Some lawyers love what they do. Those who don’t are vocal about how much they hate their jobs. So what would the naysayers prefer to be doing professionally? Above the Law editors have heard these “dream careers” tossed around: government intelligence analyst, writer/journalist, banker (so they can keep making the bank), and — for those who want to stay in the law, but not Biglaw — assistant U.S. attorney, judge, or law school professor.
Some people are content to stay in the law but need a creative/fun outlet. It’s an added bonus if that outlet also makes money. One such endeavor is to open a restaurant. (The belief that most restaurants fail in the first year is a myth, after all.)
We’ve written before about lawyer-turned-Subway entrepreneur Larry Feldman. But being king of a sandwich-shop franchise is not really the glamorous side of food service. The daydream version involves starting up a place with a bit more character.
For some, being laid off has been a push to tap into a culinary side. Here in New York, a first-year associate caught up in law firm layoffs used the opportunity to open a Taiwanese steamed bun cafe in the Lower East Side, called Baohaus.
Further south, in Washington, D.C., another casualty of the recession layoffs got into the eat-out business. Julie Liu, a former Katten Muchin associate, launched a restaurant in Dupont Circle last year named Scion. She was very thankful to Katten for her three-month severance: it “basically paid for Scion’s kitchen equipment.”
We caught up with Liu about opening a restaurant with her sister, and got some advice for other wannabe restaurateurs.
Continue reading “Career Alternatives for Attorneys: Restaurateur”