The story of how Marlo Scott baked herself a happier career.
Marlo Scott can’t stop smiling today. How could she? In January 2009 she spent an afternoon with Martha Stewart making cupcakes for an upcoming show. Being chosen for this segment was amazing and beyond anything she ever imagined.
If you ask Marlo for the recipe of her Crimson and Cream Cupcake, she will gladly share it with you as she recently did for Fox5 Good Day New York, to celebrate Valentine’s Day. She is also more than glad to give you her recipe for a happier life. Like many people on a career track, Marlo thought she had the ingredients for success. But after an MBA at the University of Michigan and three layoffs, she discovered that her original recipe had a certain aftertaste that she needed to eliminate. So with a few ounces of inspiration, a splash of networking and lot of hard work, Marlo baked up the idea for a cupcake, wine and beer bar and a happier existence.
Marlo thought she had it all. Even after being laid off from two different jobs, she still thought she was on the right track and considered her career a successful one. She had a great job in business development within Time inc.; she was motivated, well-liked, and up for a promotion. “Life just doesn’t get better than this,” she thought. And she was right, it didn’t. In fact, Marlo’s professional life took a nosedive from that point on.
After delivering outstanding results and successfully leading a business group, her reward was the deferral of her promotion for 9 months. Marlo was underwhelmed and disappointed, and she came to the conclusion that Corporate America just wasn’t the place for her. She soul searched to sort out her next steps. “The hardest thing was to figure out what I wanted, where my passion was. Once I did that, things started coming together”.
Marlo eventually discovered that her true calling was, in fact, very sweet. Everyday on her way to work, she passed by a popular New York cupcake bakery. Marlo observed its operations and after months of due dilligence – and a few extra cupcake pounds – Marlo came to the conclusion that the famed bakery had sweet cupcakes but an even sweeter horizon if given an opportunity to differentiate. “I would pass by every day and think what I would do differently. I started to brainstorm on my concept and I looked for opportunities to educate myself on the industry”. She signed up for restaurant administration courses and began networking with entrepreneurs and restaurant owners. She spent countless hours in the kitchen, perfecting her cupcakes and writing recipes from scratch.
In January 2007, she was laid off along with 200 others at Time Inc. The news came as a shock but mostly as a relief. She knew instantly that fate was intervening, and she was being given the opportunity to add sweetness to her life. “Getting laid off gave me a chance to put life in perspective. It allowed me the freedom to take a bet on myself. I felt empowered to go for it – to build a business and a brand that would offer a sweet environment for me, the good folks that work with me and for all my lovely patrons”.
Marlo opened Sweet Revenge in July 2008. The upscale, world-inspired cupcake, beer and wine bar has already made a mark. Fox5’s morning should and Martha Stewart are not the only ones clamoring on her door. Time Out New York Magazine named Sweet Revenge the “Critic’s Pick” and is among the contenders for the 2009 EatOut Awards for Best New Bakery (results not yet published/known as of March 4, 2009). The Feedbag.com, Brides.Com, CupcakesTakeTheCake, and New York Metro, among others have profiled her. She was also distinguished by New York City's Department of Small Business Services as an NYC Business Solutions Success Story.
“My life is unbelievable. Two years ago I was laid off, and almost to the day, I was baking my cupcakes with Martha Stewart”. Marlo smiles, “The best advice I can give to people wanting to change their lives is to have confidence and take a bet on yourself. It’s the safest one you can take and the most rewarding one too.”
Edited by Ignacio Villanueva
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