Tonight, I spent the evening with new colleagues at a cooking class in upper Northwest. We ended the evening getting to know eachother over wine, antipasti, pork loin, shrimp, fritata, risotto, and a hazelnut chocolate torte. That we made.
The cooking class was an open invite that showed up in my INBOX. What a wonderful time. I still smell of garlic, in a good way.
My first couple days at Edelman were brilliant. Still like drinking from a fire hose, but in a good way. Fast-paced firm, whip-smart people, and I love it.
Edelman, you had me at hello.
