After leaving her corporate job at 29, “I spent all my savings sending myself to culinary school” in New York, working her way from “surviving paycheck to paycheck” to “a place where you are able to execute your vision and hire great talents you can mould and help in their career. It’s been quite rewarding.”
While her own training was old-school – “you put in 22 hours and destroy yourself early on” – “I feel like the industry is evolving towards a more sustainable path, and I embrace that,” she said. For instance, within her largely female kitchen team, those who have young children are allowed flexible working arrangements so they don’t have to sacrifice their talents in favour of childrearing.
What excites her about Aro is the menu’s infinite permutations.
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