Chef Emily Anderson

Currently, I operate homegrown kitchen, my own personal chef and catering business. In the past four years since starting the company, I have worked with a number of brands and private clients to help plan and execute intimate functions from venue coordination and rentals to food preparation and staffing. My business is growing and I have gained invaluable hands-on cooking experience on the kitchen side of catering, since most of my previous experience has been on the planning side.

I have many years experience planning events, including my time at Bite Catering. In this role, I was the event planner for a mid-size catering company and coordinated all aspects of the private events we catered for our client base. During this time, I gained valuable experience with both private and corporate events and successfully planned and executed fully catered events for up to 500 people. At Green Truck Catering, I worked as their creative event planner and helped organize a number of private and public events, including all menu planning, client communication, event logistics, outside rentals, insurance requirements etc.

During my time in Toronto, I alsoI took on the very important role of head chef in the YMCA Camp Pine Crest kitchen for their school-year season. I was initially hired as a prep chef but a few weeks into my time there, I was asked to take charge and run the entire kitchen with 5 chefs working under my supervision. This was a challenging and rewarding experience where we cooked for about 150 people on average, 3 full meals a day. I learned so much about food safety, how to plan for large quantities, and how to manage a small team.

I speak Spanish fluently, French at a basic level, and am currently learning Italian.