“To me, balancing flavors is like if there’s a lot of spice, a little sugar is going to allow you to create more depth. If something is very fatty, or buttery, you need to round it out with acid. So I always think about debit and credit–now I have four different things I’m trying to balance.”
This month’s Stern Faculty Spotlight features Professor Julian Yeo, Clinical Associate Professor of Accounting at Stern. His research focuses on how accounting numbers are mapped into equity valuation.
Prior to Stern, Professor Yeo was a full-time faculty member at Columbia Business School and the University of Melbourne, and was a recipient of numerous teaching awards, including the Stern Distinguished Teaching Award.…