Today we’d like to introduce you to Emily Hersh.
Hi Emily, so excited to have you with us today. What can you tell us about your story?
I am a 26-year-old professionally trained plant-based chef from Texas.
Cooking means more to me than just creating. I discovered my love of cooking through recovering from an eating disorder. I was a dancer before I was a chef. I loved the creative outlet that dance gave me until I experienced toxic coaching from my collegiate dance team during my sophomore year of college. Their negative influence on top of my own unrealistic expectations on my body image, eventually led me to being diagnosed with Anorexia and Binge Eating Disorder. My feeling of hopelessness on my college dance team was channeled into control over food. For a long time, food was the enemy. Eventually, I recognized that dance could no longer offer me the happiness it once did. It was time to recover and find my new identity. That summer, I ended up living with one of my friends who happened to be vegan. I would always observe the dishes she made in our little college apartment. The dishes were always so creative and seemed like a blast to make.
I began to get curious about vegan and vegetarian cooking so I decided to watch the documentary, “What The Health” on Netflix. The documentary explained that a plant-based lifestyle could offer so many health benefits. Watching the documentary was the first time in a long time that I was truly inspired by something. That next day, I decided to become a vegetarian. I quickly noticed my mental, physical, and spiritual health beginning to thrive. I channeled my creativity into cooking and eventually recovered both mentally and physically. Through plant-based cooking, I understood that food is something that can be used to heal instead of hurt. After graduating from The University of Texas at Austin with a community health and wellness specialization, I attended The Natural Gourmet Institute NYC so I could professionally help others realize what I did in college. My continuing passion is to help others with their relationship with food and their bodies through cooking.
I have experience in restaurants, food media, recipe development, and instructing cooking classes. I recently competed in Season 20 of Fox’s Hell’s Kitchen and finished top 7 out of 18 contestants. I recently developed a national product for the Texas company Nature’s Eats that can be purchased on Amazon, QVC, and at HEB. My most recent project for Nature’s Eats includes developing a new product with Run DMC legend, Darryl McDaniels.
I recently created a YouTube Series called “The Self-Help Chef”. Me and my guests, both friends and experts in the health and wellness field, talk candidly and openly about everything health and wellness while cooking a plant-based dish. Some of the dishes we have cooked are Vegan Gnocchi with Creamy Vodka Sauce, Mini Vegan Hand Rolls, and Indian Curry with Homemade Curry Paste.
Throughout my career, I have been mentored in the restaurant industry by culinary experts such as Amanda Cohen, Executive Chef Owner of Dirt Candy and Iron Chef Canada, and Jason Dady, Executive chef of multiple restaurants in San Antonio and Chef on Iron Chef America. They have helped me gain a broad range of visions and skill sets, from which I have curated my own style and platform.
Recently, I have partnered Pure Grit BBQ to open NYC’s first Vegan and Gluten-Free BBQ concept. Pure Grit BBQ believes that bbq should be for everyone. I am honored to have created the menu for their first brick-and-mortar location and act as Executive Chef, Culinary Director, and store manager.
We all face challenges, but looking back, would you describe it as a relatively smooth road?
It has definitely not been a smooth road getting to where I am now. I have faced many obstacles and challenges along the way. But I don’t think anyone has a perfect time discovering themselves through their career. These challenges and obstacles have both led me to my passion, and formed me into a stronger and more resilient person. The pandemic caused me to pivot from restaurants to recipe development and food media. Through this pivot, I discovered a much larger passion for helping others through more accessible platforms. I recently opened a restaurant during a traumatic personal experience. Pushing through that experience while working 90+ hours taught me to never sell myself short. I also recently left a job that I thought was my dream job. It ended up becoming something different. However, this was the first time in my life where I learned to stand up for myself, speak my mind, and eventually leave when I realized the job was no longer productive for both my career and my mental health. I always picture in my mind failure as physically falling. The more times I fall, the easier it is to bounce back up. I am learning that the more I become familiar with failure or difficult situations, the easier it is to face them in the future, and the closer I get to the person I want to be.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I specialize in Vegan/Vegetarian cooking. I love to take classic dishes, and revamp them into a plant-based dish. I am passionate about recipe development, food writing, and food media. I am most proud of opening a restaurant in NYC at age 25 and producing an all-purpose gluten-free almond flour that is now sold nationwide. I believe that my love of combining food with holistic health sets me apart from others. Food connects us to so many things. I want to help others connect to themselves through cooking.
Let’s talk about our city – what do you love? What do you not love?
Austin is a place of variety. It challenges your ideas of what is and what should be. It is inspiring and colorful. I don’t like how Austin can sometimes feel exclusive. I am all about Texas pride, but I would love to see more inclusivity in food and community. For example, we can be more inclusive by adding more vegan and vegetarian options to classic Austin restaurants.
Contact Info:
- Website: https://www.chefemilyhersh.com/
- Instagram: https://www.instagram.com/chef_emily_hersh/
- Facebook: https://www.facebook.com/emily.b.hersh/
- Youtube: https://www.youtube.com/c/EmilyHersh/videos
Image Credits
Sonia Aria Productions
Fox Media
