fall apart while I was baking, and I was like, "Oh, no.