The pastry chef’s tale – unpacking the collapse of SVB
Imagine a highly celebrated pastry chef, SVB CEO Greg Becker, embarking on a daring culinary venture – creating a towering, multi-tiered cake, named SVB, that would stand taller and richer than any other in history. It would be the chef’s crowning glory, an accomplishment that would forever change the world of pastries.
As the cake started to rise in the oven, it drew admiration from onlookers. Everyone was fascinated by its rapid rise. However, hidden under the surface, the cake was developing structural weaknesses. The ingredients, while of high quality individually, were not proportioned correctly. The batter was too thin, the yeast was too active, and the sugar was too much, creating an unstable structure that could not support the weight of the rising cake.
In the realm of social media, a culinary influencer noticed the irregularities in the cake and posted a video about the possible collapse...
