We’re excited to introduce you to the always interesting and insightful Natalie Robles. We hope you’ll enjoy our conversation with Natalie below.

Natalie, appreciate you joining us today. Are you happier as a creative? Do you sometimes think about what it would be like to just have a regular job? Can you talk to us about how you think through these emotions?

I actually had a “regular” job right out of undergrad. I worked as an office manager at an elementary charter school for a little over a year, and then I worked as an administrative assistant for a program at a growing non-profit located in the Westlake and downtown L.A. area. The elementary school was fun because there were no two days that were the same.  The kids provided for many laughs as well as lessons learned. I moved to the nonprofit afterwards, and I remained at there as long as I could. The nonprofit world can sometimes be rough – I was laid off due to budget cuts after over 5 years. I loved the work and adored meeting the families we serviced face to face and interacting with them in so many different capacities. While both “regular” jobs were wonderful, I realized that working a job that forced me to sit and work at a computer for hours was not for me. After being laid off, I decided to follow my creative passion, which was baking. This is the happiest I have ever felt with my career path. Working in the kitchen feels very natural to me, and I love everything about it: the ability to put flavors and textures together, play with plating and presentation ideas, experiment with ideas that were born from inspiration on a simple walk down the street, packing nostalgia into a bite or a dish. There’s so much to get creative with, and there’s definitely always something new to learn.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.

I went through a major career shift when I was 29 – about 7 years ago. I graduated from UCLA with a degree in International Development Studies with the intention of getting into international public policy work. I realized that although there is so much work to be done around the world, there also existed a need for help within my local communities. I worked in schools and nonprofits for 7 years, but I had always had a knack and passion for cooking – specifically for baking. I always had fun in the kitchen with my mom and helped her set up for dinner almost every evening. Even the breakdown and cleanup never felt like a chore. Every aspect just seemed like a part of a science experiment or some sort of puzzle that I had to put together. My favorite memory in the kitchen is making cheesecakes with my mom when I was about 9 years old. It was her go-to dessert, and it was super simple: I think it was about 3 ingredients and a store-bought graham cracker crust, but I was excited to make it every time, and even more-so when I was allowed to make it by myself from start to finish. That combined with an unhealthy love for cooking shows on PBS and the Food Network in my youth fueled my passion for the kitchen.
So when I was laid off from my position as an administrative assistant at the nonprofit, I read that as a sign to jump into my love and turn it into my career. I completed a 2-year culinary program at Cerritos College and subsequently worked in several kitchens, ranging from local bakeries to a few years at the Ritz-Carlton, Marina del Rey. I have worked the line, worked production, large-scale plate-ups, taught Zoom cooking classes during the pandemic, and have accumulated experience and knowledge in several areas of baking and pastry. It has all come full circle because I am now a baking instructor at Cerritos College. My imposter syndrome almost prevented me from accepting the position, but now that I have been teaching for a few weeks, I can already say I can’t imagine not being there. The culmination of becoming a baking instructor with the knowledge and experience I have amassed over the last 7 years has been an incredibly proud moment for me.

We’d love to hear a story of resilience from your journey.

I think I am currently living through a significant era of resilience in my life: my father passed away in December of 2022. Grieving my father’s passing has been an insane roller coaster and also incredibly isolating. It has felt like the absolute worst heartbreak I could have ever imagined, and it feels as though my heart will ever be repaired from the loss. My mom and I were his caregivers, so when he lost his life, my nervous system went into complete shock. After all of the funeral and burial proceedings, I decided to take a solo trip to Europe for two weeks with no real itinerary. I just knew I would be landing in Copenhagen and would somehow be making my way to Amsterdam. I went to Copenhagen with the intention of eating at Sanchez, a fine dining Mexican restaurant that is owned by the ex-pastry chef at Noma. I had the pleasure of meeting her and a few of the chefs.  During the rest of my trip, I experienced snow and rain, lost a bunch of chocolate and cheese on the train, and just overall had the absolute best experience of my life. Throwing myself into a trip by myself that took me to 4 different countries completely took me out of my comfort zone. Somehow, his death has given me a license to take more risks so that I don’t live with regrets, of those annoying “what-if” scenarios.

What do you find most rewarding about being a creative?

Being creative serves as an outlet for me. It ranges from being inspired by the beautiful fuchsia of the bougainvillea flowers on a walk to something I tasted at dinner that reminds of another flavor combination to being in a funk and just pulling myself out by baking something I’ve never made before. Every aspect of pastry is so intriguing to me, and I am always trying to improve and grow.

Contact Info:

• Instagram: @kneadandsugar