Becky Sunseri
Owner, Executive Pastry Chef
Tin Pot Creamery
Milestones
My road in life took a while to figure out.
Wrote an ice cream shop menu at age 15 but didn't identify it as a possible career path.
Took a nutrition course in college and felt incredibly inspired, but Marquette didn't offer a major.
Transferred to Cornell University where I studied nutritional and food science.
Moved to San Francisco and took a job in client operations because I thought I should learn business.
Was miserable at job and started volunteering at the Farmer's Market, which led me to pastry school.
Started a business called Be.Baking while working at a bakery, then a restaurant.
Took job as Facebook pastry chef and made hundreds of desserts daily. Went home and made ice cream.
Opened an ice cream shop in Palo Alto called Tin Pot Creamery.
Keep following my journey
Education
High School
Career
Owner, Executive Pastry Chef
I make people happy through ice cream.
Career Roadmap
My work combines:
My work combines:
Food
Entrepreneurship
Problem Solving
Day to Day
At Tin Pot Creamery, we make all of our baked goods and ice creams in house, which keeps me and my team incredibly busy. We bake cookies for the day before diving into making our ice creams, toppings, sauces and other menu items. I am in charge of running the kitchen, delegating tasks, problem solving, training, menu development (which is what I really love doing), and a variety of other things (employees, customers, bills). It's a good day when I get home for dinner with my husband by 9pm.
Advice for Getting Started
Here's the first step for professionals
Learn everything you can about the field you're interested in and make your dreams known to everyone around you. Dream big and do things that scare you; if you know you want to do something, do it before you feel 100% ready.
Recommended Education
My career is not related to what I studied. I'd recommend this path instead:
Hurdles
The Noise I Shed
From Society in General:
"You should look perfect and be nice."
