Alessandro Calastri : Something Was Missing Alessandro Calastri operates a restaurant in the Greenwich Village neighborhood of New York. He is a graduate of Providence College, where he earned a degree in Global Studies.
Alessandro Calastri “My first job out of college was at an international investing brokerage firm based in NYC, where I learned about the intricacies of being a research analyst,” he recalls. “My main duties were creating pitch books containing equity comparables, industry overviews, financial spreadsheets and company profiles.” Being a research analyst requires some intangible skills, such as abstract and creative thinking. Those are difficult skills to show on a resume, and firms often recruit unproven prospects based on what is tangible, such as education background.
Alessandro Calastri Alessandro Calastri enjoyed the work. But like a lot of people, he had a nagging feeling that he might be better off doing something else. “As much as I loved my job as a research analyst, I felt that something was missing from my life,” he says today. “I eventually figured out that I was spending more time on the computer looking at numbers than interacting with people. I’m a people-person and I wanted to be in an environment where I could engage with people more and share experiences with them.”
Alessandro Calastri The solution to his problem was a career switch. He enrolled at the International Culinary Center in New York, where he studied culinary techniques and restaurant management, and earned two certificates. Even before he finished he had a restaurant job helping in food preparation. Today he is the assistant general manager at a popular Greenwich Village restaurant. The work can be hectic and fast-paced, but he has never secondguessed his decision to switch careers.
Alessandro Calastri “I moved my way up to different positions across a variety of restaurants and I’ve become quite familiar with every different angle, from the dining room to the kitchen,” Alessandro Calastri says. “I’ve learned a lot throughout the years, and every day I keep learning something new, which makes my work all the more exciting.”
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Alessandro Calastri