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Chef Emily Bashore, Has a Very Diverse Background

 

 Emily Bashore, Certified Executive Chef, CEC, delights the students at Knoxville Catholic High School in Knoxville, Tennessee. The students are fortunate to have a seasoned and well-trained chef in their midst. 

 

Emily’s love for food was encouraged at a young age as her parents raised their own livestock and had a diverse garden at their home. She grew up in San Luis Obispo, California. She watched her mother can and freeze their produce all summer in the Sacramento heat. 

 

Emily has a variety of experience raising livestock, selling truck crops, and she even taught herself how to make different cheeses from their cows and goats. To expand her culinary expertise, she took butchering and meat processing classes at Cal Poly University. Emily put her knowledge from the classroom to good use when working in a custom butcher shop before attending culinary school at California Culinary Academy. 

 

After graduation, she studied pastry, chocolate, sugar work, and pastillage in Denmark under the former Royal Pastry Chef.

 

Emily then went on to own and operate a very successful café and catering business on the California central coast called Chef Em’s. Everything at the café was made from scratch- from the delicious artisan breads right down to the mayonnaise. 

 

After eight years, Emily sold the business and began working for an upscale seafood restaurant before moving to the San Joaquin Valley to learn more about large production at an upscale steakhouse and ranch kitchen. On the job, she oversaw 3,000-4,000 people on busy summer weekends. 

 

Emily recently relocated to the Southeast to be closer to her family. She would like to return to California when she retires; however, she considers Knoxville, Tennessee her home. She thoroughly enjoys working for Pedestal Foods and serving the students at Knoxville Catholic High School. She serves as a Chef Manager and is responsible for managing the business side of things in addition to preparing great meals for the students. Chef Emily states, “I love being at the action station and interacting with the students. I really enjoy working for a company where the right hand knows what the left hand is doing. Being able to cook and take on the managerial role is the perfect balance!”


June 30, 2017
Published in: Southeast Food Service News