In January 2015, I got my LLC for my cookie company. So I came home one day and told my husband I had quit my job. How did you wind up in the restaurant business for good? I quit my last job in corporate America in November 2014. I would get there and my job was making desserts for the weekend buffet. My dad would drive me to work at 4 or 5 a.m. What was your first job in food? My first job was when I was 15 years old at Old Country Buffet in Fridley, which is no longer around. I asked my parents never to pack my lunch again. I just remember how mortified I was as a second-grader. My mom packed me a more traditional Filipino lunch, which was rice and chicken leg. What’s your first food memory? I was born in the Philippines and am first-generation American. So when I started my company, that was the end of that. But once you’re branded as a professional baker, they don’t let you compete anymore. Up until two years ago, I competed in baking contests at the Minnesota State Fair for 17 years. Growing up, I was always baking as a hobby. Most of my jobs I’ve held from corporate have all been based on analytics and data. I stuck to the corporate thing for a little bit. I got a job right out of college with Northwest Airlines way back when it was that. What did you want to be when you grew up? I went to school at St. We chat with Rexing, 43, who has won 40 Minnesota State Fair ribbons for her baked goods - including multiple blue ribbons for her double chocolate fudge cookies - about growing her hobby into a full-time business. S.E., Minneapolis 61 ), farmers’ markets and, most recently, in the club-seating and VIP areas at the new U.S. The cookies can be found around town, including at Rexing’s new T-Rex Cookie Cafe (3338 University Ave. ![]() The name not only plays off owner/founder Tina Rexing’s name, but the ½-pound to 5-pound cookies she makes are dinosaur-like enormous. It’s hard to imagine T-Rex Cookie with a more perfect name.
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