In the past few years, macarons have become a staple in the New York pastry scene, but when ICE Pastry & Baking Arts and Culinary Management alum Christina Ha first conceived of Macaron Parlour, they were far from your everyday treat. With flavors that expand beyond traditional French offerings, Christina has always pushed the boundaries of creativity, and her latest venture—the city’s first “cat café”—is yet another unexpected innovation. We caught up with this entrepreneurial career changer to learn about her sweet success.
What would students be surprised to learn about your job?
I think most people would be surprised to learn that most of the cooks I hire work Monday - Friday, 9:30 to 5:30, like a traditional desk job. It took me a long time to figure out how to make that happen, but today, we're able to produce everything we need for our online shop, wholesale clients, three bakeries and two market stands on that schedule.
Read on to learn more about Christina's road to pastry entrepreneurship.