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Closing Time

This week, we all put on our aprons and cooked our dinner at Two Chefs for a summer associate alumni event. We managed to make ourselves an amazing dinner including tuna tartare, chicken kabobs, seared salmon, risotto, and chocolate soufflé that still had me feeling full this morning.      

I know, with all the fun events we post about, sometimes it looks like we don’t work hard, but we do. This week, Adam and I have been putting in long hours alongside Andrew Pompa and Wendy Francois on a pretty exciting project here in Miami that one of the senior partners noted “was one of the most complex deals he has seen.” Our work all came to fruition today as we learned that the closing would happen as scheduled. Knowing that the client will sign the documents that we put our sweat into is a really satisfying feeling.

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