Math and food, applied in real life.

Growing up, I thought I wasn't good at math. Most of what I learned felt abstract, and I couldn't see how it connected to anything outside the classroom.

That changed when I started working in data science. I found myself using the same concepts I had struggled with before, but now they showed up in real decisions. I began to see how things perform, what drives outcomes, and what actually matters. Once I could see the application, the ideas started to make sense. I used to feel the same way about cooking. It always seemed difficult, time consuming, and not something I naturally enjoyed. I preferred quick solutions and did not think of it as something I would take the time to learn properly.

That started to shift over time. Cooking turned out to be less about complexity and more about paying attention to timing, texture, and small adjustments. In a similar way, math became easier once I could see how it works in practice. When things feel real, they become easier to understand.

I am currently based in New York, and I have become increasingly interested in how people learn and apply complex ideas, not just in work but in everyday life.

This site is where I write about what I am learning through math, work, and food.