Christina Sabo

I still remember the day that I applied for the airlines. Me, a flight attendant? Wow. On the other hand, I had a friend that wanted me to move to Arizona and be a sous chef under him. This friend was, and may still be, a 5 star pastry chef.

I became a flight attendant and loved every minute of it. Of course, the was always that pang of desire, a love of chocolate and pastry and cream. I found myself having "dinner parties" i the First class cabin. So, in 2012, the end of my flight attendant career led way to an opportunity to attend Le Cordon Bleu for baking and patisserie.