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I’ve been known to frequent Europe on a regular basis and even have an app on my phone that tracks the places I’ve visited. I enjoy seeing the world’s major cities and indulging in the regional cuisine. A very popular Polish dish is the pierogi – a dumpling filled with a variety of vegetables or meat. You can even fill one with blueberries for dessert.
Last spring, my family and I found ourselves dining on pierogis with a fellow actuary in Warsaw.
Enter Kamil Jasinski, FCAS. Originally
from the Warsaw area, Kamil went to Graduate School at Illinois State University
for his Master’s degree in Actuarial Science and began working at
Pinnacle, first as an intern then as an actuarial analyst. As time went on, he left
the fields of Central Illinois for the West Coast. I saw him at a CAS meeting
or two, then learned he had moved back to Poland.
We explored the Wilanów Palace with his wife and children. The first signs of spring had just appeared, though it had snowed within the past week. While catching up, we talked about the actuarial profession. He offered up a few insights as to what it is to be an FCAS in Europe:
Pinnacle has had a history of working internationally, especially in our Alternative Markets practice. Several of our clients are domiciled in captive strongholds such as Bermuda or Grand Cayman, and the regulators know us well because of our quality work and our presence on their islands over many years. As the world’s appetite for alternative risk financing increases, Pinnacle’s expansion will likely continue throughout both the established and emerging domiciles, including Europe.
I drew a couple of conclusions from my trip to Poland. First, it was great to see an old friend while traveling abroad and discussing a career we both enjoy. Second, I grew up in Central Illinois, and though I’ve not confirmed it, there may be more FCAS’s in the Bloomington-Normal area than on the entire European Continent. Last, living in Europe as a practicing FCAS could be an exciting opportunity. One could work during the day and dine on pierogis each night.
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