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The Bartender Who Quit Cocktails to Become a Mortician

The Bartender Who Quit Cocktails to Become a Mortician


When, early last year, the pandemic caused mass layoffs in the hospitality industry, many unemployed workers found themselves with an unanticipated opportunity to shift careers or go back to school to pursue a deferred or long-held dream. One such worker was Danielle Hengge, who had helped start a liquor company called Barrow’s Intense and was bartending at Butter & Scotch before the restaurant shutdown. Now, she’s pursuing a new career helping people whose loved ones have passed away, attending the American Academy McAllister Institute, a Manhattan school focused on mortuary science. I spoke to her about why she made this change, her last days in the restaurant industry, and what motivated her to go to mortician school.



Read More at: Grub Street

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