I'm from Milwaukee, Wisconsin. When the pandemic sent us into quarantine, I took a deep dive into baking. I graduated high school that spring and decided to take a gap year, which I spent in Israel. I took classes in Jerusalem my first semester, and then interned in Tel Aviv for my second semester. I interned at a Swedish Bakery, which was such an incredible hands-on learning experience. I am studying business here at Emory. Outside of school, I love to read, go for walks, and spend time with friends and family.