To work in the business you have to work hard, want to go the extra mile. Be a good co-worker. Be a good team member. Stand up for yourself knowing that all of our voices and perspectives are really unique and powerful and we all deserve a seat at the table when it comes to coming up with dishes or coming up with ideas or just trying to foster the confidence to show up as your full self.

My starting point is usually a singular flavor or ingredient that I want to showcase which often ends up being a fruit or a vegetable, something nature based usually, or a flavor combination that I’m interested in trying out.

From there I kind of go into a number of directions.

I either think in terms of color. So I think of foods that have complementary colors or foods that are in the same color scheme that I think flavor wise would be a good match for the initial ingredients.

I also like the “if it grows together it goes together” method. And then I like to think about families. So for example quince is in the rose family and I really like using rose in desserts. In moderation I think it’s really lovely and it kind of tied together in my brain that both comes from Persian cuisine, so then that kind of leads me into a new direction of other flavors I can play with within Persian cuisine for example. Or like buckwheat and rhubarb are related. I am just trying to find find ways to connect ingredients in my brain that makes sense and have context. And then obviously trying it all together and making sure it tastes good.

Emily Spurlin – With pastry you have to be super careful at each step because each step affects the final product. These steps are also very time consuming and require a lot of attention.

I think in terms of color. Foods that have complementary colors or foods that are in the same color scheme would be a good match for the initial ingredients – Emily Spurlin

Emily Spurlin – I do prefer to be an empathetic leader and co-worker and I have those soft skills but I’m also not necessarily anyone’s therapist. So I’ve had to learn to set some boundaries [in the kitchen].

Be a good co-worker. Be a good team member. Stand up for yourself knowing that all of our voices and perspectives are really unique and powerful and we all deserve a seat at the table – Emily Spurlin

Chef Emily Spurlin

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