Flipping the career switch
MANILA, Philippines — My eight-year-old self would probably be shocked if anyone were to tell her that, at 23 years old, she wouldn’t have a future career in academia. Growing up, I was hell-bent on becoming a mathematician; was so fascinated by numbers and their infinite expansion that I was absolutely sure it was what I wanted to do for the rest of my life. But you know what they say about life and curveballs: here I am now, working in an industry where the most complicated math I do is calculating my taxes.
I’m pretty sure I’m not the only one with career could-have-beens and what-ifs. The thought of pursuing passions and curiosities, and starting a career someplace else, is sort of a rite of passage when you reach your 20s and kickstart your adulthood. We often think about what it’s like to just chase after something more or something different, but are often too afraid to actually do so. But if there’s one thing that life teaches us, it’s that taking risks and going after the things we want are always worth it — if we’re just brave enough to take the first step.
Case in point: Chichi Tullao, a banker-turned-food stylist and photographer who did a complete 180 when she left her job in finance to pursue her photography hobby as a full-time job. She has worked with several brands and restaurants all over the country —you’ve probably seen some of her work in ads, even if you didn’t know it. We talked to Chichi about career trajectories, pursuing passions, and learning to adapt.
Young STAR: What made you decide to shift from banking to becoming a creative? Was it a decision made on a whim or had you been considering it for a long time?
Chichi Tullao: It definitely wasn’t decided on a whim. It took me four years to finally bite the bullet and leave my career in finance. I quietly began writing a food blog when I was recovering from an unfortunate incident in 2013. What I planned as a way for me to keep myself busy, relieve myself from stress and anxiety and express myself led me to discover food, product and event styling, and very basic photography. Friends who were familiar with my blog would see the photos, comment, and in the end cajole me into doing the same for their food businesses. It was very basic in the beginning, very minimalist with an aesthetic reminiscent of popular periodicals of the period. I was able to gradually build a client base, and in 2016 I had to choose between a career in finance or in food and product styling. I chose the latter, and here I am today.
Was photography and product styling something that you always wanted to do?
Photography, in the beginning, was a way for me to preserve the memories I had of trips, of documenting architecture, the urban landscape, etc., as I also had a blog. It evolved into taking photos of food, of the restaurants I started to discover. I wanted to create more interesting photos, so I would experiment by adding different elements: souvenirs from trips, accessories that I inherited from my mom that I found around the house, linens that would add texture and depth. It was a fairly organic process of trial and error, of putting things together — of what I liked, what looked beautiful, cool, modern. I would then photograph these vignettes and use them for my blog.
What challenges did you face while shifting careers? How did you sharpen your skills as a photographer and stylist?
Coming from a family that espouses hard work and tradition, a career in the arts is considered frivolous. I remember needing to explain to the entire family what food styling and photography is. Believe me, it took a year or two of convincing.
I further developed my skills by taking food styling and food photography courses in New York and interning with some of the leading stylists there. I also continue to take classes whenever I can. I’m lucky that my boyfriend is a chef and he also loves to travel like me. We take the opportunity to visit trade and industry fairs, to shop for homeware items and table accessories, and to indulge in food whenever we are abroad.
Do you think it’s important to choose a career path based on your college degree? Or just follow your passions?
Both. I mean, there are things that only experience can teach you, but an education in your chosen field gives you an advantage — if not for the knowledge and head-start, then at least for the connections that only professors in the top of their fields can give.
If I could give my 20-year-old self some advice, it would be: do not be afraid. If you are passionate about something and are willing to work hard, you can accomplish many things. As I learned in finance: “the higher the risk, the higher the return.”
Was there ever a time that you regretted leaving your old job?
I wouldn’t say regret, but there’s always a lingering feeling of fear of the uncertain, of the unknown — the future. Furthermore, the current situation has not made things any easier. We have all had to make adjustments and arrangements to combat the pandemic and protect ourselves. At the end of the day, I just remind myself to continue to work hard, to give my best all the time, and hope for the best.
What advice can you give to anyone who’s thinking of shifting careers?
Think long and hard, be prepared to work yourself into the ground and lose sleep, but most of all, be prepared for failure. Not all risks pay off, and not all projects are successful. I’ve had my fair share of re-shoots, sleepless nights, and ideas that simply did not — and still do not — work. Keep your focus and don’t forget your goals. Do not be afraid to dream; many of my best ideas I have thought up in my sleep.
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Follow Chichi on Instagram at @happytummytravels to see more of her work.
