We’re excited to introduce you to the always interesting and insightful Tanya Emerick. We hope you’ll enjoy our conversation with Tanya below.

Tanya, looking forward to hearing all of your stories today. How did you learn to do what you do? Knowing what you know now, what could you have done to speed up your learning process? What skills do you think were most essential? What obstacles stood in the way of learning more?

I initially set out in a career in the hospitality industry, the creativity of the kitchen didn’t take hold of me until later. Most recently my career has been in the kitchen and the love put behind nourishing people.

Straight out of Hospitality Management School, I started working the front desk and ascended to Director of Sales and Marketing at the boutique hotel, Inn at the Market, located in Seattle’s historic and famed Pike Place Market. My hospitality career took me around the world. The highlight of my career was commuting between Geneva Switzerland and London…until I landing in Paris on a holiday where I met a classically trained French Chef, named Scott, who is now my husband. My time in Paris over the next few years honed my appreciation for French pastries, chocolate, and anything sweet and savory, too. Scott attended Ferrandi in Paris and worked at many Michelin star restaurants in France. I was able to be a part of that culinary world through my husband and recognized the value of those experiences. After living in many different cities we found ourselves at Restaurant Nora in Washington DC. Nora was the first certified organic restaurant in the country, Scott was executive chef and I was hosting and assisting with Private Dining. On Sundays when the restaurant was closed I would assist with Prep in the Kitchen and learned how to make all those french treats I dearly loved. It was with a great deal of respect for the process that I finally perfected the finicky French Macaron it was then that my passion for be a creative in the culinary arts began.

While creating custom macarons, meringues and more for private events, celebrations, and more, I put as much thought into the creative presentation of hand-painted macarons that connect to the moment as I do the sweet and savory flavors I create.

Tanya, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

I’m very proud to be working at Bastyr University the leading academic center for natural health, arts and sciences., and being part of the culinary team that provides catering for the special events in rare event spaces.

Bastyr University is located in St. Edwards Park the community is along the shores of Lake Washington and features lush forests, hiking trails, picnic areas and scenic views of the Lake. The setting is beautiful and tranquil. The gardens at Bastyr are open to the public and offer many out door events one of my favorites being afternoon tea in the garden. Weddings are held in the stunning University Chapel which was built in 1958. The chapel has been used for recording many movie soundtracks, Mr. Holland’s Opus, Brokeback Mountain and the Revenant to name a few.

Beyond this wonderful setting that caters to special events I am part of a very unique boutique, a micro bakery with speciality coffee which operates like a daily pop-up event with vegan, vegetarian and gluten free lunch options that services the Bastyr Community of Students, Faculty, Staff. We serve a rotation selection of Cake Slices, Cookies, Cupcakes, Fruit Galettes, Tarts, Meringue and Macaron all in Seasonal Flavors with many Gluten Free and Vegan options available. The Daily Menu is Served Monday – Friday 9:00 am – 1:00 pm on a first come first serve basis. We provide custom pastry orders such as whole cakes & french macaron with 4 days advance notice. We use organic product and local produce from the surrounding farmland drawing inspiration from the changing seasons in the Pacific Northwest. I create simple pleasures that bring joy to our community. We are a tiny cafe in a space full of character.

I have also developed a passion for creating unique beverages; tea tonics, adaptogens, and lattes with house-made flavors, drawing inspiration from the Bastyr gardens for botanical flavors. Using fruits, flowers and adaptogens for a more mindful comforting experience.

What I’m most proud of and what sets this culinary experience apart from others is that the culinary space is operated with just myself and the culinary director. We are a team of just two providing the catering for events and the weekly menu. We not only do all of the cooking and creating but we represent the culinary department in the front of the house as well, which allows us to engage with customers.. Unlike a set restaurant menu the menu changes daily allowing us to maintain quality standards and provide the best possible experience by incorporating ingredients that are accessibly locally and at their peak of freshness. We have complete creative freedom which allows us to receive feedback and take action to ensure a happy healthy community and accommodate a variety of dietary choices.

For you, what’s the most rewarding aspect of being a creative?

I believe in success through kindheartedness, honesty and goodness. I find peace in nature, yoga and meditation and I love to create food with a balance of health, comfort and indulgence, my creative journey is driven by a combination of these factors. I am rewarded by seeing the emotional fulfillment and pleasure on the faces of the community that support me and the food and beverages I create.

In your view, what can society to do to best support artists, creatives and a thriving creative ecosystem?

Attending the events of creatives, Art Shows, concerts, book readings, yoga classes, bake sales and other events. Collaborate with creatives on projects providing them with opportunities for exposure to your community. Networking, mentorship and guidance to help navigate their careers. In all honestly this something that I really struggle with. I am an introvert and have a great deal of social anxiety I have an ESA who has saved me, she is an english bulldog named Marmalade @mmarmaldebun I have to force myself to attend events and often want to collaborate with other creatives but lack the confidence to approach them. Bastyr University is such a supportive environment, the students are amazing and treat everyone with respect and encouragement. This is one of the reasons I love the Bastyr Community so much. It is a safe space for me to be creative and have social contact.

For me the way I can support other creatives is by purchasing their work and sharing their creations on social media, recommending their work to friends or writing reviews to help increase their visibility.

Contact Info:

• Instagram: @scarlet_nantes
• Twitter: @scarletnantes1
• Other: you can see some of my personal fun through my english bulldogs instagram @mmarmaladebun I hope that i have answered your questions with enough clarity and interest. I’m so honored to be considered. I know that there are more outgoing creative women who are more successful and I aspire to get out of my bubble and learn from all the beauty they are putting into the world.