During the Center for Career Education’s trip to Chicago this summer, Senior Associate Director of Employer and Alumni Relations Karla Puga had the opportunity to connect with two Columbia alumni: Collin Woldt, a paralegal at Kirkland & Ellis, and Robert Mosher, partner and co-owner of the Michelin-star restaurant Monteverde. Karla spoke with Collin and Robert about their career paths, experiences working and living in Chicago, and advice for current students and recent graduates.
Both Collin and Robert shared a deep appreciation for Chicago and encouraged students to consider the city as a place to build their careers. Speaking from different places in their career journeys, they each had insightful advice to share.
Collin Woldt graduated from Columbia College in 2024 with a degree in Human Rights and Political Science. He worked as a student staff member at CCE, and is currently in a two-year paralegal program with Kirkland & Ellis, one of the top law firms in the country.
Collin found his current position by exploring job listings on LionSHARE (powered by Handshake), Columbia’s hub for career connections and opportunities. He mentioned how valuable it was to seek application advice and practice interviewing with CCE career counselors, which helped him prepare for the competitive application process.
Collin described his role as challenging and demanding but also incredibly fulfilling. He enjoys working on important cases and attending high-profile meetings, which gives him a sense of purpose and engagement. One of his biggest pieces of advice for students interested in the legal field is to ensure that your resume, cover letter, and thank-you notes are free of spelling and grammatical errors. “In the law sector, grammar is extremely important,” Collin emphasized.
When it comes to interviewing, Collin suggests being well-prepared not only to answer the recruiters’ questions but also to demonstrate why you’re a good fit for the firm. Equally important, he recommends asking questions to assess if the company is a good fit for you. Inquire about professional development, feedback mechanisms, and what career growth looks like within the organization. Lastly, Collin encourages finding a support system, whether it’s a mentor or a group of supportive coworkers, to help navigate the challenges of a demanding work environment.
Robert Mosher, who graduated from Columbia College in 2004 with a degree in American Studies, is the partner and co-owner of Monteverde, a Michelin-star restaurant. His journey in the food and wine business began after he completed his bachelor’s degree and pursued his passion for fine dining at the Culinary Institute of America.
Robert’s interest in the restaurant industry was sparked early on by his father, an entrepreneur who frequently held business meetings in restaurants around New York City. “I was always fascinated by the energy and atmosphere of restaurants,” Robert shared.
Robert offered some valuable advice to students: “Go outside the bubble. If you can, and have the ability, visit museums, explore different neighborhoods, and try out new restaurants—whether with friends or even on your own. Trying new food can be risky, but it can lead you to new things to appreciate and make your own. Take advantage of the Columbia ID discounts. New York is incredibly inspiring, and its cultural richness has shaped who I am today.” Robert emphasized that the experiences and opportunities he found in New York prepared him for his future in Chicago. “The inspiration, resilience, and risk-taking I developed in New York helped me succeed in Chicago,” he said. Stepping outside one’s comfort zone and immersing oneself in the cultural aspects of New York, he believes, can profoundly influence one’s career path and personal growth.
For those looking to break into the culinary or restaurant industry, Robert stressed the importance of staying curious and open to new experiences. “You have to be passionate about it,” he advised. “It’s a lot of work, and there are many paths you can take in food and wine. But if you want to own or manage a restaurant, you need to be genuinely interested in people and eager to provide great experiences.”
Robert also highlighted the importance of networking. “Most of my peers from the Culinary Institute and my early restaurant experiences are still part of my network,” he said. “Networks are key. We share experiences, support each other during tough times, like the COVID-19 pandemic, and collaborate on charity events. Networking can sometimes be awkward, but it’s a skill you need to practice. Start with small talk at panel discussions or conferences, learn from each experience, and don’t get discouraged. With practice, you’ll find your style and know when to use it best.”
Both Collin and Robert encourage students to explore the possibilities in Chicago, highlighting that it has so much to offer both professionally and personally. Whether you’re interested in law, business, food, or the arts, Chicago presents a unique blend of opportunity, inspiration, and culture.
