My first two weeks at Bilzin Sumberg have been nothing short of amazing. Between orientation, training sessions, meeting my mentor, and diving into my first assignments, the days have flown by in the best possible way. One highlight so far was last Thursday’s cooking class at Two Chefs, where past and present summer associates came together to do something you don’t typically associate with lawyers: cook.
The concept was simple. Bilzin Sumberg summer associates representing generations of the program gathered after work to prepare a meal together, share stories, and get to know one another outside the office. The execution, however, was a bit more complex, at least for some of us.
Luckily for everyone who had to eat the food, I was assigned the relatively simple task of preparing flatbread topped with mozzarella, goat cheese, mushrooms, and onions. Thanks to the guidance of the professional chefs on hand, my flatbread turned out to be a genuine success: golden, crispy, and gone within minutes. I’d like to say it was all natural talent, but I’ll give credit where it’s due.
Not everyone in my summer associate class had it so easy. Aaron Batista manned the grill, turning out savory hamburgers for the group. Michael Rosen took on the challenge of preparing a churrasco served with chimichurri sauce, and he did not disappoint. Nicole Shaked was tasked with a risotto, a dish notorious for requiring substantial time and attention, and pulled it off beautifully. And then there was Alex Spillis, who prepared a chocolate soufflé with crème anglaise that was absolutely divine. Between the summer associates and the attorneys, we managed to put together an entire spread: tuna tartare with hand-fried chips, stuffed mushroom caps, baked salmon, mashed potatoes, roasted vegetables, and more.
Once the cooking was done and the aprons came off, we sat down together for a family-style dinner. This is where the evening truly came to life. I had the opportunity to speak with attorneys across practice areas, learning not just about their work at Bilzin Sumberg but about their experiences as summer associates. The conversations were relaxed, genuine, and offered a glimpse into the relationships and traditions that define the firm. I heard about attorneys’ paths to partnership, their favorite memories from their own summers, and even learned about firm traditions like the famed Bilzin Sumberg Halloween contest that takes place each year. By the end of the evening, I left with a deeper appreciation for the firm’s culture and the people who make Bilzin Sumberg such a special place to work.
Two weeks in, and I already feel like I’m part of something special here. If the rest of the summer is anything like these first two weeks, full of great people, meaningful work, and the occasional soufflé, I think I’m in for a pretty incredible ride.
