The rallier
Margaret Choo
The Ralliers is a collection of interviews with female creators we admire. We look for women who make hard choices in exchange for self-defined lives. You'll leave these stories with wisdom, comfort and beauty too.
Describe yourself.
A quiet extrovert and quintessential Virgo. I’m usually crunching spreadsheets or tinkering with recipes in the kitchen. My greatest claim to fame: Rallier’s first official customer.
How have you broken with tradition in exchange for a self-defined life?
I’m a person who thrives under structure and rules. The danger in that can be becoming more attached to a plan rather than its purpose. It’s ok to let go of even the most well-prepared, well-thought out plan if it’s not the right one for you. It’s why I live in New York, work at an art museum, and bake cakes in my spare time as opposed to staying in Tennessee, going to medical school, and raising my 2.5 children.
It’s ok to let go of even the most well-prepared, well-thought out plan if it’s not the right one for you.
Tell us about your uniform.
Like many people, I’ve been working from home during COVID-19 so I’m currently in my fancier yoga pants and a navy eyelet sweatshirt I’ve been sporting all week. Normally, I lean towards what I call structured neutrals. Being petite, I like items with clean lines and wear a lot of navy, grey, and cream tones (I try to avoid head-to-toe black).
Tell us about your work.
I categorize my work into two areas: baking vs. non-baking hours. My non-baking hours are more traditional where I work as a revenue and operations project manager at The Metropolitan Museum of Art (where I started as an intern after college). It’s an incredibly enriching job where I learn from some of the most enthusiastic and knowledgeable people in their field. Still to this day, it’s a surreal place to set foot in every day.
My baking hours are a very personal pursuit. Several years ago, I started a recipe blog and began making custom cakes for my friends and coworkers…and it kind of took off! Most weeks you can find me on Instagram posting about my latest birthday/baby shower/wedding creation for a client. My cakes are specially made for each occasion and focus on seasonal, natural ingredients, but I never thought it would bring me to some of the people I’ve worked with or allow me to be featured in The New York Times.
I’ve been fortunate enough to pursue multiple career paths. I suggest, if you’re able to do the same, explore all your facets! For me it’s been purely additive.
What are you searching for?
A workout that won’t make me sweat.
What have you learned along the way?
My mom has this phrase which is, “life is long.” It used to make no sense to me. But I understand what she meant is, don’t get so caught up in achieving milestones that you take every win as a momentary feat and every failure as fatal doom. Allow yourself the runway to become the person you’re meant to be. Some things may take time but if you’re lucky, life is long.
What are you struggling with?
To be honest, the state of the world has reminded me of how little I struggle with on a daily basis. I am loved, I am fed, I am safe, I am healthy. This is a sentiment I’m sure a lot of people have been feeling lately.
What brings you comfort?
As much as I bake, cooking for myself is such a chore. So over the years, I’ve stuck to a few simple, easy recipes that I have gotten really good at making such as my turkey pesto meatballs or butternut squash mac & cheese. Now if I make a home-cooked meal (which is usually once a week), I actually look forward to it.
Lately I also start each morning by lighting scented candles throughout my apartment and watching hours of drag queen make up tutorials. I promise it’s as soothing as meditation.
Share a good read, watch, or listen.
I’m an avid podcast listener and my favorite is Lovett or Leave It hosted by Jon Lovett (former Obama speechwriter and one of the hosts of Pod Save America). It’s a lighthearted, pop culture driven series that always makes me laugh!
Tell us about something new.
During this time of need, I was trying to figure out what organizations to donate towards. So I thought of a simple idea where for every dinner or brunch I would normally have with a friend group, I’d donate that money towards organizations they care about. I’ve learned so much about my friends and the causes that are the closest to their hearts! A non-profit organization very personal to me is Meatloaf Kitchen, a soup kitchen in the Lower East Side where I've volunteered the past 8 years.
Tell us about a gift you gave someone.
This past Christmas, I bought matching necklaces for me and my sister, Christine. Just a simple chain from Sezane with a charm of a hand with its fingers crossed. We sometimes buy the same clothes accidentally so I thought it’d be funny to get us the same thing on purpose!
Tell us about something you created.
Of course the first thing I think of are my cakes! There’s always a point when I’m making a cake where I think I’ve completely messed up. Every time. In fact, the greater the result, the more of those moments I have. But overcoming those hurdles is why I continue to create.
Share a takeaway.
I was named after Margaret Fuller (who has an amazing story I’d highly recommend looking her up) and one of my favorite quotes from her is, “Very early, I knew the only object in life was to grow.” Especially in such unsettling, scary times, it’s crucial we take moments to grow and learn from each other. Grow in our empathy, our patience, our knowledge, our understanding of the world.
+ a bonus takeaway: Margaret's Kimchi Fried Rice Recipe!
Kimchi Fried Rice Recipe:2 T neutral oil
½ c Spam/cooked ham, chopped
½ c onion, chopped
1 c kimchi, chopped
2 c cooked rice
1 T unsalted butter
1 t sesame oil
1 small package toasted nori
2 t neutral oil
2 eggs
Salt and pepper to taste
First, in a large sauté pan or skillet on medium heat, add 2T oil along with Spam and onions. Sauté until the Spam and onions start to lightly brown, about 2 min. Add kimchi and continue to stir occasionally for another 3 min. Second, add cooked rice along with 1T butter, stirring everything until incorporated. Turn heat to medium-low and let rice lightly brown. Crumble in nori sheets into rice and drizzle in sesame oil. Stir and then taste, adjusting with salt and pepper if needed. Third, place a small nonstick sauté pan over medium heat and add oil. Fry eggs until whites are just cooked but yolk is still runny. Top over kimchi fried rice along with more nori.
Margaret Choo is an arts and culture professional in NYC constantly creating culinary confections in her kitchen. Keep up with both ventures via her social @margaretchoo
P.S. The pieces in our stories are always authentically picked. When purchased, we sometimes receive compensation in return. Thank you for supporting!
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