“My classmates and I sat together and talked for hours about the texture of chocolate mousse, and baguettes, and how rare steak should be, without thinking we were weird or crazy. After that, I never looked back.” Earning her Grand Diplôme in patisserie, Bundy soon landed a job as a pastry chef at the Mondrian Hotel in Los Angeles. Within the first week, the head pastry chef was fired. “They pointed at me and said, ‘Okay you, you’re now the head pastry chef!’ It was a high-profile, glamorous, but arduous job, catering the Oscars, Golden Globes, and Vanity Fair parties. In recent years, the restaurant industry has had a reckoning with its treatment of women, and Bundy drew from her cultural experience to navigate the particularities of working in the early 2000s.
