Emma has been plant-based since 2015 and has a huge passion for showing people how delicious it can be to eat healthy, whole, plant-based foods. She believes that when people try it and feel the difference, they see how many benefits this has for our bodies and minds.
She trained as a professional chef at Kenvale College in Sydney, graduating in 2018. Emma worked in various busy Sydney cafes, corporate kitchens, catering companies and private events; often creating healthy plant-based options for customers and clients.
When Covid first hit, Emma was stood down from her full-time Chef Manager role at Ernst & Young and she founded a plant-based bakery start-up. This started very small, selling all her wholesome baked creations from home, but it quickly grew into a busy wholesale bakery ‘Emma’s Plant Kitchen’. Emma and team produced thousands of cookies, muffins, brownies, banana breads, cakes etc each week, from a commercial baking kitchen in Bondi. Emma’s Plant Kitchen sold to over 20 cafes/grocery stores around Sydney, with an additional online e-commerce business for private cakes and events.
All Emma’s products were vegan, gluten-free, and refined sugar-free; a strong belief that Emma lives and breathes every day and was always committed to maintaining this as a principle of the brand’s presence. The demand for baked healthy products was incredibly high and very exciting, particularly with the market of raw vegan treats being so saturated.
After running the business for two years and deciding it wasn’t in her long-term plan, Emma decided to step away from the kitchen and has since turned her hand to marketing and content creation. She is very excited to find herself still in the natural health and food industry, working at Endeavour College as Communications Specialist in the Marketing Team, Sydney.
"The short course I did was well structured, simplified and free of overcomplication. I was motivated every step of the way to keep going due to the content inspiring me to learn even more. Loved every bit of it."
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