'The pandemic was the first opportunity I had to be able to have a moment to myself to say, 'This is something that I’m really passionate about and I think I can do a lot of good.' I decided to just take the leap.'
Danielle Hengge in her bartending days. Photo: Daniel Hengge When, early last year, the pandemic caused mass layoffs in the hospitality industry, many unemployed workers found themselves with an unanticipated opportunity to shift careers or go back to school to pursue a deferred or long-held dream. One such worker was Danielle Hengge, who had helped start a liquor company called Barrow’s Intense and was bartending at Butter & Scotch before the restaurant shutdown.
Life is full of exciting twists in that way. You think you’re doing one thing and end up spending your time doing something you didn’t ever want to do. The pandemic was the first opportunity I had to be able to have a moment to myself to say, This is something that I’m really passionate about and I think I can do a lot of good. I decided to just take the leap.
For most of my life I’ve dealt with anxiety and depression and have worked through a lot of that. I felt like with so much of this darkness, and death is such a dark and scary thing, that I could be someone who could bring some light to it for other people. I think I’m generally a pretty disarming person, and that I can talk about death in a way that makes other people comfortable.
A lot of people don’t realize not only how hard it is to become a funeral director — that work is just as hard as bartending. You have so much of the psychological, emotional, and physical aspects that are very demanding, but it’s also a job that requires you to work 24/7, 365. You have to complete two to three years of school. You have to pass your national boards. You have to embalm a minimum of ten bodies before you graduate. You have to do a one-year residency.
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