“I tell students that if you're going to make a mistake, culinary school is where to do it. You want to step outside your comfort zone, and that’s hard for students to do if they are scared of making mistakes.”
Chef Emily has served as sous chef, chef de cuisine, pastry chef, and baker in establishments across Texas.
She had the opportunity to work as a pastry chef for Micheals Genuine in Grand Cayman, Cayman Islands. She was the butcher at Oak Restaurant in Dallas, Texas, and does freelance catering.
Knowing that a culinary profession is not easy, she works hard to maintain a work-life balance and encourages her students to do the same.
She believes that the more you put yourself in new or uncomfortable situations, the better you get at being in those situations. And then being uncomfortable loses its meaning, your confidence builds, and you realize that you can do anything!
Yoga and gardening.