Emila
Dessert Chef
Work Area: Dessert Station
Personality: Helpful, pleasant, graceful.
Nationality: African-American
The baker supreme. Gentle demeanor and an expert in baking pastries and cakes. She smells of fresh delights all the time.
Emila on the Hot Seat
- What inspired you to become a chef?
The Ice Cream Truck that always made its way through town. I remember my friends and me running behind it every day and begging our parents to lose the chance to buy some cold, delicious ice cream. The transition from dreaming of having my own Ice Cream Truck to running a Dessert Station is proof that not everything in life goes your way. But if you visit me at the restaurant, I still have a photo of the Ice Cream Man, his truck and all my friends.
2. What is your signature dish? What do people love about it?
It has got to be the Apple Pie. My Grandma taught me her recipe for this when I was a little girl and my Mom used to help us out. It's such a fond memory that every time I receive an order for this, a smile just spreads across my face and this goes into my preparation that people love. The ingredients in every dish won't make it complete unless the chef loves it from within.
3. How do you describe your overall cooking philosophy?
My overall cooking philosophy? What have the other chefs mentioned? Maybe I can steal a few lines from all of them. But honestly, I don't think there's just one word or phrase that sums it up. I cook from the heart and my memories of all the good times I've had with desserts are what makes it a real specialty.
4. Do you ever get bored of preparing desserts?
That's a great question. I haven't felt bored of desserts and don't ever see it happening to be honest. I have a long-standing love for desserts and fortunately, the people I'm around in the kitchen and my family always boost my morale even when I begin to doubt myself.
5. How many plates have you shattered to date?
Oh lord! Too many to count. But all of this was during my apprenticeship. I haven't broken a single piece of crockery in the past 6 years and that's quite a feat considering my history. My mentor was really kind to me and always said that a mark of a true chef isn't merely cooking, so she urged me to up my ancillary skills that have proved beneficial now.
Follow us
