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It takes a certain type of person to trade in their comfortable day job for a regularly unpredictable workweek in the culinary industry. When Cassandra Chen started out in the banking world, she enjoyed its many perks—mostly, that it essentially required her to entertain and be entertained at fine dining institutions across the world. After swapping her suit for chef’s pants, she began working in the same restaurants she had been dining in only months earlier. She met her husband in the industry, and while he now works as a restaurant consultant, she’s crafting her homemade caramel treats for the big leagues.