We recently connected with ELIZA DALY and have shared our conversation below.
ELIZA, appreciate you joining us today. What’s the backstory behind how you came up with the idea for your business?
During a busy shift at my restaurant in San Francisco where I worked as Executive Chef, I greeted a table of young, happy guests. They entreated me to share the pasta recipe they had been so delighted by, and I divulged without hesitation. In that moment she realized she had a greater mission than running a restaurant: encouraging the next generation to cook for themselves. Something as simple as pasta making should be education everyone has.
I turned in my Exec Chef apron and got to work at a children’s culinary school in the heart of San Francisco. When I moved to San Diego, I continued the mission. I now offer motivational presentations to high schools, colleges, and corporate teams in the hopes of inspiring willing hands to craft healthy and healing food, and therefore, live a longer, more empowered live. I run ongoing cooking classes out of local schools (and school gardens) and do my best to show children the power they hold in their own two hands.
Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers
Chef Eliza is a 2020 Food Network “Chopped” Champion.
Her culinary adventures began in New York City, where she studied at the Institute of Culinary Education, worked tirelessly at the Rachael Ray Show, Saveur Magazine, and multiple high end catering companies and restaurants. After winning a cooking competition for the James Beard Foundation, she was sent to Chicago to serve as their first Woman in Culinary Leadership. She worked for an Indian restaurant, mastering spices, then for a Creole restaurant, teaching at-risk and homeless to become line cooks. Longing to educate, she next launched her own catering company and aquaponic farming company, while working for a children’s cooking school.
She soon moved to San Francisco to work as the Executive Chef of a fine dining Italian restaurant in Union Square. Moved to continue her mission to educate, she now works as a cooking instructor for both children and adults. It is her mission to get anyone willing to learn cozy in their kitchen.
Several of her high school students, at-risk youth, finding jobs in local restaurants are top of her successes.
We often hear about learning lessons – but just as important is unlearning lessons. Have you ever had to unlearn a lesson?
As a woman in the restaurant world, it was difficult to find my voice. I spent a long time believing if I was gruffer or meaner or angrier, then my team would listen. Not at all the case. It was not until I ran my own restaurant and discovered the success I could have simply by offering optimism over pessimism, kindness over chastising, and joy instead of disdain, that my team began to respect and follow.
Can you tell us about what’s worked well for you in terms of growing your clientele?
My work is supported by my community: therefore, I needed to get to know my community. By setting up local pop-up kitchen events, I was able to build a following and prove my merit as a local chef. It was also how I was able to grow my reach with students in our community.
Contact Info:
- Website: https://www.elizathechef.com/
- Instagram: @elizathechef
- Facebook: https://www.facebook.com/elizathechef
- Other: Chopped winning episode: https://watch.foodnetwork.com/video/chopped-volume-3-food-network-atve-us/tendon-loving-care
Image Credits
Chris Ryan