Megan Watson
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I’ve learned that I have the power to create food that not only nourishes the body but also makes people feel good. It’s more than just a job.
I went to school for film and initially took on various jobs, like a prep cook at a catering company, to earn a paycheck. It was in my late twenties that I ventured into this career. It was one of the few things I felt truly skilled at, giving me a profound sense of purpose.
In May 2020, I took a significant leap and started my own culinary business. Working as a party chef for a major catering company, I realized I had the skills and determination to run my own business. Later that month was the murder of George Floyd. The pandemic and his murder have had a significant impact on my life, revealing the harsh realities of the food industry and how it can drain the souls and spirits of its workers.
I realized the immense importance of a plate of food on people’s well-being and how being well-fed can lessen anxiety and stress. I found deep satisfaction in providing mutual aid through my food and connecting with wonderful people along the way. Today I am currently residing in San Diego and working at @emersonandnova
There are several aspects of the industry that I hope will change and evolve:
1. The end of culinary school being necessary or so highly regarded. Spending 50k-100k to then work for free, or minimum wage, is unsustainable.
2. The mindset that French food needs to cost $$$ and Chinese food is expected to be cheap. This disparity is rooted in racism.
3. The brigade system. It still exists
4. Fairtrade and the $$ being fairly dispersed between suppliers, farmers, and cooks.
