Sometimes Vanderbilt students feel pressured to follow the conventional, upper-class career paths of lawyers, doctors or businesspersons. But look at Katrina Markoff, a Vanderbilt alumna who followed a unique and tasty route to becoming a successful entrepreneur. Markoff, now chocolatier and owner of Vosges Haut-Chocolat, provides useful insight for anyone to follow his or her dreams.

It was at Vanderbilt where Markoff recognized her love for cooking, and she developed her culinary skills by catering for her sorority, Kappa Kappa Gamma. After graduation, she pursued a career in Le Cordon Bleu, a culinary school in Paris, France.

“When I went to L’Ambroisie, a three-star restaurant, that was when I fell in love with chocolate.” Markoff says.

After a year and a half, Markoff continued her education with an apprenticeship in Spain under the guidance of Fernando Adria. “Spain was radically different from France, which was extremely conservative. Whereas France was formal and buttoned-up, Spain was experimental. It changed my whole life,” Markoff said. “Adria had a very avant-garde approach to food. He really taught me how to think outside of the box. We made chicken and curry, ice cream with salt, and quail eggs candied with sugar. He said to me, ‘Don’t waste time going to the same restaurants. Travel and use your imagination to guide you.’ So I went east for the next months to Australia and Southeast Asia. I wandered around, and the inspiration I received from other people and their connections evolved into Vosges.”

Although a classroom may provide an excellent formal education, one should look to the outside world for even increased knowledge.

“People need to see the world and travel as much as they can when they’re younger. I think that is so key,” says Markoff. “Don’t do the right thing just because your parents and your friends tell you so. Be your own person and follow your instincts. Do not be fearful.”
Vosges’ secret ingredient is, well, the ingredients. Markoff personally chooses ingredients from the countries chosen as the theme of her collections and imports them directly to her Chicago bakery. When asked what her favorite ingredient has been thus far, Markoff immediately answered that she loves curry. Curry is the main ingredient in the first chocolate she ever created, the Naga.

“I wanted to pay homage to the Nagaland people of Northeastern India. At that time, they were in conflict because missionaries, Hindus and others were telling them to be what they were not. I believe that people can be made more aware of religion and culture through the movement of chocolate,” she says.

The next time you are heading to the bookstore or Nectar for a candy bar, pass on the Twix.  Instead, dust off your wallet and support Markoff’s Vosges Haut-Chocolat. Markoff’s carefully chosen ingredients will certainly provide a welcome relief from the processed chocolate you’re used to. However, while enjoying the unique flavors and fusions, remember this special Vandy alum’s story.  Don’t confine yourself to the unadventurous career paths of your predecessors.  Follow your dreams, and your pallet, and you won’t go wrong